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1
On a lightly floured work surface, roll out the dough to 1/4 inch thick.
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2
Cut out a 13-inch circle from the dough.
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3
Press the dough circle onto the bottom and up the sides of an 11-inch tart pan with a removable bottom; trim the dough flush with the top edge of the pan.
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4
Prick the bottom all over with a fork.
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5
Transfer to a rimmed baking sheet.
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6
Freeze until firm, about 30 minutes.
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7
Preheat the oven to 400F.
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8
Line the tart shell with parchment paper, and fill with pie weights or dried beans.
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9
Bake until the dough starts to feel firm on the edges, about 20 minutes.
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10
Remove the parchment and weights; continue baking until the crust is pale golden brown, about 10 minutes.
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11
Let cool completely on a wire rack.
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12
Leave the oven on.
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13
Cook the bacon in a large skillet over medium heat until browned, about 10 minutes.
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14
Transfer with a slotted spoon to paper towels to drain.
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15
Whisk the eggs, cream, salt, and pepper in a medium bowl.
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16
Pour the mixture into the tart shell, and scatter the bacon strips on top.
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17
Bake until puffed and pale golden brown, about 30 minutes.
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18
Let cool at least 30 minutes before serving.
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19
Process the flour, salt, and herbs (if using) in a food processor until combined.
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20
Add the butter, and process just until the mixture resembles coarse meal.
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21
Whisk together the egg mixture and the water in a small bowl.
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22
With the processor running, pour in the egg mixture; process until the dough starts to come together.
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23
Shape the dough into a disk.
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24
Wrap in plastic wrap, and refrigerate at least 30 minutes.
