French Onion And Bacon Tart Atk

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Either yellow or white onions work well in this recipe, but stay away from sweet onions, such as vidalias, which will make the tart watery. Use a 9-inch tinned-steel tart pan. Leftovers should be wrapped in plastic wrap and refrigerated. Reheat on a baking sheet in a 325-degree oven for 10 to 15 minutes.

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Steps

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Crust: preheat the oven to 375.

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Put the flour , sugar and salt in the bowl and pulse a few times to mix.

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Dump in all the butter and pulse about 15 times total.

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You want to cut the butter up smaller than you would for a flaky pie crust.

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Add in 2 tablespoons of the ice cold water and turn the machine on for 5-6 seconds.

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Youll know that you have the right amount of moisture in the dough by removing the lid , reaching in and grabbing a handful , squeeze it together and if it clumpsits perfect.

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If it is still crumbly and does not stick together , then put the lid back on , add another to 1 teaspoon of ice water and turn on again for another 5-6 seconds.

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Press dough in tart pan.

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Try and make it an even layer across the bottom of the pan.

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To avoid shrinkage place it on a plate and put it in the freezer to firm up and rest for at least 30 minutes.

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Cook bacon until crispy.

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Less 2 tablespoons of drippings in pan and cook onions on low / med heat with thyme & salt , covered 20mins.

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Ingredients

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all-purpose flour, sugar, salt, unsalted butter, ice water, bacon, onions, thyme, eggs, half-and-half cream, salt and pepper