Onion And Bacon Tart
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup unsalted butter
- 1/4 cup ice water
- 4 large yellow onions, thinly sliced
- 1 tablespoon butter
- 1 tablespoon olive oil
- 1/2 pound thick-cut cacon, diced
- 1/2 cup heavy cream
- 1 egg
- 1 tablespoon rosemary, dried
- 1 tablespoon thyme, dried
- 1/2 teaspoon garlic powder
- Salt, to taste
- Freshly ground black pepper, to taste
- Prepare dough: Combine flour, salt, and butter in a food processor. Pulse until small balls form, then add water until dough comes together. Roll into a disk and cover with plastic wrap. Refrigerate for 30 minutes.
- Prepare filling: Heat olive oil in a nonstick pan and gently saute onions until translucent. Remove the onions and set aside. Next, saute bacon until crisp. Combine onions, bacon, cream, egg, thyme, rosemary, and garlic powder.
- Preheat oven to 375u0b0 F. Roll out the dough to 1/8-inch thickness and press into a 4- x 13-inch rectangular tart tin. Dock the dough with a fork. Spoon in the onion mixture and top with salt and pepper. Bake for 45 minutes or until lightly browned. Cool to room temperature and serve.
flour, salt, unsalted butter, water, yellow onions, butter, olive oil, cacon, heavy cream, egg, rosemary, thyme, garlic, salt, freshly ground black pepper
Taken from food52.com/recipes/40191-onion-and-bacon-tart (may not work)