Grease a 8-inch (20 cm) tart ring and gently lay the dough over it. Press the dough into the corners with your fingers to create a sharp angle between the base and the sides. Roll a rolling pin over the top to trim off excess dough. Prick the bottom with a fork and chill for 30 minutes.

Place a sheet of parchment paper over the dough, pressing it into the corners to keep the shape. Fill with pie weights or dried beans. Bake at 350°F (180°C) for 10–15 minutes. Halfway through, remove the weights and finish baking the crust.

In a skillet, cook the smoked pork belly or bacon pieces without adding fat. In a mixing bowl, combine the cream, eggs, egg yolks, salt, pepper, and grated nutmeg. Be careful not to oversalt, as the bacon is already salty. Whisk well until smooth.

Add the shredded Swiss cheese (optional) and the cooked, drained bacon. Pour the mixture into the crust.

Bake in a preheated oven at 350°F (180°C) for 25 to 30 minutes. When done, remove from the oven, take off the tart ring, and serve warm or hot with a salad.