Onion and Bacon Tart Recipe

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Onion and Bacon Tart
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Ingredients
14
Count
Nutrition
119
Calories
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Ingredients:

  • 1 cup
  • 1/2 tsp honey
  • 1/4 tsp active dry yeast (from a 1/4-oz pack a ge)
  • 2 cups high-gluten all-purpose flour (not bread flour) such as sir lancelot high gluten flour
  • 1/2 tsp salt
  • 5 oz slab bacon , rind discarded and meat cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch strips (about 3/4 cup)
  • 3 tbsp cold water
  • 2 lb small onions (about 8), halved lengthwise and cut crosswise into 1/4-inch-thick slices
  • 1/4 tsp caraway seeds
  • 1/2 tsp black pepper
  • 3/4 tsp salt

Directions:

  1. Make dough: Stir together water, honey, and yeast in bowl of mixer and let stand until creamy, about 5 minutes. Add flour and salt and beat with paddle attachment at medium speed until a dough forms. Attach dough hook and knead dough at medium speed until dough no longer sticks to side of bowl, 10 to 15 minutes. Cover bowl tightly with plastic wrap and let dough rise at warm room temperature until doubled in bulk, about 4 hours. (Dough will be sticky.)
  2. Make topping: Put pizza stone in bottom third of oven and preheat oven to 450°F.
  3. Sprinkle bacon in a 12-inch skillet and add water. Cook bacon over moderate heat, stirring occasionally, until fat is rendered and bacon is translucent, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then pour 1 tablespoon bacon fat into a 15- by 10- by 1-inch baking pan. Cool fat to warm, then grease pan with your fingers. Discard any remaining bacon fat and reserve skillet.
  4. With greased fingers, transfer dough to baking pan and stretch into a small rectangle. Continue to stretch until dough is a 10- by 8-inch rectangle, letting it rest about 3 minutes between stretches. (Dough will become more malleable as it rests.)
  5. Assemble and bake tart: Heat butter in reserved skillet over moderate heat until foam subsides, then cook onions with caraway seeds, pepper, and 1/2 teaspoon salt, stirring occasionally, until onions are golden brown, about 20 minutes. Spread onions on a baking sheet and cool completely, 5 to 10 minutes.
  6. Stir together crème fraîche, thyme, and remaining 1/4 teaspoon salt in a small bowl, then dollop over dough and spread evenly to edges with offset spatula. Sprinkle with bacon and onions.
  7. Bake tart in pan on stone until edges of crust are golden, 20 to 25 minutes. Cool in pan on a rack until warm, about 10 minutes, before cutting. Serve warm.
  8. * Available from The Baker's Catalogue (800-827-6836).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 118.75 Kcal (497 kJ)
Calories from fat 68.43 Kcal
% Daily Value*
Total Fat 7.6g 12%
Cholesterol 18.75mg 6%
Sodium 516.83mg 22%
Potassium 115mg 2%
Total Carbs 7.31g 2%
Sugars 3.31g 13%
Dietary Fiber 1.6g 6%
Protein 5.11g 10%
Vitamin C 5.6mg 9%
Iron 0.1mg 0%
Calcium 23.8mg 2%
Amount Per 100 g
Calories 101.6 Kcal (425 kJ)
Calories from fat 58.55 Kcal
% Daily Value*
Total Fat 6.51g 12%
Cholesterol 16.04mg 6%
Sodium 442.22mg 22%
Potassium 98.4mg 2%
Total Carbs 6.25g 2%
Sugars 2.83g 13%
Dietary Fiber 1.37g 6%
Protein 4.37g 10%
Vitamin C 4.8mg 9%
Calcium 20.3mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.7
    Points
  • 3
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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