Directions: |
Directions:FOR THE CRUST: Spray a 9 inch tart pan with cooking spray. Combine flour, sugar and salt in a food processor with four 1 second pulses. Scatter butter pieces over the flour mix. Pulse to cut butter into flour until mix resembles coarse sand. (About 15 one second pulses) Add 2 Tb ice water and process until large clumps form and no powdery bits remain, adding up to 1 Tb more water if needed. Transfer dough to greased tart in walnut sized chunks. Cover bottom of pan, then begin to flatten the chunks and smooth dough over bottom and up sides of pan. Lay plastic wrap on top and smooth out any bumps or shallow areas. Place tart shell on plate and transfer to freezer for 30 minutes. Adjust oven rack to middle position and heat oven to 375 degrees. Place frozen tart shell on baking sheet, lightly spray one side of 18 inch square of heavy duty aluminum foil with nonstick cooking spray. Press foil greased side down, into the pastry shell. Fill with pie weights or beans and bake until top edge just starts to color and surface of dough under foil no longer looks wet., about 30 minutes. Remove from oven and carefully remove weight and foil. Return tart to oven and bake until golden brown, 5 to 10 minutes. Set baking sheet with tart shell on wire rack. Do not turn oven off. FOR THE FILLING: Cook bacon in nonstick pan over medium heat until browned and crisp. Drain bacon through mesh strainer set over small bowl. Transfer bacon to paper towel. Return two Tb of fat to the skillet, adding vegetable oil if necessary. Add onions , salt and thyme to skillet. Cover and cook until the onions release liquid and start to wilt, about 10 minutes. Reduce heat to low and continue to cook covered, until onions are very soft, about 20 minutes, stirring once or twice. If after 15 minutes the onions look wet, remove lid and continue to cook for another 5 minutes. Remove from heat and allow to cool for 5 minutes. Whisk eggs, half and half, and pepper together in a large bowl. Remove thyme sprig from onions; discard. Stir onions into the egg mixture until just incorporated. Spread onion mixture over the baked crust, and sprinkle bacon evenly on top. Return baking sheet and tart to oven and bake until center of the tart feels firm to the touch, 20 to 25 minutes. Cool on wire rack for at least 10 minutes. |