4 tbs. vegetable shortening, cut into cubes and chilled
2 cups all-purpose flour
1/2 tsp. salt
1 stick chilled unsalted butter, cut into cubes
4 tbs. ice water
4 pieces natural applewood-smoked bacon, I like Nueske's bacon from Wisconsin, thinly cut into julienne
1 onion, sliced paper thin
1 tsp. maple syrup
1 cup heavy cream
3 tbs. soft goat cheese
2 tbs. sour cream
1 egg, plus one yolk
2 pinches allspice
3/4 cup grated aged, washed rind cow's milk cheese, I like cave-aged Gruyere cheese for this recipe
Sea salt and freshly ground white pepper to taste
Cut shortening and butter into the dry ingredients and working quickly with your hands, add the ice water.
Knead dough into a large ball, cut in half, form into 2 disks and wrap the halves in plastic wrap.
Freeze one for later use and refrigerate the other for use with this recipe.
After an hour, roll out the chilled dough on a lightly floured work surface to roughly 11 inches.
Place into a 9-in. tart pan with removable bottom.
Press dough into the mold, prick with a fork in 15 or so places, and freeze for 15 minutes.
Remove pan, line crust with foil and add pie weights. Bake for 12 minutes at 400.
Remove weights and foil and bake for 12 minutes more, lowering heat to 375.
Cool crust and make the filling.
Place the bacon on a large saute pan over high heat. Crisp bacon and reserve.
Add the onion and maple syrup, and caramelize onions to a light golden color.
Place the onions and bacon into the tart shell.
Combine the eggs, cream, sour cream, cheeses and spices.
Pour the cream mixture over the onion mixture and bake the tart in a 375 degree oven for 25-30 minutes until golden brown.
Cool for 15 minutes and serve warm.