Caramelized Onion and Bacon Tart

Note: These amounts are for a 13-1/2" x 4" rectangular tart pan. See note at bottom for ingredient adjustments if using a 9-inch tart pan or pie plate.

The trick to this scrumptious recipe is a light hand with the pastry and patience with the onions. Cook them slowly on a low heat to let their natural sugars emerge. It's a perfect tart for brunch and makes a yummy supper, too, with a green salad, and strawberries for dessert.

Pastry
1 c	all-purpose flour
1/2 tsp	kosher salt
2 T	shortening
6 T	unsalted butter, cold
2-3 T	ice water

• In the bowl of a food processor, pulse to combine the flour and salt.
• Add shortening and butter and pulse until batter just starts to come together, as little as possible. It's OK if there are small lumps of unblended butter.
• Open lid. Sprinkle in 2 T cold water. Pulse to combine, as little as possible. Add more if needed.
• Press into a disk, wrap in plastic wrap, and chill for about 30 minutes.
• Preheat oven to 375 degrees.
• On a floured surface, roll out dough so that it's 2 inches longer and wider than your tart pan. Transfer to pan and tuck and trim edges.
• Line pastry with foil and fill with dried beans to keep crust from shrinking.
• Bake 10 to 12 minutes.
• Remove foil and weights and continue baking until crust is lightly browned, about 10 minutes.
• Cool to room temperature.

Filling
½ lb (about 9 strips)	bacon (I use Garfield's thick sliced)	1/2 c	half-and-half
2 large	vidalia or white onions, sliced thin	1/2 tsp	kosher salt
1 tsp	butter	3/4 tsp	freshly ground black pepper
3-6	sage leaves, thinly sliced		fresh sage leaves for garnish
2 large	eggs

• Preheat oven to 350 degrees.
• In a large saute pan over medium heat, cook bacon until done but not crisp. Remove bacon, reserving grease, and drain on paper towels. When cool, chop into small pieces.
• Meanwhile, reduce heat to low. Add onions and butter to the pan with the reserved grease. Cook, stirring occasionally, until onions turn a caramel brown color, about 30 minutes.
• Turn off heat and drain excess fat (I use a paper towel to soak up as much of it as I can). Add sage and chopped bacon. Cool to room temperature.
• Beat eggs and half-and-half together. Add salt and pepper. Set aside.
• Spoon onion and bacon mixture into pastry shell. Pour egg mixture over it.
• Bake until tart is set, about 45 minutes to an hour.
• Cool at least 5 minutes before serving. Garnish with sage leaves as desired.

MAKE AHEAD PLAN

Up to 3 days ahead

Cook bacon, onions, cool, mix well, store in airtight container in refrigerator.

Day before

Make crust, cool completely, wrap tightly and store at room temperature. Combine eggs, cream, salt and pepper. Store in an airtight container in refrigerator. Chop sage, store in refrigerator.

One to two hours before serving

Combine bacon mixture and sage; spread in bottom of crust. Shake or stir egg mixture, pour over. Bake as directed.

Note: To use a 9" tart or pie pan: Use the same amount of bacon and onions, 3-4 large eggs, 3/4 c half-and-half, 3/4 tsp salt, and 1 tsp freshly ground black pepper.