French Onion and Bacon Tart

Published January 1, 2007.

Why this recipe works:

To simplify the crust and shorten the overall preparation time in our French onion and bacon tart recipe, we took a few shortcuts. We found that the onions for our onion tart recipe would cook in half the usual time if we left the lid on the skillet throughout cooking. Another discovery was… read more

To simplify the crust and shorten the overall preparation time in our French onion and bacon tart recipe, we took a few shortcuts. We found that the onions for our onion tart recipe would cook in half the usual time if we left the lid on the skillet throughout cooking. Another discovery was that using a food processor to cut cold butter completely into the flour mixture required less ice water than a conventional crust, so the dough was firm enough to press into the pan.

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Serves 6 to 8

Either yellow or white onions work well in this recipe, but stay away from sweet onions, such as Vidalias, which will make the tart watery. Use a 9-inch tinned-steel tart pan. This tart can be served hot or at room temperature and pairs well with a green salad as a main course. Leftovers should be wrapped in plastic wrap and refrigerated. Reheat on a baking sheet in a 325-degree oven for 10 to 15 minutes.

Ingredients

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