Makes 1 9-inch tart
In a food processor, pulse flour and butter until a rough, crumbly texture. Add Parmesan and water and pulse until dough comes together. Turn dough out, shape into a disc, wrap and chill until firmer but not hard, about 20 minutes.
Preheat oven to 375F (190C). On a lightly floured surface, roll out dough into a circle just under ¼-inch thick and line a 9-inch removeable-bottom tart shell, trimming edges. Line shell with parchment or foil and weigh with dried beans, raw rice or pie weights. Bake for 10 minutes, then lift off paper or foil and bake for 5 to 8 minutes more until golden. Let cool.
Reduce oven to 350F (180C). Julienne Peameal bacon and sprinkle over bottom of tart shell. Arrange beans over Peameal, tear basil leaves and sprinkle over, finishing with capers. In a small bowl, whisk eggs, egg yolk, sour cream, salt & pepper. Carefully pour over tart fillings and crumble gost cheese over. Bake on a baking tray for about 30 minutes, until eggs are set but do not soufflé at the edges. Cool for 15 minutes before slicing.
Tart can be pre-made a day ahead, chilled and reheated in a 325F (160) oven for 18 minutes.
I like to use goat cheese on top, even though there’s Parmesan in the crust – Parm adds body and goat add s zing – all Parm or all goat would be too much of a good thing.
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