Tuesday, June 20, 2006
Bacon and Onion Tart
This recipe is a compilation of several. The basic filling and presentation from Kitchen Confit, the pastry help from Je Mange La Ville with a of couple Range touches.
Bacon and Onion Tart
A few strips of applewood smoked bacon OK. . add a few more
1 T. Butter
1 large vidalia or other sweet onion, sliced
1 sheet of puff pastry defrosted
6oz of Chevre Cheese
1 extra large egg or two small eggs
2 heaping T. Sour Cream
Fresh Ground Black Pepper
Dash dried Savory (Savory is hard to find here, I get it in Ontario. It's an herb so bold and peppery in its flavor that since the time of the Saxons it has come to denote not only the herb itself, but also a whole segment of cooking. If you can't find it, use a pinch of Herbes de province.)
1 egg yolk (for egg wash)
Pre-heat oven to 350 degree
Cut the bacon into pieces and sauté until brown. Transfer the bacon bits onto a paper towel, and drain the fat out of the pan, but don’t wipe it out. Add the butter to the pan and after it melts, add the sliced onions. Saute on medium for about 5 minutes, then turn the heat down as low as it will go and let them sit for 10-15 minutes, until golden brown and caramelized.
Take 2/3 of the goat cheese and crumble it into a bowl. Add the egg and whisk the mixture together until smooth. Add in the sour cream, pepper and seasonings whisk until pale yellow and creamy. If your bacon is not really salty you can add 1/4 teaspoon of salt.
Your puff pastry should have set in the refrigerator overnight to thaw. If you forgot, 30 minutes on the counter will work while you cook everything else.
Lay the defrosted puff pastry on a piece of parchment paper on a cookie sheet. Next, you will need two long strips and two short strips of your pastry dough that will be added to the sides of the rectangle to make a border. Using a pizza cutter, trim a 1/4 inch strip off of each side of the puff pastry, then lay those pieces on the edge of the remaining puff pastry creating a frame. You can use just a dab of egg wash mixture as "glue" on each corner to hold the strips on better. For this border, you see, will contain all of the bacony cheesy-goodness within its raised boundaries
Spread the goat cheese and egg mixture into the middle of the puff pastry frame. Sprinkle the onions, bacon and remaining goat cheese crumbles over the egg mixture. Combine the egg yolk with a tablespoon of water and brush the egg wash on the exposed puff pastry surface (if you don't have a pastry brush a paper towel works to dab it on). This will guard against crust sogginess.
Place in the oven while still on the cookie sheet and bake for 25 minutes until pastry is puffed and dark golden. (check at about 20 minutes, ovens vary) Let sit for 5 minutes and serve.
This will freeze well for a lunch later. Sit next to someone eating their peanut butter and jelly and let them smell it after it's heated. Have recipe handy . . . or a large club.
Posted by Home on the Range at 11:49 AM