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1
Preheat the oven to 350 degrees F.
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2
Whisk the eggs and cream together in a large mixing bowl.
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3
Add the salt, pepper and nutmeg and whisk to blend.
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4
For the Lorraine tart: put the onion into a small skillet with a tablespoon of olive oil.
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5
Place the pan over medium heat and cook until the onion is translucent, about 10 to 15 minutes.
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6
Brush the bottom of the prepared tart shell with the Dijon and spread the cooked onion, bacon and Gruyere on top.
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7
Pour the custard over the filling and place the pan into the bottom half of the preheated oven.
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8
Bake the tart until the filling is slightly puffed and golden, about 40 minutes.
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9
Remove from the oven and let cool 10 minutes before serving.
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10
For the olives, roasted red pepper and goat cheese tart: Put the olives, roasted red pepper and goat cheese into the prepared tart shell and pour the custard over the filling.
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11
Bake as above.
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12
Prepare the tart pan by spraying it with pan release spray and coating it with the cornmeal.
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13
Knock out any excess cornmeal and set the pan aside.
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14
Blend the flour and salt in the bowl of a food processor fitted with a steel blade.
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15
Add the butter and pulse until the mixture resembles coarse crumbs.
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16
Transfer the mix to a large mixing bowl and add the water 1 tablespoon at a time, stirring constantly with a fork.
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17
Transfer the dough to a floured surface and knead just until it forms a ball.
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18
Flatten the dough into a disk and wrap in plastic wrap.
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19
Refrigerate at least one hour.
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20
On a floured surface, roll the dough out to a 12-inch circle.
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21
Carefully lift it into the prepared pan, pressing into the bottom and up the sides.
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22
Leave at least a 1-inch overhang, which will be used to crimp the edges.
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23
Prick the bottom of the pan all over and place in the freezer for 15 minutes.
