1 12" x 12" sheet of Puff Pastry
½ lbs. Teleme cheese (cut into 1" pieces)
24 baby spring onions (washed and trimmed and cut into 1" pieces)
1/3 lbs. smoked slab bacon (cut into 1" pieces)
1 egg
1 T. garlic chives (minced)
sea salt
Roll out pastry to 1/8 " and place on lightly floured sheet pan. Scatter pieces of cheese on dough leaving at least 1/2 " border in all places Remembering that the cheese will spread generously when melted. Cook bacon until crisp but leaving pieces still slightly juicy and drain. Scatter bacon and onions on dough and brush borders with beaten egg. Refrigerate covered until ready to bake (at least 1 hour and up to 12). Preheat oven to 425 degrees and when ready remove tart from cold and bake till crispy, golden and bubbly, about 15 -20 minutes depending on how thin the crust is. Remove and hit with chives and sea salt to taste just before serving.
courtesy of: Christopher Greenwald, Iron Horse Vineyards, 9786 Ross Station Road, Sebastopol, California 95472
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