Onion, Jack and Bacon Tart

Onion, Jack and Bacon Tart

5 thick-cut bacon slices, chopped
1 large onion, thinly sliced
Pinch of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground white pepper
Generous pinch of salt
Generous pinch of ground nutmeg
3/4 pack cup shredded Monterrey Jack cheese
1 package pie crust dough

Preheat oven to 400°F. Roll out dough on lightly floured work surface. Transfer to a 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling but maintain oven temperature.
Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, white pepper, salt and nutmeg in small bowl to blend. Spread the onions over bottom of the baked crust; sprinkle the bacon over the onions, then the cheese. Pour in the cream mixture.
Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack for 10 minutes. Remove pan sides. Serve warm or at room temperature.