By David Tanis
- Total Time
- 2 hours 15 minutes
- Rating
- 4(82)
- Notes
- Read community notes
A recipe for onion tart with bacon or olives.
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Ingredients
Yield:4 to 6 servings
- 1teaspoon active dry yeast
- 180grams (about 1½ cups) all-purpose flour
- ½teaspoon kosher salt
- 1½tablespoons melted butter or olive oil
- 2tablespoons butter or olive oil
- 3large onions (about 1½ pounds), sliced ⅛-inch thick
- Salt and pepper
- ½teaspoon caraway seeds (for bacon version only)
- 2garlic cloves, minced (olive version only)
- 2teaspoons fresh thyme, finely chopped (olive version only)
- 4ounces (¼ pound) fresh ricotta (or goat cheese for olive version)
- 4ounces (¼ pound) smoked bacon, cut in thick lardons (or pitted green olives for olive version)
- 4ounces creme fraiche.
For the Dough
For the Onion Topping
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
477 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 62 grams carbohydrates; 8 grams dietary fiber; 17 grams sugars; 12 grams protein; 1195 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
For the dough: In a mixing bowl, dissolve the yeast in ½ cup lukewarm water. Stir in ¼ cup flour and let the mixture get bubbly, about 10 to 15 minutes. Add the kosher salt, butter or oil and remaining flour and mix to form a rough ball. Knead the dough (with hands or stand mixer) for about 5 minutes. Let rise, covered with a damp towel or plastic wrap, until doubled in size, about 1 hour. (Or refrigerate in a zippered plastic bag and let rise several hours or overnight.)
Step
2
For the topping: Heat 2 tablespoons butter or olive oil in large skillet over medium-high burner. Add the onions and cook, stirring occasionally, until wilted and lightly browned, about 5 minutes. Season generously with salt and pepper. Stir in the caraway seeds (for the bacon version) or the garlic and thyme (for the olive version). Let cool to room temperature. Put the bacon, if using, in a small pan and cover with 1 inch water. Simmer for 2 minutes, then drain and cool.
Step
3
Set oven to 375 degrees. Punch down the dough and knead into a smooth ball, then let it relax for a few minutes. Roll to a circle about 12 inches in diameter. Transfer to a 12- by 17-inch baking sheet lined with parchment. Stretch the dough to an elongated oval shape about 11 inches by 15 inches.
Step
4
Mix the ricotta (or goat cheese) with half the creme fraiche and dab spoonfuls of the mixture evenly over the dough. Spread the cooked onions over the dough, leaving a half-inch border. Top with the reserved bacon (or olives), scattered evenly. Drizzle the tart with the remaining creme fraiche.
Bake for 30 to 35 minutes, turning the baking sheet if necessary, until well browned. Cool on a rack for a few minutes. Serve warm or at room temperature.
Ratings
4
out of 5
82
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Cooking Notes
nancy
Similar to the provencal pissaladiere, but with the nice addition of creme fraiche and cheese. If for some reason you don't want milk products on the tart, just use lots more onions and cook them down a bit more - my provencal mother-in-law would add anchovies at the end, but it's not necessary. Lots of olives are necessary, though.
Lisa
This was a miss for me. Maybe because I used frozen all-butter puff pastry, rather than the dough called for in the recipe, but I ended up with way too many onions for the amount of dough. That caused me to pile them on a bit too thick. I also made a mistake and mixed all the creme fraiche into the goat cheese. Ended up dolloping some on top as well as spreading on the bottom. Whatever reason -- the final tart was stodgy and not very flavorful (I made the olive and goat cheese version).
MH
Love this idea, a kind of mashup of pissaladière and tarte flambée / flammekeuche, which we eat here in Alsace.
SC Morse
Disappointing, particularly the crust. Might be better with a different crust.
Molly
This is delicious. Maybe it was my problem, but I found I didn't have enough dough to stretch to fit the pan. I doubled the quantity of dough, which might be overkill, but makes it easy to fit. I've also made it with sour cream rather than creme fraiche when I had some of the former but not the latter in my fridge. Also very good.
nancy
Similar to the provencal pissaladiere, but with the nice addition of creme fraiche and cheese. If for some reason you don't want milk products on the tart, just use lots more onions and cook them down a bit more - my provencal mother-in-law would add anchovies at the end, but it's not necessary. Lots of olives are necessary, though.
humanwatch
More of a pizza type dish than a tart, given the yeast. Looks amazing.
Heysus
This definitely sounds like a keeper. Will try as soon as the weather cools.
Redbird, Yardbird
Easy, delicious, and well-received.
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