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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Honey Onion Tart Recipe

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This recipe for Honey Onion Tart is from Executive Mom's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 sheets puff pastry, thawed
6 slices of thick cut bacon, cut into ½" pieces
½ c. honey
½ c. white wine
3 lbs. large sweet, sliced ¼" thick
2 T. olive oil
1 c. creme fraiche or sour cream
¾ tsp. sea salt
¼ tsp. ground nutmeg
2 tsp. fresh thyme leaves
Directions:
Directions:
1. Use a lightly floured rolling pin, roll pastry to 14" x 10" rectangle. Fold ½" of edges over to form 13" x 9" rectangle. Transfer to rimmed baking sheets and press edges firmly with a fork. Chill crusts.
2. Cook bacon in small skillet until lightly browned and some of fat is rendered. Drain bacon bits and set aside 2 T. drippings.
3. Saute onions in olive oil over medium low heat til translucent - about 45 minutes. Add bacon drippings, honey, and wine to onions and continue to sauté until caramelized. Taste - if too sweet, add 1 tsp. balsamic vinegar at a time. Cool onions. If you are making this ahead, you can freeze or refrigerate the onions at this point.
4. Heat oven to 400º. Remove crusts from fridge.
5. Combine creme fraiche, salt and nutmeg in a small bowl. Spread this mixture on pastry crusts all the way to the folded edge. Arrange onions on top. Sprinkle bacon on top of onions. Bake til golden brown about 20 to 25 minutes.
6. Sprinkle thyme on top, cut into small squares about 2" x 2" and serve.
Number Of Servings:
Number Of Servings:
48 pieces
Preparation Time:
Preparation Time:
2 hours total
Personal Notes:
Personal Notes:
Obviously, you can cut this recipe in half if you don't need 4 dozen pieces. These can be served at room temperature or warm from the oven.

 

 

 

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