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Warm Alsatian Onion Tart

Source of Recipe

From "My Family Table" by John Besh


Recipe Introduction

"I absolutely love this deep-dish style onion tart for brunch, although it's often served throughout the day in Alsace. In a sense, it's like a quiche, with just enough eggs to hold the onions and bacon together."

List of Ingredients

â—¦ 1 sheet frozen puff pastry, defrosted
â—¦ 1 cup large-diced slab bacon
â—¦ 3 onions, thinly sliced
â—¦ 1 clove garlic, minced
â—¦ ½ teaspoon caraway seeds
â—¦ 1 bay leaf
â—¦ Salt
â—¦ Freshly ground black pepper
â—¦ 4 eggs
â—¦ ½ cup milk


Recipe

Preheat the oven to 325° F. On a floured board, roll out the puff pastry until quite thin. Grease a deep 9-inch pie pan with soft butter, then dust with flour. Using the rolling pin to help transfer the pastry, fit the crust into the pie pan.

Cook the bacon in a medium saucepan over medium-high heat, stirring constantly, until the fat is rendered, about 5 minutes. Add the onions and stir for another 10 minutes, until the onions are caramelized. Add the garlic, caraway seeds, bay leaf, and a pinch of salt and pepper. Continue cooking and stirring for another 5 minutes, or until the onions have turned a deep mahogany brown. Discard the bay leaf.

In a mixing bowl, whisk together the eggs and milk. While stirring the eggs, add the warm bacon and onion mixture. Combine well and pour into the prepared pie shell. Bake for 35 minutes, or until the crust is browned and the center of the tart is set.

Serves 8