Tarte Savoyarde

Most recipes call for Reblochon,but this time I crossed a regular tarte Savoyarde and a tarte au Beaufort, rebel that I am!
Ready rolled pastry, short crust or Pate Brisee
I large potato peeled and sliced <1cm
2 shallots or 1 onion, sliced
100g smoked lardons or bacon chopped
3 eggs
150 mls milk
150g Beaufort or any Gruyere, grated
Salt, pepper,grated nutmeg.
Pré heat oven 180
Line the base of a 20 cm flan tin with baking parchment (my tin doesn't have a loose bottom) then line with shortcrust pastry or ready rolled pâté brisee, prick well. Line inside with paper and baking beans. Bake blind 15 mins, remove baking beans and cook further 3-5 mins.
Slice potatoes < 1cm and cook gently in simmering water.
Meanwhile fry in a tiny bit of oil sliced shallots, lardons, when cooked add potatoes, stir well and leave to cool a bit.
Mix eggs with milk, season with pepper and nutmeg.
To baked pastry case add potato, lardon and shallot mix, distribute evenly. Top with grated cheese and pour over egg and milk mix.
Stand on a baking tray.
Bake 180 for 40-45 mins