Best Vidalia Onion Tart With Bacon Local Honey And Fresh Thyme Recipe Epicuriouscom Recipes

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ONION AND BACON TART



Onion and Bacon Tart image

Provided by Kay Rentschler

Categories     Mixer     Onion     Bake     Cocktail Party     Lunch     Bacon     Fall     Oktoberfest     Honey     Caraway     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 hors d'oeuvre or 6 light-lunch servings

Number Of Ingredients 18

For dough
1 cup warm water (100-110°F)
1/2 teaspoon honey
1/4 teaspoon active dry yeast (from a 1/4-ounce package)
2 cups high-gluten all-purpose flour (not bread flour) such as Sir Lancelot High Gluten Flour*
1/2 teaspoon salt
For topping
5 ounce slab bacon, rind discarded and meat cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch strips (about 3/4 cup)
3 tablespoons cold water
2 tablespoons unsalted butter
2 pounds small onions (about 8), halved lengthwise and cut crosswise into 1/4-inch-thick slices
1/4 teaspoon caraway seeds
1/2 teaspoon black pepper
3/4 teaspoon salt
2 tablespoons crème fraîche
1 tablespoon minced fresh thyme
Special Equipment
a standing electric mixer with paddle attachment and dough hook; a pizza stone; a small offset spatula

Steps:

  • Make dough:
  • Stir together water, honey, and yeast in bowl of mixer and let stand until creamy, about 5 minutes. Add flour and salt and beat with paddle attachment at medium speed until a dough forms. Attach dough hook and knead dough at medium speed until dough no longer sticks to side of bowl, 10 to 15 minutes. Cover bowl tightly with plastic wrap and let dough rise at warm room temperature until doubled in bulk, about 4 hours. (Dough will be sticky.)
  • Make topping:
  • Put pizza stone in bottom third of oven and preheat oven to 450°F.
  • Sprinkle bacon in a 12-inch skillet and add water. Cook bacon over moderate heat, stirring occasionally, until fat is rendered and bacon is translucent, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then pour 1 tablespoon bacon fat into a 15- by 10- by 1-inch baking pan. Cool fat to warm, then grease pan with your fingers. Discard any remaining bacon fat and reserve skillet.
  • With greased fingers, transfer dough to baking pan and stretch into a small rectangle. Continue to stretch until dough is a 10- by 8-inch rectangle, letting it rest about 3 minutes between stretches. (Dough will become more malleable as it rests.)
  • Assemble and bake tart:
  • Heat butter in reserved skillet over moderate heat until foam subsides, then cook onions with caraway seeds, pepper, and 1/2 teaspoon salt, stirring occasionally, until onions are golden brown, about 20 minutes. Spread onions on a baking sheet and cool completely, 5 to 10 minutes.
  • Stir together crème fraîche, thyme, and remaining 1/4 teaspoon salt in a small bowl, then dollop over dough and spread evenly to edges with offset spatula. Sprinkle with bacon and onions.
  • Bake tart in pan on stone until edges of crust are golden, 20 to 25 minutes. Cool in pan on a rack until warm, about 10 minutes, before cutting. Serve warm.
  • Available from The Baker's Catalogue (800-827-6836).

BACON, ONION AND CHEESE TART



Bacon, Onion and Cheese Tart image

This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.

Provided by Geoffrey Zakarian

Time 1h5m

Yield two 13-by-9-inch tarts

Number Of Ingredients 11

8 slices thick-cut bacon, cut crosswise into thin matchsticks
1 large onion, thinly sliced
Kosher salt and freshly cracked black pepper
3 sprigs fresh thyme, leaves removed and chopped
1/2 cup farmer's cheese
1/2 cup creme fraiche
1 large egg yolk
All-purpose flour, for dusting
1 sheet frozen puff pastry, defrosted
1 tablespoon ground pecorino
1 tablespoon minced fresh chives

Steps:

  • Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
  • In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
  • In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
  • Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
  • Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
  • Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

VIDALIA ONION PIE



Vidalia Onion Pie image

Provided by Lisa Mayfield

Categories     Cheese     Dairy     Egg     Onion     Bake     Vegetarian     Lunch     Winter     Bon Appétit     North Carolina     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 9

1 1/2 cups finely crushed buttery crackers (such as Ritz crackers)
6 tablespoons (3/4 stick) unsalted butter, room temperature
2 cups thinly sliced Vidalia onions or other sweet onions
3/4 cup milk (do not use low-fat or nonfat)
2 eggs
3/4 teaspoon salt
3/4 cup packed grated sharp cheddar cheese (about 3 ounces)
Paprika
Chopped fresh parsley

Steps:

  • Preheat oven to 350°F. Mix crackers and 4 tablespoons butter in bowl until well blended. Press mixture on bottom and 1 inch up sides of 8-inch pie plate.
  • Melt remaining 2 tablespoons butter in heavy medium skillet over medium heat. Add onions and sauté until tender, about 12 minutes. Arrange onions in cracker crust. Beat milk, eggs and salt in medium bowl until blended. Season with pepper. Pour egg mixture over onions in crust. Sprinkle cheese over filling. Sprinkle with paprika.
  • Bake pie until knife inserted into center comes out clean, about 35 minutes. Garnish with parsley and serve.

VIDALIA ONION PIE WITH BACON AND CHEESE



Vidalia Onion Pie With Bacon and Cheese image

Vidalia onions are an exceptionally sweet variety of onion (some devotees insist they can be eaten out of hand like apples) that are grown in and around the town of Vidalia in southeastern Georgia. Other types of sweet onion - such as Walla Walla and Maui - or red onions can be used instead. Prep time does not include chilling.

Provided by Alan in SW Florida

Categories     Savory Pies

Time 1h45m

Yield 1 pie, 4-6 serving(s)

Number Of Ingredients 15

1 1/2 cups flour
1/4 teaspoon salt
1/2 cup chilled butter, cut into pieces (4 ounces)
3 tablespoons sour cream
1 -2 tablespoon water
3 slices bacon
1 lb vidalia onion, thinly sliced
3 eggs
1/2 cup milk
1/2 cup sour cream
1 tablespoon flour
1/4 teaspoon nutmeg
1/8 teaspoon pepper
1 cup grated swiss cheese (about 1/4 pound)
2 tablespoons chopped parsley, for garnish

Steps:

  • MAKE THE PASTRY: In a large bowl, combine the flour and salt. With a pastry blender or two knives, cut the butter in until the mixture resembles coarse meal. Blend in the sour cream. Sprinkle on 1 tablespoon of the water and work it into the dough, adding up to 1 more tablespoon of water to form a dough that can be gathered into a ball. Pat the dough into a disc shape, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • On a lightly floured surface, roll the dough into a 12-inch circle, then fit it into a 9-inch pie pan. Trim the overhang to an even 1/2-inch all the way around. fold the overhang over and crimp the dough to form a decorative border. Prick the bottom of the crust lightly with a fork. Refrigerate the pie shell for 30 minutes.
  • Preheat the oven to 400 degrees. Line the pie shell with foil and fill with dried beans or pie weights. Bake for 8 minutes. Remove the foil and beans, and bake the pastry for 8 to 10 minutes longer, or until lightly golden. Remove the pie shell from the oven and reduce the the oven temperature to 375 degrees.
  • MAKE THE FILLING: In a large skillet, cook the bacon over medium heat until crisp, about 10 minutes. Reserving the fat in the skillet, drain the bacon on paper towels; crumble and set aside.
  • In the bacon fat, saute the onions over medium heat until softened but not browned, about 10 minutes.
  • Meanwhile, in a medium bowl, whisk together the eggs, milk, sour cream, flour, nutmeg, and pepper.
  • Spread the onions evenly over the bottom of the pie shell. Sprinkle the reserved bacon and the cheese evenly on top. Pour the custard mixture into the pie shell and bake for 20 minutes, or until the custard has set and the top is golden brown.
  • Serve pie warm, garnished with the parsley.

Nutrition Facts : Calories 766.4, Fat 51.6, SaturatedFat 28.9, Cholesterol 276.9, Sodium 595.3, Carbohydrate 53.9, Fiber 3, Sugar 5.8, Protein 22.6

VIDALIA ONION TART



Vidalia Onion Tart image

A rich creamy Vidalia onion tart.

Provided by sweetpotato

Categories     Side Dish     Vegetables     Onion

Time 1h30m

Yield 8

Number Of Ingredients 8

3 tablespoons butter
1 large Vidalia onion, diced
½ cup sour cream
1 (12 fluid ounce) can evaporated milk
1 packet dry leek soup mix
3 eggs
1 ½ cups shredded Monterey Jack cheese
1 (9 inch) deep dish frozen pie crust

Steps:

  • Preheat oven to 375 degrees F (190 degrees C.)
  • In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
  • Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.

Nutrition Facts : Calories 412.3 calories, Carbohydrate 26.9 g, Cholesterol 103.4 mg, Fat 28.2 g, Fiber 1.3 g, Protein 13.5 g, SaturatedFat 14.5 g, Sodium 879.1 mg, Sugar 7.9 g

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