3 C all-purpose flour
1 C cold, unsalted butter, cut into 1-inch cubes
1 t salt
4 to 6 T ice water
4 slices bacon
5 large sweet onions
Salt and freshly ground pepper
2 T chopped fresh thyme leaves
1/4 C dry white wine
3 T raw honey (raw wildflower honey or raw buckwheat honey)
2 eggs, beaten
2 T heavy cream
- In a food processor add butter flour and salt and pulse until it resembles course crumbs. Slowly add water 1 tablespoon at a time pulsing until dough forms a ball.
- Turn dough out on to floured surface and pat into a disk. Wrap in plastic wrap and chill for 30 minutes.
- Preheat oven to 375 degrees about 20 minutes before you're planning to bake the tart.
- In a cast iron skillet cook bacon to your likeness (crispy or chewy).
- Dry on a paper towel and chop into small pieces.
- Reserve 2 tablespoons of the bacon fat in the pan and reduce the heat to medium.
- Peel, halve, and thinly slice the onions, add to pan with salt, pepper, and thyme.
- Soften the onions but do not let them brown, stirring frequently.
- Turn up the heat to medium high and deglaze the pan with the white sauté until wine is reduced to a glaze.
- Reduce the heat add the honey and chopped bacon. Cook for an additional 5 minutes.
- Move onion mixture to a cool bowl and chill until cold then drain off any juices or additional grease.
- Add eggs and cream and mix until fully combined.
- Roll pastry dough onto a floured surface to 1/4 inch thick, line the 12 inch tart pan or pies plate with dough; chill about 10 minutes.
- Bake shell using greased aluminum foil out line top side of shell and fit another pie plate inside to bake shell evenly. Bake 20 minutes, or until lightly browned; in a 375 degree oven.
- Remove the foil and pie plate bake another 15 minutes. Remove and cool slightly Reduce temperature to 350 degrees
- add filling. Bake until filling is set, about 30 minutes.
Posted by Betty @ 11:00 PM EST