French Onion and Bacon Tart

Name: French Onion and Bacon Tart
Yield: Serves 6 to 8
Cuisine: Europe, French
Ingredients: 1 1/4 cups, unbleached all-purpose flour (6 1/4 ounces); 1 tablespoon, sugar; 1/2 teaspoon, table salt; 8 tablespoons, unsalted butter (1 stick), cut into 1/2-inch cubes and well chilled; 2 - 3 tablespoons, ice water; 4 ounces, bacon (about 4 slices), halved lengthwise, then cut crosswise into 1/4-inch pieces; , Vegetable oil, if needed; 1 1/2 pounds, onions, halved through root end, peeled, and cut crosswise into 1/4-inch slices (about 6 cups), see photo below; 1 , sprig fresh thyme; 3/4 teaspoon, table salt; 2 , large eggs; 1/2 cup, half-and-half; 1/4 teaspoon, ground black pepper

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Appears in Cook's Illustrated January/February 2007, America's Test Kitchen TV

French Onion Tart is similar to quiche but delivers a more refined slice of pie, with more onions than custard. The problem? Rolling and fitting the dough into a tart pan.

SERVES 6 to 8

TIME 2 hours

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