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French Country Onion Tart--NEW

Recipe: French Country Onion Tart--NEW NEW


    Onions are a pretty pedestrian ingredient. Bacon too. But combine them into the French country tart and you've elevated them big timel! Top shelf! You'll love this recipe

Serves 6-8


    1 pre-made pie crust (Pillsbury is one brand)
    5 slices of bacon
    3 Tbl of butter
    2 large sweet onions (Vidalia work great). Slice very thinly. Use a mandolin on level 1 if you have one.
    4 eggs
    ¾ cup of whipping cream
    Salt and pepper to taste
    1/4 tsp of grated nutmeg
    A pinch or two of cayenne (optional)


    Unroll your pastry crust and place it gently into a 10" fluted tart pan with removable bottom. Squish the edges of the crust gently up the sides. Prick bottom with a fork in several spots. Place in a 375 degree oven and bake for 9 minutes. It will be a light beige and dry.

    While the pastry is baking, fry your bacon. When it's light brown and crisping remove the bacon and dice. If you get some "teeny bits" don't toss them. You can use those too.

    Pour out the bacon grease but don't wash the pan. Add butter and onions. Saute onions until loose and just beginning to brown. Stir often.

    In a bowl, whip the eggs and cream. Add the salt, pepper, nutmeg and cayenne. Just make sure the eggs are well broken up and fully mixed. Let stand until ready to fill your tart.
    Remove the tart from the oven. Set the tart pan on top of a cookie sheet so it's sitting inside the pan. Spread the bacon bits on the bottom of the tart. Add the onions and spread them around so they cover the bottom of the tart. Now, slowly pour in your cream mixture. Careful not to overflow the tart. Depending on how large your onions are you might have a bit of cream/egg mixture left over. Just toss it or save for scrambled eggs. Carefully transfer the tart to a 350 degree oven. Bake for 50 - 55 minutes until the tart begins to brown on top and the when you shift the tart slightly it doesn't jiggle in the middle.

Serving Suggestions:

    Remove tart from oven. If the rest of dinner is ready you can serve it now. You can also let it sit on the counter and reheat it a bit later. Although leftovers taste great, after it's been in the refrigerator, the crust will lose some crispness so I don't recommend baking it very much ahead. Try to bake it while you are having cocktails before dinner.

Enjoy. Cheers! Zola

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