I love being a part of different cooking blog clubs. They are a great way for me to “meet” my fellow online bloggers, find new recipes and spark my creativity in the kitchen. Gutsy Cooks Club, in particular, has helped me to start cooking things outside my normal realm of recipes. Sometimes I get so caught up in everyday life that I don’t think to make something “different”. This tart is just that, although it’s not so much a tart but more like a puffed pancake. The batter is custard-like and puffs up when it bakes. We ate it for dinner one night alongside Dorie’s Gorgonzola-Apple Quiche and a nice green salad with the works.
You can certainly eat this tart for breakfast or lunch as well. I bet if you cut it into small bite-size pieces, you can even serve it as an appetizer. I love caramelized onions so I would love that for a munchie at a party. Next time I might try the same batter for the base but change it up by combining different types of onions or crumbling some goat cheese or Gruyere on top. You know what else might be good? Drizzling some balsamic glaze over the top of this tart! Why didn’t I think of that sooner?
Onion & Bacon Tart (adapted from Saveur magazine)
Ingredients:
- 8oz bacon (1/2 lb), cooked and crumbled
- 6 tablespoons unsalted butter, separated
- 2 medium yellow onions, thinly sliced lengthwise
- Salt and freshly ground black pepper
- 1 1/2 cups flour
- 2 teaspoons dry mustard powder
- 1 1/4 cups milk
- 3 eggs, lightly beaten
Directions:
1. Heat bacon in a large skillet over medium high heat, and cook, until bacon is cooked through and crispy, about 10 minutes. Using a slotted spoon, transfer bacon to paper towels to drain. When cool enough to handle, crumble with your hands. In the same skillet add butter, 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 powder, and salt and pepper. Add milk and eggs and stir to combine. Let batter rest for 5-10 minutes. Meanwhile, place baking dish with 2 tablespoons of butter in oven and let heat for 5 minutes. Remove baking dish from oven, pour in batter, and sprinkle with crumbled bacon and caramelized onions. Bake until puffed and golden brown, about 30 minutes. Serves 4-6.
Tutti Mangia!
Related posts:
- Meatloaf with Creamy Onion Gravy This recipe comes from Andrew Curren, the chef at 24 Diner in Austin, TX. He claims that he serves “chef-inspired comfort food” and I say...
- French Onion Salisbury Steak I received a complimentary issue of a magazine called Cuisine at homethe other day because I subscribe to their newsletters via e-mail (or at least...
Looks good. Almost made this one. I think it might be great with poached eggs.