awbrig

this isnt my tart actually. It is Charlie Trotters.

Here it is...It really is a great tart...And it's obviously a savory course not a dessert tart...Altho many on eG wouldnt mind a bacon dessert! Bacon and Caramelized Onion Tart serves 6 DOUGH 2 cups flour 1/2 teaspoon salt 1 cup cold unsalted butter, chopped 2/3 cup ice water FILLING 3 large yellow onions, julienned 2 tablespoons unsalted butter Salt and freshly ground black pepper 1 pound bacon, julienned 1 egg yolk 1/2 cup heavy whipping cream 2 teaspoons fresh thyme leaves TO PREPARE THE DOUGH: Place the flour, salt, and butter in a medium bowl. Using a pastry cutter or fork, cut the butter into the flour until it forms pea-sized chunks. Add the water and mix with a fork until the dough just comes together (it should have visible streaks of butter). Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. TO PREPARE THE FILLING: Cook the onions with the bacon over medium heat, stirring occasionly, for 15 to 20 minutes, or until the onions are golden brown and caramelized. Season with salt and pepper and cool to room temperature. Cook the bacon in a large saute' pan over medium heat, stirring occasionlly, for 15 to 20 minutes, or until crisp. Drain on paper towels and cool to room temperature. Combine the bacon with the onions. Preheat the oven to 375 degrees. Whisk together the egg yolks, cream, and thyme in a small bowl. TO PREPARE THE TART: On a floured surface, roll out the dough 1/8 inch thick, and then press into an 8-or9-inch tart pan, trimming any excess. Spoon the onion-bacon mixture on top of the dough, pour in the cream mixture, and top with freshly ground pepper. Bake for 40 to 45 minutes, or until just firm to the touch and a light golden brown. Cool slightly before cutting and serving. INSIGHTS: THis tart can also be cut into 1-inch squares for canape's. To prepare the canape's ahead, cook according to the directions and cool completely. Just prior to serving, cut the tart into 1-inch squares, place the squares on a baking sheet, and place in a 350 degree oven for 10 minutes, or until warm.

Bacon and Caramelized Onion Tart From Charlie Trotter. It really is a great tart...And it's obviously a savory course not a dessert tart... DOUGH 2 c flour 1/2 tsp salt 1 c cold unsalted butter, chopped 2/3 c ice water FILLING 3 large yellow onions, julienned 2 T unsalted butter Salt and freshly ground black pepper 1 lb bacon, julienned 1 egg yolk 1/2 c heavy whipping cream 2 tsp fresh thyme leaves TO PREPARE THE DOUGH: Place the flour, salt, and butter in a medium bowl. Using a pastry cutter or fork, cut the butter into the flour until it forms pea-sized chunks. Add the water and mix with a fork until the dough just comes together (it should have visible streaks of butter). Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. TO PREPARE THE FILLING: Cook the onions with the butter over medium heat, stirring occasionly, for 15 to 20 minutes, or until the onions are golden brown and caramelized. Season with salt and pepper and cool to room temperature. Cook the bacon in a large saute' pan over medium heat, stirring occasionlly, for 15 to 20 minutes, or until crisp. Drain on paper towels and cool to room temperature. Combine the bacon with the onions. Preheat the oven to 375 degrees. Whisk together the egg yolks, cream, and thyme in a small bowl. TO PREPARE THE TART: On a floured surface, roll out the dough 1/8 inch thick, and then press into an 8-or9-inch tart pan, trimming any excess. Spoon the onion-bacon mixture on top of the dough, pour in the cream mixture, and top with freshly ground pepper. Bake for 40 to 45 minutes, or until just firm to the touch and a light golden brown. Cool slightly before cutting and serving. INSIGHTS: THis tart can also be cut into 1-inch squares for canape's. To prepare the canape's ahead, cook according to above. Just prior to serving, cut the tart into 1-inch squares, place the squares on a baking sheet, and place in a 350 degree oven for 10 minutes, or until warm. Keywords: Appetizer, Tart, Hors d'oeuvre ( RG527 )

Hey Guys We will be in Washington DC June 25 through the 29th...

Got into Laboratorio for Dinner on the 27th.

Charlie Trotter has a recipe for a Bacon and Caramalized Onion Tart which is excellent - and it does have onion in it! It is in the CT Cooks at Home Book and Ill post the recipe if you want...

or smoke it... actually Polly ideas are great! Ill look forward to my ribbon tied bunch of oregano when you visit...

Smoke it.

Infuse some Olive Oil...

Wheres the bartender at? Those two in the back need a drink...

I think the pictures are great...the picture is probably a little blurry because Holly had been drinking...

Hi Tom, We are coming to DC at the end of June and Im looking for the best possible dining experience in DC in regards to professional service, formal ambiance, exotic and luxury food-stuffs and a quality wine list. A knock out night! Something along the lines of a Charlie Trotters or a Sanford - theres a Milwaukee connection for ya Steve Klc and Vengroff of eGullet have pointed me to Citronelle, Maestro, Galileo and more notably -Laboratorio. Any suggestions...Thanks Tom...

This is where I Need to go...

Congrats Kim, thats great!

Vengroff, how Italian is this place? Is the ambiance dressy, romantic, formal?

Our flights are arranged and purchased. Fly out of Chicago on June 25th and go back on the 29th...Staying at 1800 N. Oak Street Arlington VA... So how far is Maestro, Galileo, Kinkeads and Citronelle from here? Now that we have 6 people Im seriously considering the Kitchen table at Citronelle...instead of Maestro for Adults night out... Definately Jaleo and Hotel Washington for lunch...

Of course it was sauteed and not boiled...as I was kidding with Aurora as far as getting "the crab prepared"...It was funnier to me telling the crab about boiling water than a fry pan...oh well sometimes my jokes work, sometimes they dont...

http://www.kraftfoods.com/main.aspx?s=reci...recipe_id=56061

I think advil should be somewhere in there too...

No food. Sleep.

Those actually werent sorbets. The white one in front was a quinelle of Fresh Whipped Cream with Vanilla Bean - really really good! The second was a scoop of Vanilla Bean ice cream...over shaved chocolate or almonds... I think they prepared the soft shell crab by the Chefs telling him that when they put him in the scalding boiling-hot water that he would just goto sleep and not feel much of anything...but Im not sure...

Is this a or a There is a major difference!

hey Mike, When you posted about your Ambria dinner you specifically mentioned that you didnt even order the foie gras - but was lucky enough to get a bite from someone's plate. heres your post http://forums.egullet.org/index.php?act=ST...17152&hl=ambria

Nero, that damn souffle kept getting in the way!

Toenails.