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Onion And Bacon Tart

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Ingredients

Adjust Servings:
2 cups all-purpose flour
3/4 cup water (or more)
1 teaspoon salt
1 teaspoon vegetable oil
12 slices bacon, cut into 1/2 inch pieces
4 medium onions, thinly sliced
4 cups small curd cottage cheese
1/4 cup creme fraiche or 1/4 cup whipping cream, plus
1 teaspoon creme fraiche or 1 teaspoon whipping cream
1 tablespoon vegetable oil
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground pepper

Nutritional information

913.6
Calories
468 g
Calories From Fat
52 g
Total Fat
21.1 g
Saturated Fat
102.1 mg
Cholesterol
2361.4 mg
Sodium
65.9 g
Carbs
3.3 g
Dietary Fiber
5.6 g
Sugars
43.8 g
Protein
489g
Serving Size

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Onion And Bacon Tart

Features:
    Cuisine:

    This is from the May 1994 issue of Bon Appetit. This recipe supposedly dates to the 15th or 16th century, when leftover dough was used to bake these little pizzas. They were put into the big bread ovens and by the time they were finished baking, the temperature was lowered enough to bake bread. They sound wonderful, haven't tried it yet. Prep time includes overnight chill for the dough.

    • 752 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Onion and Bacon Tart, This is from the May 1994 issue of Bon Appetit This recipe supposedly dates to the 15th or 16th century, when leftover dough was used to bake these little pizzas They were put into the big bread ovens and by the time they were finished baking, the temperature was lowered enough to bake bread They sound wonderful, haven’t tried it yet Prep time includes overnight chill for the dough , This is from the May 1994 issue of Bon Appetit This recipe supposedly dates to the 15th or 16th century, when leftover dough was used to bake these little pizzas They were put into the big bread ovens and by the time they were finished baking, the temperature was lowered enough to bake bread They sound wonderful, haven’t tried it yet Prep time includes overnight chill for the dough


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    Steps

    1
    Done

    For Dough: Mix Flour, 3/4 C Water, Salt and Oil in Large Bowl.

    2
    Done

    Add More Water by Tablespoons If Dough Is Very Dry.

    3
    Done

    Turn Out Onto Lightly Floured Surface and Knead Until Smooth and Elastic, About 3 Minutes.

    4
    Done

    Wrap in Plastic and Refrigerate Overnight.

    5
    Done

    Bring to Room Temperature Before Continuing.

    6
    Done

    For Topping: Preheat Oven to 500 Degrees.

    7
    Done

    Saute Bacon in Heavy Large Skillet Over Medium-Low Heat Until Brown, About 10 Minutes.

    8
    Done

    Using Slotted Spoon, Transfer Bacon to Paper Towels, Drain.

    9
    Done

    Add Onions to Skillet With Bacon Fat and Saute Til Tender and Brown.

    10
    Done

    Remove from Heat.

    11
    Done

    Puree Cottage Cheese in Blender Until Almost Smooth.

    12
    Done

    Transfer to Large Bowl.

    13
    Done

    Add Creme Fraiche, Oil, Salt, Nutmeg and Pepper.

    14
    Done

    Stir to Blend.

    15
    Done

    Divide Dough Into 4 Equal Pieces.

    Avatar Of Liam Adams

    Liam Adams

    Culinary explorer on a mission to discover and share the flavors of the world.

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