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1
On a lightly floured surface, roll out the dough to an 11-inch circle.
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2
Fit into a 9-inch fluted tart pan with a removable bottom and trim the edges.
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3
(Alternatively, a 9-inch pie pan can be used.)
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4
Refrigerate for at least 30 minutes.
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5
Preheat the oven to 375 degrees F.
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6
Line the pastry with parchment paper and fill with pie weights or dried beans.
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7
Bake until the crust is set, 12 to 14 minutes.
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8
Remove the paper and weights and bake until golden brown, 8 to 10 minutes.
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9
Remove from the oven and cool on a wire rack.
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10
Leave the oven on.
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11
In a medium skillet, cook the bacon until crisp and the fat is rendered, about 5 minutes.
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12
Remove with a slotted spoon and drain on paper towels.
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13
Discard the fat or reserve for another use.
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14
Arrange the bacon evenly over the bottom of the baked crust.
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15
In a large bowl, beat the eggs, yolks, and half and half.
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16
Add the remaining ingredients and whisk to combine.
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17
Pour into the prepared crust and bake until the custard is golden, puffed, and set yet still slightly wiggly in the center, 30 to 35 minutes.
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18
Remove from the oven and let cool on a wire rack for 15 minutes before serving.
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19
Serve with Simple Salad.
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20
To make the dough in a food processor, combine the flour, salt, and butter in the processor and process until the mixture resembles coarse crumbs, about 10 seconds.
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21
With the machine running, add the ice water through the feed tube and pulse quickly 5 or 6 times, or until the dough comes together and starts to pull away from the sides of the container.
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22
Gather the dough into a ball, flatten it into a disk, and wrap in plastic wrap.
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23
Refrigerate for at least 1 hour.
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24
To make the dough by hand, combine the flour, salt, and butter in a medium bowl, and mix with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
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25
Add the water 1 tablespoon at a time and mix until the dough comes together and is no longer dry, being careful not to overmix.
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26
Form into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
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27
Roll out the dough on a lightly floured surface according to the recipe, fit it into the pan, and allow to rest again in the refrigerator before baking.
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28
Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolves.
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29
Then beat in the oil by droplets, whisking constantly.
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30
(Or place all the ingredients in a screw-top jar and shake to combine.)
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31
Taste and adjust the seasonings.
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32
Toss a few tablespoons of the dressing with the salad mix and serve immediately.
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33
If not using dressing right away, cover and refrigerate, whisking or shaking again before use.
