Roll the pastry dough out to about 1/8 inch thickness and use it to line the bottom of a tart pan. Once it's laid out in the pan, prick the dough with a fork.
Line the pastry with parchment paper and fill with pie weights. Bake in a preheated oven at 425 degrees F for 10 or 15 minutes.
Remove the weights and the paper and bake for an additional 4 minutes.
Remove from the oven and reduce the oven temperature to 300 degrees F.
Cut the bacon into 1/4 inch slices and sauté it until crisp. Drain the bacon and set it aside.
Slice the morels and sauté them in butter.
Add the lemon juice, salt, and pepper. Add the bacon and the cheese and mix thoroughly.
Place the cream in a saucepan over high heat, scald it, then remove it from the heat and permit it to cool.
Beat the eggs and the yolks together and gradually add the cream in a slow, steady stream, stirring constantly. Season the mixture with salt, pepper, and nutmeg.
Sprinkle the bread crumbs on the baked tart shell, then spread the mushroom mixture on top of the crumbs.
Spoon in the egg and cream mixture and bake until the tart is barely firm to the touch.
Turn off the oven, but leave the tart inside until it's well set.
Remove from the oven, sprinkle with grated Parmesan, and serve hot.