Bacon and Onion Tart
(Serves 2 to 4)
1 ¼ cup unbleached, all-purpose flour
1 Tbsp sugarâ€¨
½ tsp salt
1 stick organic unsalted butter, cold, cut into ½-inch cubes
3 Tbsp ice water
Preheat the oven to 375°F.
Lightly spray a 9-inch tart pan (fluted edge, removable bottom) with baking spray. Place the flour, sugar, and salt into the work bowl of your food processor and pulse to distribute evenly. Add the butter and pulse about 12 to 15 one-second pulses until mixture is coarse. Add the ice water and process for five seconds. The dough should form large clumps, if not add one more tablespoon of water. Crumble the dough over the tart pan and press into an even layer on the bottom and sides of the tart pan. Cover the dough with plastic wrap and place in the freezer for at least 30 minutes.
Lightly spray a piece of heavy foil with baking spray and gently press the foil into the tart shell. Fill the foil with weights (uncooked beans) and place the tart pan in a rimmed baking sheet. Bake the crust for about 30 minutes or until it is brown around the edges and the dough under the foil no longer looks wet. Carefully remove the foil/weights (beans) and return the crust to the oven and bake for about 10 minutes longer, until the crust is golden brown. Leave the oven on.
6 slices bacon, cut into ¼ inch dice
3 medium Mayan sweet onions (or Vidalia), halved and sliced thinly across grainâ€¨
¾ tsp salt
1 tsp fresh minced thymeâ€¨
2 large organic eggs â€¨
½ cup half & halfâ€¨
pepper to taste
While the crust is baking, cook the bacon in a large frying pan (12-inch non-stick is best) over medium heat until crisp and browned. Use a slotted spoon to drain the bacon on paper towels. Drain all but 2 tablespoons of fat from the pan. Add the Vidalia onions, salt, and thyme. Cover and cook until the onions wilt and release moisture, about 10 minutes. Stir the onions, reduce heat, cover, and cook 10 more minutes. Uncover the pan and continue to cook until the moisture has all evaporated and the onions are soft and a little brown, about another 10 minutes. Let the onions cool off of the heat for 5 to 10 minutes.
While the onions cool, whisk together the eggs, half & half, and pepper. When ready to assemble the tart, stir the onions into the egg mixture and pour it into the warm crust. Sprinkle the bacon on top of the filling and return the tart to the oven for 15 to 20 minutes longer (filling will be set and feel firm in the center when done). Cool for 10 to 20 minutes on a wire rack, remove the tart from the pan, and use a large, thin spatula to help slide the tart off of the bottom of the pan and onto a serving dish. Serve warm or at room temperature.
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1050 East Putnam Ave