Friday 28 September 2012

Honey-Roasted Onion Tart

I came across this recipe while flipping through the February issue of Bonappetit magazine. I know...I know, I'm a little behind on my magazines. It literally takes me a week or so to get through one magazine. I will read a few pages and then something distracts me and I walk away from it. I'm terrible! This past week my husband was on a business trip so instead of watching television before bed as we usually do, I decided I would catch up on my reading. 

This tart looked so good, and easy that I felt I needed to make it and share with you all! The recipe in Bonappetit says it makes 6 appetizer servings, but I think they are very generous servings. You could get away with slicing smaller pieces and they would still be pretty sizable. I made a few revisions to the recipe which I have noted below.

1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
3 bacon slices, cut crosswise into 1/2-inch pieces
1/4 cup honey
1/4 cup dry white wine
2 large sweet yellow onions (about 1 1/2lbs) cut into 1/4-inch thick rounds
Nonstick vegetable oil spray
3/4 cup creme fraiche
1/2 teaspoon fine sea salt
1/2 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves

Position rack on top third of oven and preheat to 375F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13x9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust. I chose to keep the pastry in the fridge, unrolled until I had completed the onions.

Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon of bacon drippings from skillet. Whisk honey, wine and reserved 1 tablespoon bacon drippings in large bowl. Add onions, toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly. Instead of placing the onions in the oven, I cooked them down on the stove top. 

Increase oven temperature to 400F. Mix creme fraiche, sea salt, 1/4 tsp black pepper and nutmeg in small bowl. 

Using offset spatula, spread creme fraiche over crust to folded edge. 

Arrange onions atop creme fraiche. Sprinkle with bacon. 

Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and serve.  

The sweetness from the honey combined with the cream and bacon was a taste explosion!! This would be fantastic with a good bottle of wine. It was hard not to have more than one slice!

It's been fun reading about JJ's cruise adventures and seeing all the pictures she is taking during the trip. Come back Monday as she will be posting another great recipe for us along with an update (I hope) on the activities aboard the cruise ship!

Ciao ~Amy

1 comment:

  1. I am so hoping you will treat us and your other guests to this delicious tart at your Octoberfest!! My mouth is watering!!!


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