Bacon and Caramelized Onion Tart

[awbrig]

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 )