Friday, April 9, 2010
When I saw this tart in O Magazine I was dying to try it. Easter was the perfect time. This came together so simply and was a perfect dish to travel with. It is meant to be served at room temperature so I fully prepared it the night before, stored it in the fridge over night, and it was ready to serve by the time we got to BIL's house for Easter Brunch!
Bacon, Browned Onion, & Camembert Tart
Source: O, The Oprah Magazine, March 2010
Pastry:
Combine flour, butter, salt, and sugar in a food processor; pulse 6 to 8 times until mixture resembles coarse meal. Add milk 1 tablespoon at a time and pulse just until mixture forms a ball. Remove dough and shape into a 5-inch disk; wrap in plastic wrap and refrigerate at least 1 hour.- 1 1/4 c. all-purpose flour
- 1 stick unsalted butter , very cold and cut into pieces
- 1/2 tsp. salt
- 1/2 tsp. sugar
- 3 to 4 tbsp. nonfat milk
- 3 tbsp. olive oil
- 4 Spanish onions , cut into 1/2-inch strips
- 4 strips bacon , cut into 1/2-inch pieces
- 2 tsp. chopped fresh rosemary
- 1 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 8 oz Camembert cheese , cut into 1/4-inch strips
Meanwhile, prepare filling: In 2 large sauté pans, divide oil and onions, and cook slowly over medium-low heat until golden brown, 20 to 30 minutes. Add bacon and cook until lightly browned, about 5 minutes. Stir in rosemary, salt, and pepper.
Preheat oven to 375°. Unwrap dough and let sit on floured parchment paper until just pliable, 10 to 15 minutes. Roll dough with a floured rolling pin; rotate dough a quarter turn with every roll, making sure dough is not sticking, until it is 1/4- to 1/8-inch thick and 11 inches in diameter.
Place half of Camembert cheese in center of dough in a pattern resembling spokes of a wheel. Top with cooled onion mixture, leaving a 1 1/2-inch border. Place remaining cheese strips on onions in the same pattern, and carefully fold up edges of crust, pleating slightly. Slide tart with parchment onto a baking sheet. Bake until crust is golden, 25 to 30 minutes. Remove tart from oven; cool at least 20 minutes before moving off baking sheet or serving.
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