7.06.2012

onion tart with bacon

prep time:  tbd
cook time:  30 - 35 minutes
servings:  4 - 6

dough ingredients:
1 teaspoon active dry yeast
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 tablespoons butter - melted

topping ingredients:
2 tablespoons butter
3 large onions - sliced 1/8-inch thick
salt
pepper
1/2 teaspoon caraway seeds
2 cloves garlic - minced
4 ounces ricotta
4 ounces smoked bacon - cut in thick lardons
4 ounces creme fraiche

dough steps:
1.  in a mixing bowl, dissolve the yeast in 1/2 cup lukewarm water.  stir in 1/4 cup flour and let the mixture get bubbly, about 10 - 15 minutes.  add the kosher salt, butter and remaining flour and mix to form a rough ball.  knead the dough for about 5 minutes.  let rise, covered with a damp towel, until double in size, about 1 hour.

2.  preheat oven to 375 degrees.  punch down dough and knead into a smooth ball, then let it relax for a few minutes.  roll to a circle about 12 inches in diameter.  transfer to a 12 x 17-inch baking sheet lined with parchment.  stretch the dough to an elongated oval about 11 x 15 inches.

topping steps:
1.  heat 2 tablespoons butter in large skillet over medium-high heat.  add the onions and cook, stirring occasionally, until wilted and lightly browned, about 5 minutes.  season generously with salt and pepper.  stir in the caraway seeds and garlic.  let cool to room temperature. 

2.  put the bacon in a small pan and cover with 1 inch water.  simmer for 2 minutes.  drain and cool.

3.  mix the ricotta with half the creme fraiche and dab spoonfuls of the mixture evenly over the dough.  spread the cooked onions over the dough, leaving a 1/2-inch border.  top with the bacon, scattered evenly.  drizzle the tart with the remaining creme fraiche.

4.  bake for 30 - 35 minutes, turning the baking sheet if necessary, until well browned.  cool on a rack for a few minutes.  serve warm or at room temperature.

- new york times, march 23, 2012

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