Wait until they’re boiled and then baked in this cheesy tart to enjoy their fresh,asparagus-like flavor.
Using a slotted spoon, remove bacon from skillet to a paper towel-lined plate.
Scrape bacon drippings into a heatproof glass measuring cup to equal 1/4 cup.
Credit:Frederick Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen
(Stir melted butter into drippings as needed to equal 1/4 cup.)
Freeze drippings, uncovered, until firm, about 45 minutes.
Add cold butter; pulse until mixture resembles coarse meal, about 8 pulses.
Remove bacon drippings from freezer, and remove from measuring cup.
Cut drippings into small pieces, and add to flour mixture.
Pulse until mixture resembles coarse meal, about 5 pulses.
Add additional 1 tablespoon ice water, 1 teaspoon at a time, if needed.
Wrap in plastic wrap, and chill for 30 minutes.
Preheat oven to 350F.
Unwrap dough, and roll into a 12-inch circle on a floured work surface.
Trim and discard excess dough.
Line dough with parchment paper, and top with pie weights or dried beans.
Bake for 20 minutes.
Carefully remove parchment paper and pie weights.
Bake at 350F until just light golden, 25 to 30 minutes.
Remove pan from oven; cool tart shell to room temperature, about 15 minutes.
Do not turn oven off.
Meanwhile, bring a small saucepan of lightly salted water to a boil over high.
While water comes to a boil, fill a medium bowl with ice water; set aside.
Add ferns to boiling water; boil until tender-crisp, 5 to 7 minutes.
Drain and plunge ferns into ice water; let stand 5 minutes.
Drain ferns, and thoroughly pat dry.
Whisk together eggs and egg yolk in a medium bowl until well combined.
Add half-and-half, Parmesan, pepper, and remaining 1/2 teaspoon salt; whisk until well blended.
Place tart pan on an aluminum foil-lined baking sheet.
Sprinkle bacon inside baked tart shell.
Pour egg mixture over bacon, and top with ferns.
Bake at 350F until eggs are set, 30 to 35 minutes.
Serve warm or at room temperature.
