Saturday, January 17, 2015

Creamed Onion Tart

I first had this creamed onion tart when my friend Wayne brought it to the house. It was so absolutely delicious I had to have the recipe which he provided via Southern Living magazine (November 2014). It takes about 1.5 hours to prepare, but the technique isn't difficult and the results are worth the effort.

Cream Onion Tart
While we had it initially as part of a dinner buffet, my favorite why to serve the dish is for brunch with a side salad. It also pairs well with my woodsy mushroom soup. However you serve it, the creamy texture and baking flavors will keep you making it again and again. And as it uses prepared pie crusts, it's pretty simple and comes out well every time.

1/2 (14.1-oz.) package refrigerated piecrusts
3 thick bacon slices, cut into 1/2-inch pieces
1 tablespoon butter
2 pounds onions, thinly sliced
1/2 cup crème fraîche
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh thyme
1 teaspoon kosher salt
3/4 teaspoon ground black pepper
1/2 teaspoon freshly grated nutmeg
3 large eggs, lightly beaten

Preheat oven to 400F degrees. Fit piecrust into a 9-inch tart pan lightly coated with cooking spray. Bake crust 8 to 10 minutes or until lightly browned. Cool.

Cook bacon in a large skillet over medium-high heat, stirring occasionally until crisp; remove bacon, and drain on paper towels. Reserve drippings in skillet.

Reduce heat to medium, and melt butter with drippings; add onions and a pinch of salt. Cook, stirring often, 5 minutes. Cover and cook about 10 more minutes or until onions are soft and lightly browned. Uncover and cook, stirring often, 2 to 3 minutes or until liquid evaporates. Remove skillet from heat, and cool completely.

Whisk together crème fraîche and the remaining ingredients in a medium bowl. Stir in bacon and onions. Spread mixture in prepared crust.

Bake at 400F degrees for 25 to 30 minutes or until golden and set. Cool on a wire rack 10 minutes before slicing.

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