Potato Leek Chard Bacon Tart

Ingredients

• Dough (makes two 9-inch tart crusts*)
• 2 1/2 cups AP flour
• 3 tablespoons semolina flour
• 14 tablespoons cold unsalted butter, cut into cubes
• 1 tablespoon cold bacon fat, reserved from bacon (see below).
• 1 teaspoon salt
• small glass ice water
• Filling
• 3/4 pound small red potatoes, scrubbed and sliced into 1/8-1/4-inch disks
• 1 bunch green swiss chard, washed and rough stems removed
• 1 large leek, sliced 1/8-1/4 inch thick, thoroughly cleaned, and dried
• 6 slices of thinly sliced bacon. (I'm partial to Nueski's).
• 4 large eggs
• 1/2 cup light cream
• 3 tablespoons olive oil
• 11/2 teaspoon salt, divided
• freshly ground black pepper to taste

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