Tourte Lorraine

Combine 250 g flour, 125 g butter, 3 g salt, and 50 g cold water to form a smooth dough, then chill for one hour.

Sweat 80 g minced shallots in a pan until translucent, then add 200 g smoked lardons and cook until lightly browned.

Whisk 200 g eggs with 200 g crème fraîche, 50 g wine, 1 g pepper, 1 g nutmeg, and 10 g chopped parsley.