Ingredients
Crust
- 1 1/2 cups all purpose flour
- 1/2 teaspoon salt
- 6 tablespoons (3/4 stick) chilled unsalted butter, cut into 1/2-inch pieces
- 3 tablespoons chilled solid vegetable shortening, cut into small pieces
- 4 tablespoons ice water
Filling
- 6 bacon slices, cut into 1/2-inch pieces
- 1/2 cup chopped shallots
- 8 ounces arugula, stems trimmed, leaves coarsely chopped (about 5 1/2 cups)
- 2 teaspoons balsamic vinegar
- 1 cup whipping cream
- 3 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 3/4 cup shredded Gruyère cheese (about 2 1/2 ounces)
Description
This Fresh Take On An Old Favorite Pairs Peppery Arugula With Crisp Bacon.
Bon Appetit Magazine
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