Makes One 11” Tart
½ Recipe Pate Brisee, Blind Baked
8 Ounces Bacon, Julienned Crosswise
1½ Cups Shallots, Thinly Sliced
8 Ounces Cream Cheese, Room Temperature
3 Ounces Talagio Cheese, Room Temperature
3 Ounces Double Cream Brie, Rind Removed, Room Temperature
3 Ounces Whole Milk Mozzarella, Grated
½ Cup Crème Fraiche or Sour Cream
3 Large Eggs, Room Temperature
Preheat Oven to 375° with rack in the middle of oven.
On a lightly floured surface, roll pastry into a 13” circle. Gently roll pastry onto rolling pin and fit into an 11” tart pan with removable bottom. Trim the pastry to the top of the tart pan by rolling a rolling pin over the tart. Partially Blind Bake the pastry shell. Set aside to cool to room temperature.
Over medium high, heat a medium size sauté pan. Add bacon and cook until bacon is crisp stirring constantly, about 5 minutes. Add the sliced shallots and cook until soft and translucent. Add wine and with heat on high reduce by half. Drain into a fine mesh sieve. Set aside and discard liquid.
In the bowl of a standing mixer fitted with the paddle attachment combine cream cheese, talagio, brie and mozzarella and beat until thoroughly combined. Beat in the crème fraiche (or sour cream). Add the eggs, one at a time, beating thoroughly after each addition. Mix in the drained shallots and bacon.
Pour mixture into the tart pan, smoothing out the top with an offset spatula. Place tart pan on a cookie sheet and bake for 20 to 25 minutes, until the mixture is set, starts to color a little and puffs up slightly. (Instead of a cookie sheet I use a pizza pan with holes. It cooks the crust bottom more evenly.)
Remove from the oven and allow the tart to cool completely. After the tart is cooled, remove the side of the pan. At this point you can serve it at room temperature or slightly warm.
