📖 Instructions

1. Preheat your oven to 375°F (190°C). This is crucial for a perfectly baked tart.
2. Make the pastry crust: In a large bowl, combine 1 1/2 cups all-purpose flour, 1/2 teaspoon salt, and 1/2 cup (1 stick) cold unsalted butter, cut into small cubes. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. Gradually add 1/4 cup ice water, mixing until the dough just comes together. Don't overmix! (It should look like coarse crumbs—think breadcrumbs, not smooth dough. If you are unsure of your breadcrumb skillz, do a Google image search. This is key to a flaky crust!)
3. Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes. (This step prevents shrinkage and ensures a tender crust.)
4. On a lightly floured surface, roll out the dough into a 12-inch circle. Carefully transfer the dough to your 9-inch tart pan. Gently press the dough into the bottom and up the sides of the pan, trimming any excess dough.
5. Prick the bottom of the crust with a fork. This prevents air bubbles from forming during baking. (Who doesn't love a good air bubble free tart?)
6. Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden.
7. Meanwhile, prepare the filling. In a medium bowl, combine 1 cup grated Gruyere cheese, 1/4 cup chopped fresh chives, 1/4 cup mayonnaise, 1 tablespoon Dijon mustard, 1 teaspoon lemon juice, and salt and pepper to taste. (Don't skimp on the seasoning!)
8. Gently fold in 1 1/2 cups cooked lobster meat. (Make sure the lobster meat is chopped into bite-sized pieces, or we are in trouble!)
9. Pour the lobster and cheese mixture into the pre-baked tart shell. (Don't rush—it should settle nicely. If it's too full, some will bubble out in the oven. Consider that, when choosing ingredients)
10. Bake for 20-25 minutes, or until the filling is set and the crust is golden brown.
11. Let the tart cool slightly before removing it from the pan. (Impatience is the enemy of a beautiful tart. Let's not get this part wrong!)
12. Serve warm or at room temperature. Garnish with fresh herbs, if desired. (A sprinkle of fresh dill or parsley looks fantastic!)