Olive oil dough:
1-1/2 cups all-purpose flour
1 tsp salt
1 tsp sugar
1 tsp baking powder
1/4 cup olive oil
2 large eggs
For the filling:
4 ounces bacon, cut into small squares
2 apples, peeled, cored, and diced
6 ounces Cheddar cheese, grated
1 T flour
2 cups half-and-half
3 large eggs
1/4 tsp salt
2 pinches ground white pepper
1. Make the crust. Whisk together the flour, salt, sugar, and baking powder in a large bowl. Make a well in the center, and add the oil and eggs. Use a fork ot beat the oil and eggs together, and then gradually draw in the dry ingredients a bit at a time until the dough starts to hold together.
2. Turn out on to a lightly floured work surgace, and fold the dough over itself 4 or 5 minutes until smooth.
3. Roll out the dough into a circle about 12 inches across. Transfer to a 10-inch springform pan or tart pan and fit into the pan. Cover with plastic wrap and transfer to the fridge.
4. Set a rack at the lowest level in the oven, and preheat to 400 degrees.
5. Place a large, non-stick skillet over medium heat. Add the bacon, and cook, stirring often, until it is nicely browned but not super-crisp. Transfer to a paper-towel-lined plate and set aside.
6. Drain off some of the bacon fat, and then add the apples to the skillet. Cook over medium heat, stirring often, until tender. Remove from the heat and set aside.
7. In a small bowl, toss together the cheese and flour.
8. Remove the tart crust from the fridge. Scatter the bacon over the bottom of the crust, and then top with the apples. Scatter the cheese over the apples.
9. Whisk together the half-and-half, eggs, salt, and pepper. Pour over the cheese.
10. Place the tart in the oven and immediately lower the heat to 375 degrees. Bake until the filling is set and nicely browned, 30-40 minutes. Cool for a few minutes in the pan before serving.
I was sent a complimentary copy of Nick Malgieri's Pastry to review. All recipe-testing and opinions are my own.