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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 sheet frozen puff pastry (half of 17.3-oz. package), thawed
3 slices bacon, cut crosswise into 1/2-inch pieces
1/4 cup honey
1/4 cup dry white wine
2-3 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4 inch thick rounds
Nonstick vegetable oil spray
3/4 cup creme fraiche
1/2 teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon dried thyme
Few sprigs fresh thyme leaves
Using lightly floured rolling pin, roll out puff pastry on lightly flour surface to 14 x 10-inch rectangle. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.
Cook bacon in small skillet over medium heat until brown and crisp. Position rack in top third of oven and preheat to 375 degrees F while bacon is cooking. Transfer crisp bacon to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.
Whisk honey, wine and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. (I cooked them until the least colored ones were pale gold, which meant that some edges were charred, but mostly the mass of onions was medium gold, not darker because they will still be browning while tart cooks later.) cool onions slightly. (At this point, and without leaving the oven on, I refrigerated the onion mixture, then brought it back to room temperature the next day for the baking part.)
Increase oven temperature to 400 degrees F. Mix creme fraiche, sea salt,nutmeg and dried thyme in small bowl. Using offset spatula, spread creme fraiche mixture over crust almost to the folded edge. Arrange onions atop creme fraiche. Sprinkle with bacon. Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with fresh thyme and serve. Makes about 6 appetizer servings.
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HONEY-ROASTED ONION TART
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
1 sheet frozen puff pastry (half of 17.3-oz. package), thawed
3 slices bacon, cut crosswise into 1/2-inch pieces
1/4 cup honey
1/4 cup dry white wine
2-3 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4 inch thick rounds
Nonstick vegetable oil spray
3/4 cup creme fraiche
1/2 teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1/4 teaspoon dried thyme
Few sprigs fresh thyme leaves
Using lightly floured rolling pin, roll out puff pastry on lightly flour surface to 14 x 10-inch rectangle. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.
Cook bacon in small skillet over medium heat until brown and crisp. Position rack in top third of oven and preheat to 375 degrees F while bacon is cooking. Transfer crisp bacon to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet.
Whisk honey, wine and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. (I cooked them until the least colored ones were pale gold, which meant that some edges were charred, but mostly the mass of onions was medium gold, not darker because they will still be browning while tart cooks later.) cool onions slightly. (At this point, and without leaving the oven on, I refrigerated the onion mixture, then brought it back to room temperature the next day for the baking part.)
Increase oven temperature to 400 degrees F. Mix creme fraiche, sea salt,nutmeg and dried thyme in small bowl. Using offset spatula, spread creme fraiche mixture over crust almost to the folded edge. Arrange onions atop creme fraiche. Sprinkle with bacon. Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with fresh thyme and serve. Makes about 6 appetizer servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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