Seriously now. Who wakes up thinking… ‘I want to make an onion tart.’
Maybe I was channeling Martha Stewart or Julia Child (I should be so lucky… about Julia, not Martha. No need for me to be more tight assed than I already am.)
But here I was, waking up to thoughts of caramelized onions in a tart-ish type thing.
Have I ever WANTED an onion tart?
Have I ever REALLY liked puff pastry?
Do I ever REALLY want onions on ANYTHING??
So what’s up with the figurative mornin’ wood for an onion tart?
Regardless, I followed the urge and got my butt to the store, to buy the stuff I needed and went home.
Following Bon’ Appetit’s recipe, I got to work.
Onions. Puff pastry. Bacon. Creme fraiche ( I know…shee shee foo foo, right?).
Here’s the goods, in picture form.
Roll out the puff pastry in a sheet.
Turn up the edges. (I forgot to take a photo of this. Yes, I know.) Chill. (The pastry, not you……….. Ok, you too.)
Recipe says 3 strips of bacon but COME ON. Don’t you know when it comes to bacon, 5 is the new 3??
Cut them up to make fancy french named bacon-bit type things called LARDONS. Funny name,… Lardons. Sounds like something that should be stuck to my fat ass… and…actually… um..
Meanwhile, in a bowl put honey, white wine and bacon drippings and whisk together. Set aside.
Now for the onions. I used two big ones (as you can see)
and sliced them using my mandolin. Trust me, I used it for the cheesy potato fiasco here and I used it again. Listen, I implore you… make your life easier and more “cheffy” by getting one. Mine cost a whopping 9.99.
G’head. Make some big ass rings with that bubba.
Mix the honey mixture with the onions, make sure you coat them well, and spread on a parchment cookie sheet.
Slide in the oven and go make yourself useful. Crochet a hat. Go river rafting. Cure world hunger.
30 min later, stir the onions. Keep this up till you see them getting toasty and caramelized.
In another bowl, put creme fraiche, salt, pepper and nutmeg together.
Pour the creme fraiche mixture onto your chilled pastry things evenly. (Yep. Forgot the photo.)
Place onions on top evenly. (aaand yet again, forgot the photo.)
Get your sprinkle on with the bacon. Evenly.
(finally got my poop in a group. Here’s the photo.)
In the oven she goes. Recipe says 20 minutes, but I had mine in there a good 30, so keep an eye out so they don’t burn.
Take them out when the pastry looks nice and toasty, and the filling is kinda bubbly. Cool a bit.
Oh sweet baby Jesus.
I literally CANNOT remember when I had such a great tasting morsel of food that I actually made. (Ok, except for the toffee thing here, but that’s chocolate and doesn’t count).
The sweetness of the onions, the creaminess of the creme fraiche, accented with the salty/smokiness of the bacon and the buttery, flaky, crispy yet tender bite of the pastry all came together in a way that makes you wanna jump and click your heels in a leprechauny way, and not give one shit how stupid you look doing it.
I actually had to phone people to tell them how good it was. If you’re any self-respecting foodie, you know what I’m talking about.
I’ll agree, she’s the wallflower of tarts, but she’s the kind you wanna bring home to mom, that’s for damn sure.
And I don’t really like onions… or puff pastry..but this is a whole new ball game.
Trust me on this one.