French Onion and Bacon Tart

Page 20

Cuisine: French | Course Type: Pies and Tarts

(1 review)

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Superlative. For me, this combines some of my favourite ingredients delightfully. The crust, which with tarts can be problematic, is simplified and worked flawlessly the first time I tried it (though I might make it a little thinner next time to make more room for filling). Pressing it into the shell and freezing it afterwards guaranteed a shrink-free and stress-free experience.

And what can I say about bacon and caramelized onion? Mmmm. For vegetarians (ovo-lacto), skipping the bacon still results in a very tasty tart.

Update: I cooked this again and would suggest one slight adjustment to the crust - omit the tablespoon of sugar. The tart is sweet enough with the onions that it doesn't need any sweetness from the crust.

(edited 17th October 2010) (0) comment (0) useful  

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