Wednesday, February 2, 2011

Honey-Roasted Onion Tart with Bacon

The onion often remains a backdrop, only present for subtle flavoring. However this recipe puts the onion right in the spotlight and I couldn't be happier. I find the spice of raw onion a bit overwhelming but I could eat caramelized onions for days. Sweet, tender, fragrant, heavily sauted onions are added to any dish I can fit them into. However, I rarely use onions as a featured ingredient. I love this recipe because it highlights the onion. This is a rare and truly an onion-in-the-spotlight-dish. They are paired with the spectacular combination of white wine, honey and bacon. It is absolutely divine and even a bit indulgent. I could see mini tarts served as a perfect appetizer with a generous glasses of white wine. That is my kind of happy hour. Onions, bacon, wine... does it really get any better than that?
Honey-Roasted Onion Tart with Bacon adapted from Bon Appetit

1 sheet frozen puff pastry (half of a 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2 inch pieces
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions (about 1 1/2 pounds), cut in to 1/4-inch-thick half moons
3/4 cup creme fraiche (plain yogurt or sour cream are great substitutes)
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1 teaspoon fresh thyme leaves or a pinch of dried thyme

1. Positions rack in top third of oven and preheat to 375 degreed fahrenheit. Grease or line a rimmed baking sheet with parchment paper.
2. Using a lightly floured rolling pin, roll out the thawed puff pastry on a lightly floured surface to about a 14x10-inch rectangle. Fold 1/2 inch of pastry edges in toward the center on all sides to form a 13x9-inch rectangle. Transfer pastry to the prepared baking sheet. Press firmly on the pastry edges with a for to form the rim. Chill the crust in the refrigerator.
3. Cook the bacon in a small skillet over medium heat until brown and crisp. Transfer to power towels and allow to drain. Reserve bacon drippings.
4. Whisk together 1 tablespoon of the bacon drippings, honey and wine in a large bowl. Add onions and toss to coat. Prepare another large rimmed baking sheet with nonstick spray. Spread the onion mixture in an even layer on the sheet. Roast the onions until they are caramelized, turning often for even browning, about 3o to 45 minutes. Remove from oven; cool onions slightly.
5. Increase oven temperature to 400 degrees fahrenheit.
6. Mix creme fraiche, salt and nutmeg in a small bowl. Spread the mixture over the prepared crust to the folded edge. Arrange the onions atop the creme fraiche mixtures. Sprinkle with bacon.
7. Bake tart until crust is light golden brown and topping is bubbling, 20-25 minutes. Sprinkle with thyme and serve.

2 comments:

Stephanie said...

YUMMMMMMMMMMM... we should do something like this for surprise dinner night

Paige said...

That sounds like a great idea to me!