20 hours ago
Tuesday, April 23, 2013
I don't know why I dropped the ball and forgot about Tuesday Tarts.
Well, I had better get back on track.
I've been making too many frittatas lately.
Here we have the classic onion tart w/ bacon.
If you want to get technical, this is really a quiche, because it has cream and eggs.
But there is no weekday that starts with the letter "Q" so we will stick with Tuesday and Tart.
I know it's spring and I should be making an asparagus or leek tart, but don't worry, my spears are almost ready and you will be inundated w/ asparagus recipes soon enough.
This was a special request from my husband, so I had to comply.
I made my own crust (which is not my favorite thing to do), and it came out good, but not great, it was a bit crumbly when I rolled it out and didn't seem to have much flavor, but the quiche/tart filling made up for my lack of a great crust this time.
If you use heavy cream and the cheese, this makes for a rich and delicious tart.
But it's all you need for a nice dinner with a side salad.
I suggest using an 8" springform pan with high sides for this particular pie, however, a 9" fluted tart pan w/ a removable bottom works too.
Classic Onion & Bacon Tart/Quiche
1 recipe for pie crust (or a store bought frozen pie shell)
3 medium onions, sliced thin
1 tbsp butter
kosher salt & pepper
1 tsp dried or fresh thyme
3 large eggs, beaten
6 oz. bacon, cut into lardons
1 cup of milk, half and half or heavy cream
1/3 cup of Gruyere cheese, shredded
In a large heavy skillet, heat the onions in the butter and olive oil and cook on low heat for about 20 minutes. Do not brown them, you are going for a golden sweetness. Season the onions w/ salt, pepper and thyme.
Fry the bacon until crisp and add to the onions in a large bowl.
When the onions are cool, add the beaten eggs and cream/milk and mix together.
Add in the shredded cheese (saving some for the top).
Roll out the pie crust into the 8" springform, or the 9" tart pan with fluted edges. Press down the sides.
Prebake the shell using pie weights for 10 minutes (the shell might shrink on the sides a bit, don't panic).
Pour the filling into the prebaked pie crust and sprinkle with some of the reserved cheese.
Bake 35-40 minutes until the crust is browning and the top of the pie is golden.
Let rest 10 minutes before serving.