Adapted from David Lebovitz
INGREDIENTS: half-pound (250g) spring onions, 2 ounces (55g) bacon,
8 ounces (285g) fresh goat cheese or fresh ricotta, 1 large egg, 1/2 cup (125ml) heavy cream, 1/2 cup (125ml) whole milk, salt and freshly-ground pepper, one pre-baked 9-inch (22cm) tart or pie shell.
DIRECTIONS: Thinly slice and cook bacon in a medium pan over medium heat; cook until crispy (5-10 minutes). Transfer the bacon to cool and pour off all but one tablespoon of bacon fat. Slice the spring onions into 1/2-inch (2cm) pieces. Cook onions in bacon fat, seasoning with a bit of salt and pepper, until tender and cooked through. Cool to room temperature. Preheat the oven to 400F (200C)
In a large bowl, crumble the goat cheese or ricotta, then mix in the egg, crème fraîche or cream, milk, bacon, onions, and a bit more salt and pepper along with the onions.
Scrape the filling into the pre-baked tart shell and baking until just set and slightly-browned on top, 20-30 minutes if using a shallow tart pan. I used a pie tin, and I cooked it for 45 minutes. Bake until it just feels set in the center.)
Let the tart cool briefly, then serve either warm or at room temperature.