Bacon Onion And Gruyere Tart Recipes

BACON, ONION AND CHEESE TART

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

LEEK, CHEESE & BACON TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated emmental.
• Flip the edges of the pastry over the filling. Bake for 20 mins until golden.

CARAMELISED ONION & BACON TART

Steps:

• Put the lardons into a large, cold, non-stick frying pan and turn the heat on low. Cook the lardons very gently, stirring occasionally, until the fat has melted into the pan and they are beginning to brown and crisp. Use a slotted spoon to lift the bacon into a mixing bowl and set aside, but keep all the fat in the pan.
• Add the onions, oil and 2 thyme sprigs. Cook over a low heat for 20-25 mins until the onions are softened and beginning to turn golden. Stir in the sugar and cook over a higher heat for 5 mins more until golden brown. Tip into the bowl with the lardons and set aside to cool.
• When the onions are just about cool, tip the bread mix into another mixing bowl with leaves stripped from 1 thyme sprig, and make up following pack instructions, but don't knead or rise. Scatter the semolina, polenta or flour over a 30 x 40cm shallow tin or baking tray, and roll out the dough to fit it. Season the ricotta with 1 tsp salt and some pepper, and spread over the dough, leaving a small border. Mix the egg and Gruyère into the onion mixture with seasoning, then spread over the ricotta. Scatter with remaining thyme. Open-freeze for 2 hrs, then wrap well in cling film and freeze for up to 3 months. Or heat oven to 200C/ 180C fan/gas 6 to bake straight away.
• Cook for 40 mins until base is crisp and golden, then eat warm or cool, sliced into pieces with a green salad. To bake from frozen, heat oven to 160C/140C fan/gas 3 and bake for 30 mins, then increase temp to 200C/180C fan/gas 6 for 15-20 mins.

GRUYERE & CARAMELIZED ONION TARTS

Steps:

• In a large skillet, saute onion in oil and butter until softened. Reduce heat to medium-low; cook, uncovered, for 40 minutes or until deep golden brown, stirring occasionally. Add garlic; cook 1 minute longer. Stir in salt and pepper., Unfold each puff pastry sheet onto an ungreased baking sheet. Using a knife, score decorative lines around the edges of each pastry. Spread onion mixture to within 1/2 in. of edges. Sprinkle with cheeses and thyme., Bake at 400° for 12-15 minutes or until golden brown. Cut each tart into 12 pieces. Serve warm.

ONION GRUYERE TART

Steps:

• Cut onions into slices about 1/4 inch thick. Chop coarsely.
• Heat butter and oil in heavy skillet. Add onions and cook, covered, over medium heat about 10 minutes, or until onions are limp and begin to render liquid. Add pinch of sugar.
• Uncover onions and cook over medium-high heat 30 to 45 minutes. Stir frequently with a wooden spoon or spatula to scrape up brownings in pan. The onions should be a deep brown and reduced to a small mass. They must be watched carefully and stirred to prevent scorching and to ensure even browning.
• Transfer onions to a bowl. Add wine to skillet and boil, scraping up pan brownings, until liquid is reduced to a thick glaze. Add glaze to onions, along with salt, nutmeg, cream and egg. Adjust seasoning. (Dish may be prepared to this point a day in advance and refrigerated.)
• Preheat oven to 375 degrees.
• Grate cheese and distribute half of it on bottom of chilled pastry shell in pastry tin. Distribute onion mixture evenly over cheese; top with remaining cheese.
• Bake 40 to 45 minutes. If top browns too much, reduce heat slightly toward the end. Serve as a first course, warm or at room temperature. Tart can be made a few hours ahead, but do not refrigerate.

ONION AND BACON TART

Steps:

• Preheat oven to 375°F. Sauté bacon in heavy large skillet over medium-high heat until slightly crisp. Drain all but 1 tablespoon bacon drippings from skillet. Add onions to bacon and sauté over medium heat until onions are very tender but not brown, about 20 minutes. Cool.
• Whisk egg, sour cream, salt, pepper, and nutmeg in large bowl to blend. Stir in cooled onion mixture.
• Roll pizza dough out on lightly floured surface to 13x10-inch rectangle. Transfer to baking sheet. Spread onion mixture over dough, leaving 1/2-inch plain border around edges. Sprinkle with caraway seeds.
• Bake tart until onion custard is set and crust is golden brown around edges and brown on bottom, about 25 minutes.

BACON, ONION AND GRUYERE TART

Steps:

• For crust:.
• Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
• Preheat oven to 400°F Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
• For filling:.
• Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
• Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.