Sunday, December 6, 2015
Creamed Onion Tart
So holiday dinners at The Eat'n Man household have always been rather traditional--the family expects nothing less than the same culprits on the dinner table year after year--Turkey, Dressing, Mashed Potatoes, Sweet Potatoes, Green Bean Casserole, Cranberry Sauce, etc. I will admit that, even though I am a daring trier of new and exotic foods, I find a certain level of comfort in the familiarity of the traditional dishes. They sort of make the holidays, and we all look forward to them each year.
But, we do like to try new things, right? Well, if your family gatherings are anything like mine, there are tons of people present, and this affords the opportunity to add something new and different in with the usual fare. At least someone might like it. With that in mind I started seeking out some different things to try as sides during the holidays, and this is the first one I found and tried--a creamed onion tart. Yes, it sounds weird. I have to say it is indeed different, but it came out great. If you like savory dishes, you just might like this one.
For the Crust:
1 1/4 cups (5.25 oz) All-Purpose Flour
1/2 Teaspoon Salt
1 Stick Butter, Cut Into Eight Pieces
1/4 Cup Ice Water
Mix flour and salt in the bowl of a food processor. Cut in the butter a piece in pulses until you have used it all. Mixture should have a grainy consistency now. With processor running, slowly add the ice water in drops until a dough ball forms. Stop adding the water as soon as the ball forms...you may not use it all.
Wrap dough in plastic wrap and refrigerate for an hour or so.
For the Tart:
4 thick bacon slices
1 tablespoon butter
2 pounds onions, thinly sliced
1/2 cup crème fraîche
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/4 teaspoon freshly grated nutmeg
3 large eggs, lightly beaten
Preheat Oven to 400˚F. Fry bacon strips in a large skillet until crispy. If you're like me, make a couple extra strips to eat--just 'cause.
While bacon is cooking, roll out your pie crust to about a 14 inch diameter round. Transfer it to a greased tart pan, pressing to make sides thick. Poke some holes in it with a fork (dock it, as they say in the baking world) then bake it for ten minutes and then set aside.
Note, in the picture above, I've used a pie chain to weigh down the crust and keep it from bubbling in the middle when it bakes empty.
When the bacon is done, remove from the skillet and reserve. Melt the butter with the bacon grease and then sauté the onions
over medium low heat until they are translucent and caramelized a bit.
Beat your eggs and then whisk them together with the crème fraiche and the sage, thyme, salt, pepper and nutmeg.
Remove pie chain (if using) and transfer the onions to the tart crust.
Crumble the bacon strips and sprinkle this over the onions.
Ladle the egg/crème mixture over the onions.
Bake at 400˚F for 30 minutes or so until egg mixture sets and turns golden brown. Let cool on a rack 10 minutes or so before serving.
Until next time,