Onion and Bacon Tart

This is a tart that's a cross between a quiche and Yorkshire pudding. It's custard-y but puffs like Yorkshire pudding and oh-so-wonderful.

It's pretty darned good, I came home with an empty plate. 

 

Sorry for the aluminium pan presentation. I made it the night before for a potluck and intended to take it in the pan; then I thought it would be hard to serve that way, so before the potluck I ran home, quickly cut it into squares, zapped the squares a bit in the microwave, just enough to take the chill from the refrigerator off, put them on a pretty plate, covered with foil and ran out the door with it. <jeesh, talk about a run on sentence>

Let's get cookin' 

 

 

 

You'll need onion, bacon, butter, eggs, dry mustard, flour, milk and salt and pepper. 

 

 

Cut the bacon into 1/4 inch matchsticks and cook until the bacon renders it's fat and the bacon is crisp. 

 

 

Remove bacon and drain on paper towels. Pour bacon fat into baking dish. 

 

 

While the bacon is cooking, thinly slice the onions lengthwise. 

Return the skillet to the heat, add the butter and cook the onions until lightly caramelized. 

 

 

To the flour add the mustard, milk, eggs and stir until smooth

 

Heat the oven to 425*F

Place the baking dish with the rendered fat into the oven for 10 minutes. 

 

 

Pour the batter into the hot fat then top with the bacon and onions. 

Return to the oven and bake until golden brown and puffy, about 30 minutes. 

 

This is can be served at room temperature also. 

I snagged this recipe from Saveur Magazine. 

 

@@@@@ Now You're Cooking! Export Format

Bacon Onion Tart

6 oz. slab bacon; cut into 1/4inch sticks

4 tbsp. unsalted butter

2 medium yellow onions; thinly sliced lengthwise 

Kosher salt; to taste  freshly ground black pepper; to taste

1 1/2 cups flour

2 tsp. dry mustard

1 1/4 cups milk

3  eggs; lightly beaten

1. Heat bacon in a 12" skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; pour bacon fat into a 9×11" baking dish and set aside. Return skillet to medium-high heat, and add butter; add onions, salt, and pepper, and cook, stirring, until lightly caramelized, about 10 minutes. Remove from heat and set aside.

2. Heat oven to 425°. In a large bowl, whisk together flour, mustard, and pepper; add milk and eggs, and stir until smooth. Let batter rest for 10 minutes. Meanwhile, place baking dish with bacon fat in oven and let heat for 10 minutes.

Remove baking dish from oven, pour in batter, and sprinkle with rendered bacon and caramelized onions; return to oven and bake until puffed and golden brown, about 30 minutes.

Notes:  Saveur Magazine

Yield: 6-8 servings
 
** Exported from Now You're Cooking! v5.87 **

And that's that

 

Comments

[Barbara]

Mmmm! I'm snagging that one from you! Thanks for posting.

[Serene]

HOly crap, that looks good! :-)

[koko]

Barbara, my pleasure I hope you like it.

Serene, thanks, it's really, really good

[Apple]

Wow that looks delicious! Yorkshire pudding and quiches are 2 of my favorite foods.