Fig and Pig Tart | TASTE

Ingredients

• Flour, for rolling out
• All-Butter Pie Dough (recipe follows)
• 1 c dried figs, stemmed and sliced
• 2 oz Parmesan cheese, shaved with a vegetable peeler (about ½ cup)
• Our Lady of Quiche Custard (recipe follows)
• 10 slices thick-cut bacon (8½ oz/250g)
• 8 tbsp (1 stick/113g) unsalted butter, preferably European-style, cut into 1-inch cubes
• 1 ½ c unbleached all-purpose flour
• 1 tbsp plus 1 teaspoon granulated sugar
• ½ tbsp kosher salt
• 5 lg eggs
• 1 tbsp unbleached all-purpose flour (or gluten-free flour)
• ½ tsp dried basil
• ½ tsp dark chili powder
• 1 garlic clove, crushed
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp kosher salt
• ½ tsp freshly ground black pepper
• ¼ tsp cayenne pepper
• 1 c whole milk