Savory Tart with Bacon Ham and Creamy Cheese

Preheat your oven to 180°C. Lightly grease a 24-26 cm tart pan if not non-stick, then line it with the shortcrust pastry, pressing it gently into the sides. Trim any excess pastry and prick the base with a fork.

In a dry pan, cook the bacon lardons over medium heat until crispy. Remove with a slotted spoon and drain on paper towels. If using, lightly brown the diced ham as well, then set aside.

In a large bowl, whisk together the eggs, heavy cream, and milk until well combined. Season with salt, pepper, and a pinch of freshly grated nutmeg. Be mindful with salt as bacon and cheese are already salty.

Scatter the cooked bacon and ham evenly over the base of the pastry shell. Then, sprinkle half of the grated cheese over the bacon and ham.

Carefully pour the egg and cream mixture over the fillings in the pastry shell. Sprinkle the remaining grated cheese on top.

Bake in the preheated oven for 35-40 minutes, or until the filling is set and golden brown. A knife inserted into the center should come out clean.

Remove the tart from the oven and let it rest for 10-15 minutes before slicing and serving. This allows the custard to fully set.