4ouncescold, unsalted butter, in 1/2" dice, (8 tablespoons/1 stick)
about 4 tablespoons ice water
Meat and veg:
4-8ouncesbacon , (preferably thick-cut, smoky; see note)
about 1/3 cup dry white wine , (such as sauvignon blanc)
1large fennel bulb, a few feathery fronds reserved for garnish
Cheese and custard:
2ouncesgrated parmesan , (about 3/4 cup)
3/4cuphalf and half
a few turns of freshly ground black pepper , (about 1/4 teaspoon)
Make the crust:
In a large bowl, stir together the flours, sugar and salt. Scatter the butter pieces over the flour, and rub in with your fingertips until the mixture resembles sand with lots of pea-sized butter chunks. Drizzle the ice water over, 1 tablespoon at a time, tossing with a rubber spatula, until the dough will hold together when you give it a squeeze. Dump the dough out onto a counter, divide it roughly into 6 portions, and fraisage by dragging a portion of dough across the counter using the heel of your hand. Scrape up the dough, gently press it into a ball and flatten into a disc. Slip it into a plastic bag, and chill for at least an hour or up to 2 days.
Remove the dough from the fridge, unwrap, and place on a lightly floured surface. Roll out the dough into a 12" circle, dusting the dough lightly with flour as needed, rotating and flipping it to prevent it from sticking. Ease the dough into a 10" quiche pan (or a 9" pie pan or 9" deep tart pan), fit it into the corners, and trim it to a 1" overhang. Fold the overhang inside to create double-thick walls, and press firmly into the sides of the pan. (Hint: if you make the crust 1/4" higher than the sides of the pan, you will allow for a bit of shrinkage. Hint #2: Save any dough scraps in case the crust bakes up with a tiny hole or tear; you can patch up the hole and avoid a leaky [read: not 'leeky'] tart)
Chill the crust for 20 minutes, then freeze it for 20 minutes.
Position a rack in the lower third of the oven and preheat to 400º. Remove all other racks from the oven.
Place the frozen crust on a rimmed baking sheet. Line it with a piece of parchment paper, and top with pie weights, dry beans, or clean pennies, pushed into the corners of the crust to hold it up.
Bake the crust for 20 minutes, then remove the weights and parchment and bake until the bottom is lightly golden, 5-10 minutes longer.
Reduce the oven to 350º.
While the tart dough is chilling and baking, make the filling:
Warm the oil in a large skillet over medium-high heat. Add the bacon pieces and cook, stirring frequently, until browned and crispy, about 5 minutes. Remove the bacon to a bowl, leaving behind the fat. Pour off all but 1-2 tablespoons of bacon fat and reserve.
Slice the leeks in half lengthwise, then slice the white and light green parts crosswise 1/4" thick. Place the leeks in a large bowl and fill with cool water. Let the leeks sit for a few minutes, swishing them around occasionally to dislodge any dirt or sand.
Heat the skillet with the fat in it over medium-high. Gently lift the leeks out of the water, shaking off excess moisture, and add them to the pan. Cook the leeks, stirring and scraping the pan frequently with a metal spatula until they reduce in volume and begin to caramelize, about 10 minutes. Turn the flame down to medium low and continue cooking the leeks until meltingly tender, splashing in wine as needed when the pan looks dry, about 10 more minutes. Season with 1/4 teaspoon salt. Scrape the leeks out of the pan and into a small bowl to set aside.
Cut the fennel bulb in half lengthwise, place the cut sides down, then slice the bulb thinly lengthwise. If you see any dirt or sand inside the layers of fennel, place the pieces in a bowl of water as you did with the leeks to remove any gritty bits. Add another tablespoon of bacon fat to the now-empty skillet and warm over medium heat. Add the fennel and cook, stirring occasionally, until the fennel is golden, adding wine the pan as needed, about 5 minutes. Turn the heat down to low, cover the pan, and cook the fennel until it is very tender, stirring occasionally, 5-10 more minutes. Season with a pinch of salt.
Assemble and bake the tart:
Spread the parmesan over the bottom of the crust. Scatter the bacon pieces over the cheese. Spread the leeks over the bacon, and finally arrange the fennel over the leeks.
In a large measuring cup, whisk the eggs to combine thoroughly. Whisk in the half and half, cream, salt and pepper. Pour the custard mixture over the tart.
Bake the tart in a 350º oven until set, the edges are slightly puffed, and there's no wet liquid if you peek under a piece of fennel in the center, 50-60 minutes.
Let the tart cool to warm, 30 minutes or so. Cut into wedges and serve warm. The tart is best the day it is baked, but will keep, refrigerated, for up to 3 days. Re-warm before enjoying.
If you're not of the mind that everything tastes better with bacon (and even more better with more bacon), use the lesser amount listed here; or, for a vegetarian version, omit it entirely and cook the leeks and fennel in equal parts butter and olive oil.Serve wedges of this tart with a crisp salad, preferably made with pungent greens such as arugula and/or chicories.Nutritional values are based on one of eight servings.