Fiddlehead-And-Bacon Tart

The furled fronds of a fiddlehead fern are unique and special, perfect for a springtime treasure like this tart.

Southern Living Fiddlehead-and-Bacon Tart sliced on a platter to serve
Photo:

Frederick Hardy II, Food Stylist: Ruth Blackburn, Prop Stylist: Claire Spollen

Active Time:
45 mins
Chill Time:
1 hr 25 mins
Total Time:
3 hrs 20 mins
Servings:
6

If you're a cook who loves to taste raw ingredients, resist the urge when it comes to fiddlehead ferns—you'll likely get a stomachache. Wait until they're boiled and then baked in this cheesy tart to enjoy their fresh, asparagus-like flavor.

Not all varieties are edible, so source ostrich fern fiddleheads from a reputable provider at your local farmers' market or online to ensure you get the right kind.

Ingredients

  • 4 thick-cut applewood-smoked bacon slices, chopped

  • 1/4 cup cold unsalted butter, cut into small pieces, plus melted butter for drippings, if needed

  • 1 1/2 cups all-purpose flour, plus more for dusting

  • 1 tsp. kosher salt, divided, plus more for salting water

  • 3-4 Tbsp. ice water, plus more for ferns

  • 1 1/2 cups trimmed fresh edible fiddlehead ferns

  • 2 large eggs

  • 1 large egg yolk

  • 1 cup half-and-half

  • 1 1/2 oz. Parmesan cheese, grated (about 1/3 cup)

  • 1/4 tsp. ground white pepper

Directions

  1. Heat a small skillet over medium. Add bacon; cook, stirring occasionally, until fat has rendered and bacon is crisp, 8 to 10 minutes. 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. (Stir melted butter into drippings as needed to equal 1/4 cup.) Freeze drippings, uncovered, until firm, about 45 minutes.

  2. Place flour and 1/2 teaspoon of the salt in a food processor; pulse to combine, 2 to 3 pulses. 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. Drizzle 3 tablespoons of the ice water over top of flour mixture; pulse just until dough starts to come together and is crumbly, 10 to 12 pulses. Add additional 1 tablespoon ice water, 1 teaspoon at a time, if needed. Turn dough mixture out onto a large piece of plastic wrap; gently bring dough together using edges of plastic wrap, and pat into a 1-inch-thick disk. Wrap in plastic wrap, and chill for 30 minutes.

  3. Preheat oven to 350°F. Unwrap dough, and roll into a 12-inch circle on a floured work surface. Gently fit dough into a 9-inch tart pan with a removable bottom, pressing dough into bottom and up sides of pan. 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 350°F 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.

  4. 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.

  5. 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 350°F until eggs are set, 30 to 35 minutes. Remove from oven. Serve warm or at room temperature.

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