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Bacon and Onion Tart Recipe

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This recipe for Bacon and Onion Tart, by , is from The DiSalvatore Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

DeeDee Duffy
Added: Friday, July 18, 2008


3/4 c. milk
5 T. unsalted butter, room temperature, plus more for bowl
1/4 c. sugar
Grated zest of 1/2 lemon
3 large egg yolks
1 pkg. active dry yeast
3 cups plus 1 1/2 tsp. all-purpose flour, plus more for rolling out dough and wrap
8 slices bacon (or more, I use 1 lb.), cut crosswise into 1/2" slices
3 large onions, finely chopped
1/3 c. plus 2 T. sour cream
1 large egg
1 tsp. caraway seeds
Parchment paper

Preheat oven to 400F.
1. Place milk and 4 T. butter in a small saucepan and heat until butter has melted. Remove pan from heat and let mixture cool until tepid.
2. Place milk mixture in bowl of electric mixer fitted with paddle attachment. On low speed, add sugar, 1/2 tsp. salt, lemon zest, egg yolks, and yeast. Gradually add 3 cups flour creating a dough that is soft but not sticky.
3. Turn dough out onto a floured surface and knead until it is smooth and elastic and springs back when you poke it with your finger, about 5 minutes. Place in a large buttered bowl and cover tightly with plastic wrap. Set in warm place until doubled in size.
4. Line an 11 x 17" baking sheet with parchment. Punch dough down and roll out to 1/4" thickness. Place on prepared baking sheet and cover with buttered plastic wrap; let rise until the dough doesn't spring back when you poke it, about 20 minutes.
5. Melt remaining 1 T. butter in large skillet over medium heat. Add the bacon, and cook until golden and crisp and most of fat has been rendered, about 6 minutes. Add onions and cook, stirring occasionally, until translucent. Reduce heat to low. Sprinkle 1 1/2 tsp. flour over onions and stir. In a small bowl mix together sour cream and egg; add to the onion mixture. Cook, stirring until the mixture thickens. Remove from skillet and season with salt.
6. Spread mixture over dough and let rise 15 more minutes. Sprinkle top with caraway seeds. Bake at 400F until edges are crisp and brown, about 30 minutes.

Personal Notes:
Personal Notes:
This is a Martha Stewart recipe and it is really yummy!




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