Tuesday, May 1, 2012

Puff the Magic Onion Tart

Ok, so you know when I post one of those ridiculous recipes that I label 5 star and love so much and can't stop talking about? Well this is one of them.

It's from the November issue of Saveur with all the onion recipes and I've been staring at it ever since.

It's not really a tart. It is a big ass popover or Yorkshire pudding.

You preheat the pan with bacon fat then quickly pour the pancake batter into the hot pan, then cover with the cooked onions and bacon.

This monster puffs up like a Dutch Baby around the sides and makes this yummy onion pancake sort of thing.

Since I took the liberty of using a cast iron skillet (which I would recommend), instead of the 9 x 11 baking pan that Saveur suggests, this thing slid right out of the pan and I cut it into wedges like a pizza.

I served it to every food tester (neighbor) that I could find (it was big) and we all loved it.

This recipe is a keeper.

To hell with puff pastry, I will be making this batter as a crust from now on. Much easier and a lot cheaper.

Onion Bacon Puff: (adapted from Saveur)

6 oz. smoked bacon, cut into 1/4" matchsticks
4 tbsp. unsalted butter
2 medium yellow onions, thinly sliced lengthwise
Kosher salt and freshly ground black pepper, to taste
1 1/2 cups flour
2 tsp. dry mustard
1 1/4 cups milk
3 eggs, lightly beaten

Heat bacon in a 12″ skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; pour bacon fat into a 9″ × 11″ baking dish and set aside. (I opted for a 12" cast iron skillet, instead of a 9 x 11 baking dish, I liked the rustic look).

Return skillet to medium-high heat, and add butter, onions, salt and pepper, and cook, stirring, until lightly caramelized, about 10 minutes. Remove from heat and set aside.

Heat oven to 425F°.

Make the batter: In a large bowl, whisk together flour, mustard, and pepper. Add the milk and eggs, and stir until smooth. Let batter rest for 10 minutes. Meanwhile, place baking dish with bacon fat in oven and let heat for 10 minutes.

Remove baking dish or skillet from the oven and pour in batter. Sprinkle with rendered bacon and caramelized onions; return to oven and bake until puffed and golden brown, about 30 minutes.

Best served immediately, but also good a few hours later at room temperature.

This was delicious.


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Anonymous said...

I know you LOVE a recipe when your language gets salty! Say buh bye to those cheapskates @Pepperidge Farm. And give me a buzz when a house near you goes up for sale.

Stacey Snacks said...


I would truly invite you to my house for a formal dinner, if you would only reveal yourself!!!

You are too funny! Yes, I used the $1 coupon from P.F. to scrape gum off my shoe.


Stacey Snacks said...

PS you can wear a disguise if you like, so we won't know who you are!!! (and you can maintain your anonymity!).

Jenny B. said...

I saw this in Saveur in the rectangle pan and knew it was a winner! I will be making this for a brunch this weekend, thanks for giving it your 5 star rating!

The Short (dis)Order Cook said...

Yum! Looks delicious and super easy. Not saying it's not great to have puff pastry, but I love a good popover too! I also love that this doesn't contain pesky ingredients like olives and anchovies than ruin many an onion tart.

Christine said...

Love the Dutch Baby (actually have several versions of this puff affair...all delish) so I'm sure I'll be hooked on this. Really need to find a cast iron skillet though! :)

Joanne said...

I choose that crust over puff pastry ANY day!

Debby Foodiewife said...

Very smart move to use a cast iron skillet. Bacon and onion is an aphrodisiac for my husband...that smell lures him in to the kitchen. Making it!

Proud Italian Cook said...

ha, ha, love your comments!
Ummm, I so want this!

Anonymous said...

Any suggestions for a substitution for the bacon fat?

Stacey Snacks said...


The whole idea of the popover is hot butter or fat in the pan. Try butter if you don't want to use the bacon fat, but they are both equally a "treat" and not healthy! ha!

Allie said...

I just made this and it is delicious! I had to use coconut flour (so I doubled the eggs) and it puffed up more than yours did the the photos. Still delicious though -- thanks for the great recipe!!

Anonymous said...

This was great. Wonderful flavor. I served it with crusty bread and a green salad.