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- 2 1/4 cups (or more) all purpose flour
- 1 cup warm water (110°F to 115°F)
- 1 teaspoon active dry yeast
- 1/2 teaspoon fine sea salt
- 1/3 cup large-curd cottage cheese
- 2 small white onions, very thinly sliced (about 1 1/2 cups)
- 12 ounces 1/4-inch-thick-bacon slices cut crosswise into 1/2-inch-wide strips
- Freshly ground black pepper
Combine 1 cup flour, 1 cup warm water, and 1 teaspoon yeast in large bowl; stir to blend well. Cover bowl with plastic wrap and let stand until mixture bubbles, about 30 minutes. Stir in salt, then 1 1/4 cups flour. Mix until soft slightly sticky dough forms, adding more flour by tablespoonfuls if very sticky. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
Preheat oven to 500°F. Lightly flour 2 large baking sheets. Lightly flour hands; punch down dough and divide in half. Roll out each half on lightly floured surface to thin 16x10-inch rectangle. Transfer each rectangle to prepared baking sheet. If dough shrinks, roll or stretch each back to size. Puree cr?me fra?che, cottage cheese, and sour cream in processor until smooth. Season to taste with salt and pepper. Spread cream mixture over crusts. Sprinkle onions and raw bacon over cream mixture, dividing equally. Bake tarts until edges of crusts are crisp and brown, about 14 minutes. Sprinkle generously with pepper; cut into pieces and serve.
Onion and Bacon Tart
For this quick tart I often use store-bought flatbread. My current favorite is the flaky Moroccan bread called m&rsquosmen from a bakery called Hot Bread Kitchen in Spanish Harlem, whose mission is to train bakers and celebrate ethnic traditions.
V is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC
- 2 tablespoons olive oil, divided
- 3 thick slices bacon, diced small
- 6 onions, halved lengthwise and very thinly sliced
- Salt to taste
- 1 flatbread, about 8 x 12 inches
- 1 clove garlic, halved
- 1 tablespoon sherry vinegar
- Pepper to taste
- 1 tablespoon fresh thyme leaves
Preheat the oven to 400°F. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the bacon and cook until it&rsquos lightly brown, about 6 minutes. Add the onions and a large pinch of salt and sweat until completely soft and golden, about 20 minutes.
Meanwhile, put the flatbread on a baking sheet, drizzle with the remaining tablespoon oil, and rub with the garlic. Transfer it to the oven and toast lightly for about 10 minutes. Remove the flatbread but leave the oven on.
Add the vinegar and pepper to the onion mixture and stir for about a minute, then spoon onto the flatbread, leaving a little border around the edges. Sprinkle the thyme over the top and bake for about 10 minutes. Serve immediately.
Caramelized Onion and Bacon Tart
Preheat oven to 350°. Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around edges. Transfer to paper towels to drain, and set aside, leaving 1 tablespoon bacon fat in pan. Crumble bacon after cooling.
Add onions to pan and cook over medium-high heat, stirring occasionally, until they start to brown, about 8 minutes. Turn heat to medium-low and add 1 tablespoon thyme and pinch of salt. Continue to cook until onions are soft and deep golden brown, about 20 minutes more.
Meanwhile, combine ricotta, egg yolk, 1/2 teaspoon salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano in a small bowl. Stir well to combine.
Spread ricotta mixture evenly on the bottom of tart shell. Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano. Sprinkle bacon over top. Transfer to oven and bake until edges of filling are golden brown, 30 to 40 minutes.
Making the Filling
To make the filling, I started by cooking the bacon over medium heat until it was crispy. Because some of the bacon fat was needed for cooking the onions, I drained the bacon in a wire strainer set over a bowl to catch the grease.
I returned 2 Tablespoons of the bacon fat to the skillet and added the onions, salt, and thyme sprig. Next I covered the pan and cooked the onions over medium heat until they started to release liquid and wilt. This took about 10 minutes. Then I reduced the heat to low and continued to cook the onions for another 15 minutes. After 15 minutes there was still a fair amount of liquid in the pan, so I removed the lid and continued cooking until the onions until the liquid had evaporated. This took another 5 minutes or so. I removed the pan from the heat, removed the thyme sprig, and let the onions cool for about 5 minutes.
Next I whisked the eggs, half-and-half, and pepper together. I then stirred the onions in just until they were incorporated. I spread the onion mixture over the tart shell and sprinkled the bacon evenly over the top. Just in case it leaked, I placed the tart on a foil lined baking sheet. I baked the tart in a preheated 375° F oven for 25 minutes until the center felt firm to the touch.
After 25 minutes, the tart was perfectly set. I transferred it to a wire rack and let it cool for about 10 minutes.
Then I removed the outer metal ring of the tart pan, slid a metal spatula between the tart and the pan bottom, and carefully slid the tart onto a cutting board. I cut the tart into wedges and served it with a Caesar Salad. The crust was buttery, and the filling absolutely delicious. Yum!
If you’re interested in some more savory Tarts, check out my Three Cheese Zucchini Tart or Fresh Tomato Ricotta Tart in Puff Pastry.
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- 12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
- 4 (5 ounce) balls prepared pizza dough
- 1 large yellow onion, sliced
- 1 cup fromage blanc (French-style fresh cheese)
- ¼ cup creme fraiche
- 1 pinch ground nutmeg
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper
Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer reserve the fat.
Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.
- 10 slices bacon, cut into 1 inch pieces
- 5 onions, thinly sliced
- 1 teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ½ cup milk
- ½ cup heavy cream
- 1 tablespoon all-purpose flour
- 4 eggs
- 1 pinch ground nutmeg
- 1 (9 inch) unbaked pie crust
Preheat oven to 400 degrees F (200 degrees C).
Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.
- 2 pounds bacon (not thick-cut), at room temperature
- 2 1/2 teaspoons black pepper, divided
- 1 3/4 cups finely chopped yellow onion
- 4 garlic cloves, finely chopped
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 1/2 teaspoons chopped fresh sage
- 1 1/2 teaspoons chopped fresh tarragon
- 1 pound aged white cheddar cheese, grated (about 4 cups), divided
- 2 1/2 pounds Yukon Gold potatoes, cut into 1/4-inch-thick slices (about 9 cups)
- 1 tablespoon kosher salt, divided
Preheat oven to 350°F with rack in middle position. (A) Place 1 bacon slice in a 10-inch cast-iron skillet so that one end starts in center of skillet and extends along bottom and up side of skillet, allowing the other end to hang over skillet edge. Repeat process using remaining bacon slices, working in a circular pattern and overlapping slices slightly to completely cover bottom and sides of skillet. To reduce the thickness of overlapped bacon in center of skillet, stagger every other slice starting 2 inches from center (creating a longer overhang). Once all bacon is in place, flatten the center using the palm of your hand, ensuring there are no gaps in bacon. Sprinkle 1 teaspoon pepper evenly over bacon.
Stir together onion, garlic, rosemary, thyme, sage, and tarragon in a medium bowl set aside.
Sprinkle about 1/2 cup cheese in an even layer over bacon in bottom of skillet. Starting around the inside edge of skillet and working in toward the center, arrange potato slices in concentric circles, overlapping slices by about 1/3 inch, until bottom of skillet is covered with a single layer of potatoes. Sprinkle evenly with 1/4 teaspoon pepper, 1/2 teaspoon salt, and about 1/3 cup onion mixture. Repeat layering process 5 times using remaining cheese, potatoes, pepper, salt, and onion mixture (sprinkle any remaining cheese over final layer). After each layer of potatoes, firmly press down to compact layers. Once all layers are in place, potato mixture will be mounded above rim of skillet.
Fold overhanging bacon neatly up and over top of potato mixture, working in a circular pattern and ensuring there are no gaps. To prevent the bacon from shrinking back during cooking, place a 5-inch parchment paper circle on center of tart top with a small (about 6 inch) ovenproof lid. Place skillet on a rimmed baking sheet.
Bake tart in preheated oven until bacon is browned around edge of skillet, about 1 hour and 30 minutes. Remove parchment paper and lid. Continue baking until bacon is crisp and a wooden pick inserted in potatoes comes out easily, about 1 hour and 30 minutes, tenting with aluminum foil after 30 to 40 minutes to prevent overbrowning.
Remove tart from oven. Carefully pour off skillet drippings discard or reserve for another use. Let tart rest in skillet 10 minutes. Using a spatula, loosen bottom and sides of tart invert onto a rimmed baking sheet. Pat gently with paper towels to remove excess grease. Invert tart onto a serving plate. Slice into wedges, and serve hot.
- 3/4 cup milk
- 5 tablespoons unsalted butter, room temperature, plus more for bowl
- 1/4 cup sugar
- Grated zest of 1/2 lemon
- 3 large egg yolks
- 1 package active dry yeast
- 3 cups plus 1 1/2 teaspoons all-purpose flour, plus more for rolling out dough and wrap
- 3 strips bacon, cut into 1/2-inch dice
- 3 large onions, finely chopped
- 1/3 cup plus 2 tablespoons sour cream
- 1 large egg
- 1 teaspoon caraway seeds
Place milk and 4 tablespoons butter in a small saucepan, and heat until butter has melted. Remove pan from heat, and let mixture cool until tepid.
Place milk mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the sugar, 1/2 teaspoon salt, lemon zest, egg yolks, and yeast. Gradually add 3 cups flour, creating a dough that is soft but not sticky.
Turn dough out onto a floured surface, and knead until it is smooth and elastic and springs back when you poke it with your finger, about 5 minutes. Place in a large buttered bowl, and cover tightly with plastic wrap. Set in a warm place until dough has doubled in bulk, about 1 hour.
Heat oven to 400 degrees. Line an 11-by-17-inch baking sheet with parchment. Punch dough down, and roll out to a 1/4-inch thickness. Place on prepared baking sheet, and cover with buttered plastic wrap let rise until dough doesn't spring back when you poke it with your finger, about 20 minutes.
Melt remaining tablespoon butter in a large skillet over medium heat. Add the bacon, and cook until golden and crisp and most of fat has been rendered, about 6 minutes. Add onions, and cook, stirring occasionally, until translucent, 8 minutes. Reduce heat to low. Sprinkle 1 1/2 teaspoons flour over onions, and stir in. In a small bowl, whisk together sour cream and the egg, and stir into the onion mixture. Cook, stirring, until mixture thickens, about 1 minute. Remove skillet from heat, and season with salt.
Spread mixture on top of dough, and let rise 15 minutes more. Sprinkle top with caraway seeds. Bake until edges are crisp and brown, about 30 minutes. Transfer to a wire rack to cool, and serve. Bread will keep, wrapped and unrefrigerated, up to 4 days.
This tart uses both the bulb and tops of the spring onions, but you can use scallions or white onions. If you prefer, substitute ricotta for the creme fraiche and another hard cheese for the Gruyère. The tart is best the same day it&rsquos made.
1 sheet all-butter puff pastry (about 9¾ inches by 10½ inches), thawed
2 large egg yolks
8 ounces sliced thick-cut bacon, cut crosswise into ¾-inch pieces
2 cups thinly sliced spring onions, bulbs thinly sliced, green tops thinly sliced on the diagonal
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
⅓ cup creme fraiche
1 tablespoon finely chopped fresh chives
1 cup grated Gruyère or Comté cheese
Instructions: Preheat the oven to 400 degrees. Unroll the thawed sheet of puff pastry onto a sheet of parchment paper or a silicone pan liner set on a rimmed baking sheet. With the tip of a sharp knife, score a ½-inch border around the edge of the pastry, taking care not to cut all the way through. Beat together one egg yolk and 1 teaspoon water in a small bowl. Brush the egg wash on the border, then transfer the dough (still on the pan) to the freezer.
Heat a medium frying pan over medium heat. Line a plate with paper towels and set nearby. Add the bacon to the pan and cook, stirring, until the fat has rendered and the bacon is becoming crisp, 3 to 5 minutes. With a slotted spoon, transfer the bacon to the paper towel-lined plate. Pour the bacon fat into a heatproof bowl, then measure out 3 tablespoons of the fat and return it to the frying pan (if you don&rsquot have enough bacon fat, add olive oil to make up the difference). Return the pan to medium and add the onions and a fat pinch of salt. Cook, stirring, until the onions are beginning to wilt, 2 minutes, then add in the bacon and thyme and continue to cook until the onions are soft, 2 minutes more. Set aside to cool.
In a small bowl, stir together the creme fraiche, chives and remaining egg yolk season with ½ teaspoon salt and a few grinds of pepper. Remove the pastry from the freezer. Spread the crème fraiche over the pastry, avoiding the edge. Top with the grated cheese, then the bacon-onion mixture. Transfer to the oven and bake, rotating the pan once, until the pastry is golden brown and crispy (use a spatula to lift the tart and check the underside), 22 to 25 minutes. Transfer to a wire rack and let cool 10 minutes, then slide onto a cutting board and cut into 8 even squares.