Dragon Slayer Supreme

Preheat your oven to 375°F (190°C). Prepare a 9-inch tart or pie pan by lightly greasing it with butter or non-stick spray.

Press or roll out your pastry dough into the prepared pan, trimming any excess and crimping the edges. Blind bake the shell by lining it with parchment paper and pie weights, then baking until the edges are lightly golden.

Remove the pie weights and parchment, then return the shell to the oven and bake until the base is dry and just beginning to color. Set aside to cool slightly.

Whisk together eggs, heavy cream, and a bold seasoning blend including smoked paprika, cayenne pepper, garlic powder, black pepper, and salt until the custard is smooth and well combined.

Layer your chosen savory fillings — such as caramelized onions, roasted peppers, sharp cheese, and cured meats — evenly across the bottom of the pre-baked pastry shell.

Pour the seasoned egg custard over the filling ingredients, ensuring it distributes evenly without overflowing the pastry edges.

Bake the assembled tart in the preheated oven until the custard is just set with a slight wobble in the center and the top is golden brown.

Remove from the oven and allow the tart to rest at room temperature before slicing and serving, allowing the custard to fully set for clean portions.