3561. ONION, CHEESE and BACON TART

makes six servings 


Crust
1 cup unbleached all purpose flour
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
2 tablespoons (or more) ice water 

Filling
3 thick-cut bacon slices, chopped
1 large onion, thinly sliced
Pinch of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
Generous pinch of ground nutmeg
1/2 cup (packed) coarsely grated Gruyère cheese 

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.


bacon recipe source: Bon Appétit, October 2002

3597. LANCASHIRE TART with BLACK PUDDING, ONION and BACON

serves 4-6


For the pastry:
250g (9 oz) plain flour
160g butter
Pinch of salt
1 tablespoon water
1 egg
4 egg yolks to glaze

For the filling:
600g (21 oz) black pudding, skin removed
20 slices of cooked bacon smoked or unsmoked fat removed and flattened
2 large onions finely sliced and sweated off for at least 30 minutes until brown
350g (12 oz) Lancashire cheese
300ml (10 oz) double cream
200ml (7 oz) milk
4 eggs
2 egg yolks 
chopped thyme

For the pastry: In a food processor blend the flour, butter and salt until the mix resembles breadcrumbs. Add the water and egg. Mix until it becomes a dough. Wrap in cling film and rest for 1 hour. Roll the pastry into a greased tart ring 28-cm x 4-cm and blind bake for 20-25 minutes at 180°C (350ºF) remove blind baking and bake for a further 5 minutes for a golden brown base. Brush with egg yolk.

For the filling: Mix the cream, milk, eggs, yolk, then add the onions and thyme. Set to the side. In a food processor blend the black pudding until it becomes a pate. Separate into two and roll each piece out separately in cling film enough to cover the pastry base. Lay one of the black pudding rounds in the pastry then cover with 10 slices of the cooked bacon. Sprinkle with half the cheese. Next, ladle over with the cream, cheese and onion mix. Repeat this process and then cover with the rest of the cheese. Bake in a preheated oven 160°C (325ºF) for 40-45 minutes until set. Finish under a hot grill to crisp up the cheese.


bacon recipe source: Andy Bates, Food Network UK

3542. BACON, ONION, and MUENSTER TART

makes about 48 hors d'oeuvres


1 teaspoon vegetable oil for pan

3 tablespoons cornmeal

1 pound store-bought pizza dough

1/2 pound meaty, thick-cut bacon, cut crosswise into 1/4-in.-thick pieces 

2 cups thinly sliced yellow onions 

1/2 pound Alsatian münster, taleggio, or other washed-rind cheese, rind removed and cheese cut into 1/2-in. dice 

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper 

 

Preheat oven to 450°. Bring a medium pot of water to a boil. Pour oil into a 12- by 17-in. rimmed baking pan and lightly oil with a paper towel. Sprinkle pan with cornmeal.

On a lightly floured surface, stretch dough with hands and/or roll with a rolling pin into a rectangle roughly the same size as the pan. Transfer dough to pan, stretching to fit. Fold over 1/2 in. of dough around edges to form a slightly raised rim for the tart. Prick dough all over with a fork.

Add bacon to boiling water and blanch 30 seconds. With a slotted spoon, transfer to paper towels to drain. Add onions to water and blanch 2 minutes, then drain in a colander and spread evenly over dough. Scatter cheese over onions, then sprinkle bacon over cheese. Sprinkle with salt and pepper.

Bake tart until cheese is melted and beginning to brown and crust is crisp and well browned, 20 to 25 minutes. Lift out of pan with a spatula, cut into roughly 2-in. squares, and serve immediately.
Make ahead: The tart can be made up to 2 days ahead and kept wrapped in waxed paper at room temperature. To serve, unwrap and reheat 10 minutes at 200°.


bacon recipe source: Greg Higgins, Higgins Restaurant & Bar, Portland, Oregon; Sunset Magazine, April 2009

3382. MAPLE-BACON MOUSSE TARTS

Maple mousse
1 cup (240 ml/ 8 fluid oz.) pure maple syrup
4 large egg yolks
1 package (7g/1 tablespoon) unflavoured gelatine
1 1/2 cups (360 ml. g/12 fluid oz) whipping cream

Bacon-nut crust
About 5 strips of bacon, cooled and crumbled
1 1/2 cups crushed nuts of your choice such as almonds, hazelnuts or walnuts
1 egg, beaten, at room temperature
2 tablespoons sugar

Meringue
3 large egg whites at room temperature
3/4 cup (165 g./5.5 oz) sugar

Maple Mousse: Bring maple syrup to a boil then remove from heat. In a large bowl, whisk egg yolks and pour a little bit of the maple syrup in while whisking (this is to temper your egg yolks so they don’t curdle). Add warmed egg yolks to hot maple syrup until well mixed. Measure 1/4 cup of whipping cream in a bowl and sprinkle it with the gelatine. Let it rest for 5 minutes. Place the bowl in a microwave for 45 seconds (microwave for 10 seconds at a time and check it in between) or place the bowl in a pan of barely simmering water, stir to ensure the gelatine has completely dissolved. Whisk the gelatine/whipping cream mixture into the maple syrup mixture and set aside. Whisk occasionally for approximately an hour or until the mixture has the consistency of an unbeaten raw egg white. Whip the remaining cream. Stir 1/4 of the whipped cream into the maple syrup mixture. Fold in the remaining cream and refrigerate for at least an hour, or until ready to use.

Bacon-Nut Crust: Use a food processor or a zip-lock back with a rolling pin to crush your nuts if whole, use about 1 cup of whole nuts to get 3/4 cups crushed. You want it somewhat coarse. In a bowl mix the crumbled bacon and nuts with the beaten egg and the sugar. Take 6 small 1/2 cup capacity Pyrex cups or a similar container and line the inside with aluminum foil. Spread 1/4 cup of the mixture in the bowl, all the way up to the sides making sure you have a thin and even clean layer all around. Bake at 350 degrees F/175 degrees C. until the nuts are golden and fragrant (about 15 minutes). Let cool completely before unmolding.

Meringue: Preheat the oven to 300 degrees F/150 degrees C. Put the egg whites in a large bowl. Using an electric mixer beat for a few minutes until the whites become stiff. Now add the sugar, a little at a time, whisking until the mixture is stiff and glossy. You should be able to turn the bowl upside down and the mixture won’t fall out. Place baking parchment on to a clean baking sheet. Using a spoon or a piping bag, dollop the meringue into circles that fit inside the rim of your edible cups. Put the tray in the oven, then immediately turn the oven down to 250 degrees F/130 degrees C. and bake for 45 minutes. Turn off the oven and allow the meringues to cool in the oven for a few hours.

Assemble: Carefully unmold the crusts and fill each one with the chilled maple mousse. Decorate as desired using the meringues and any left over bacon bits.


bacon recipe source: Valerie, Une Gamine dans la Cuisine, April 28, 2011

3334. CANDIED BACON and CHOCOLATE TARTLET with PORK SCRATCHING SNAP, CREME FRAICHE and CARAMEL SAUCE

serves four


For the sweet pastry
100 grams of butter, cubed and cold
50 grams icing sugar
175 grams plain flour

For the filling
225 mls double cream
1 tablespoon caster sugar
150 grams Godiva dark chocolate pellets
125 grams streaky bacon, finely chopped
2 tablespoons of golden syrup

For the pork scratching snap
200 grams caster sugar
25 grams butter
50 grams pork scratching, chopped finely

For the caramel sauce
100 grams double cream
50 grams soft light brown sugar
50 grams butter
Crème fraiche, to serve

First make your sweet pastry (or pâte sucrée) by blending the butter, icing sugar, plain flour and eggs in a food processor and mix until everything comes together into a ball of dough. Wrap in cling film and leave to rest in the fridge for an hour.

Then preheat your oven to 160C (320F) and butter four individual tart tins, 10-cm across.

Roll out your pastry to a thickness of about 5mm and line your tart tins. If your pastry sticks, a good tip is to roll it out between two sheets of cling film (tip from @tomsdinner on Twitter). Prick the pastry and place the tins in the freezer for 15 minutes, then blind bake in the oven for about 12-15 minutes until the pastry is cooked through and golden. Leave to cool.

Next make your candied bacon by frying the streaky pieces in a pan until they are cooked through and slightly crispy. Place in a bowl and stir through the golden syrup. To refine further, place in a food blender or processor and pulse very briefly to make smaller nuggets.

To make the chocolate filling, put the cream and sugar into a saucepan and bring to the boil. Remove from the heat and mix until the chocolate has melted. Add roughly two-thirds of the bacon nuggets (keeping some back for presentation) and mix further and then pour the sauce into the cooked pastry cases. Leave to set at room temperature for an hour or so.

To make the pork scratching snap, place the sugar in a saucepan and gently heat until it melts and forms a caramel. Jiggle the saucepan slightly to help it on its way and do keep an eye on the caramel, as in my experience it can burn very quickly. Add the butter and the chopped pork scratchings and mix together. Then pour onto a sheet of greaseproof paper, spreading and thinning with a pallet knife and leave to cool and set. Once set, cut or smash with the back of a knife to create shards.

Finally, make the caramel sauce by heating the butter and sugar together in a saucepan, take off the heat and then mix through the cream.

To serve, drizzle the caramel sauce over your plate of choice, place the chocolate tart on top, add a quenelle of crème fraiche and a shard of the pork scratching snap and then dot a small spoonful of the remaining candied bacon onto the crème fraiche.


bacon recipe source: Danny Kingston (@FoodUrchin), on Great British Chefs, Unit 4, Pride Court 80-82, White Lion Street, London, N1 9PF

3200. RACLETTE, ASPARAGUS and BACON TART

serves four


1 sheet frozen puff pastry
4 slices raclette
4 asparagus spears, cooked or grilled
½ cup chopped sweet onion
½ cup diced, cooked bacon 
egg wash

Thaw and roll out puff pastry to ¼? thick. Preheat oven to 350F. Cut out 4 squares. Using the scraps, cut out small strips to line the top of the squares. Use egg wash to stick them to the square. Place a piece of raclette in the middle of your tart. Sprinkle the asparagus, onions, and ham over the tarts. Brush edges of the tart with egg wash. Bake until pastry has risen and is golden brown.


bacon recipe courtesy of: Michelle Rose, Honest Cooking

3185. BACON TARTS with MANCHEGO CHEESE and ARTICHOKE PESTO

¼ cup olive oil 
8 slices bacon, cooked
¼ cup parmesan cheese, grated 
1 cup manchego cheese, shredded 
8 small English muffins
1½ cups roasted red pepper, finely diced 
2 cups artichoke hearts (non-marinated), drained

Preheat the oven to 425° F. To make the pesto, puree the artichoke hearts, Parmesan cheese and olive oil in a processor until smooth. Lightly toast the bread and place on a baking sheet. Spread each with a tablespoon or more of pesto (reserve any remaining pesto for another recipe) and then layer with the peppers and 2 pieces of bacon. Sprinkle with Manchego and bake for 12 minutes or until the cheese is melted and golden.


bacon recipe courtesy of: Boar's Head, Sarasota, Florida

2959. CHANTERELLE MUSHROOM, LEEK and BACON TART

serves 2-3


For the filling:
6 pieces of bacon, chopped
1 tablespoon butter or olive oil
½ medium leek, thinly sliced
1 to 1½ pounds fresh Chanterelle mushrooms, thinly sliced
1 cup Gruyere cheese, shredded
1 tablespoon fresh chopped herbs, i.e. thyme and oregano
salt & pepper

For the crust:
1¼ cups unbleached all-purpose flour
¼ teaspoon salt
¼ teaspoon baking powder
4 oz. cream cheese
2 egg yolks
1 tablespoon very cold water
1½ teaspoon cider vinegar

Make the crust: Place the flour, salt, and baking powder in a food processor fitted with a steel blade. Whirl briefly to combine. Add the cream cheese, egg yolks, water, and cider vinegar and process until a smooth dough forms. Remove the dough from the processor, wrap with plastic, and refrigerate the dough for ½ hour.

Make the filling: Saute the bacon in a medium pan until it is crispy. Remove the bacon from the pan and drain on a paper towel. Set aside. Pour off most of the bacon fat from the pan and add the leeks. Sprinkle the leeks with a little salt, then cook them on low heat, stirring occasionally, until they are soft. Remove the leeks from the pan and set aside. Add the chanterelles to the pan, add the fresh herbs and saute the mushrooms until they have released their juices and are tender. If the pan is too dry, add a tablespoon of butter or olive oil. Remove the mushrooms from the pan and set aside.

Preheat the oven to 400 degrees.

Roll out the dough: On a lightly floured surface, roll out the dough into a 12″ round. Place the dough on an ungreased baking sheet or pizza stone. Spread the leeks, bacon and mushrooms over the tart – leaving a one inch border around the edge. Cover the filling with shredded Gruyere. Then fold the edge over the mushroom mixture and cheese, crimping the edge to make it fit.

Bake the tart until it is golden brown, approximately 25-30 minutes. Cut into four wedges and serve warm.


bacon recipe courtesy of: Mary Miller, A Passionate Plate, October 3, 2011

2919. ASIAGO CHEESE, BACON and EGG TART

serves four 


1½ cups provolone cheese, shredded 
2 tablespoons butter 
1 cup mushrooms, thinly sliced 
¼ teaspoon salt 
1 teaspoon pepper 
1½ cups heavy cream 
¼ cup chives, chopped 
6 each eggs, large 
7 slices bacon 
¼ cup Asiago cheese, shredded

Preheat the oven to 375° F. In a food processor, combine the eggs, cream, salt, and pepper. Lightly spray a 10-inch pie plate with non-stick cooking oil spray. Heat the bacon as directed on the package; crumble into the egg mixture. In a small skillet, heat the butter over medium and sauté the mushrooms, until tender; add to the egg mixture. Add the chives, along with the Provolone cheese. Sprinkle the top of the tart with the Asiago cheese. Bake 35 to 45 minutes or until the tart is set and the top is golden brown.


bacon recipe courtesy of: Boar's Head

2875. TARTE FLAMBEE with SMOKED BACON, CREME FRAICHE and REBLOCHON

serves four


250 grams unbleached white bread flour, plus more for dusting
1 teaspoon fresh yeast
1 teaspoon golden caster sugar
olive oil
6 tablespoons crème fraîche
½ red onion, very thinly sliced
200 grams smoked lardons, or use smoked streaky bacon, cut into quite thick pieces
100 grams reblochon cheese, thinly sliced

Put 50 grams of the flour in a bowl with the yeast, sugar, 1 tablespoon  olive oil and 4 tablespoons water. Mix and leave for 1 hour, until the mixture is bubbly and doubled in size.

Put in a food processor and, with the machine running, gradually add the remaining flour and 2 teaspoons salt. Add just enough water to make a soft but not sticky dough (about 2 tablespoons). You can also do this by hand.

Heat the oven to 200C/fan 180C/gas 6. Roll the dough out thinly into a square or round about 30cm and put on a baking tray. Spread the dough with the crème fraîche, followed by the onions and bacon, making sure to go all the way to the edge with all the ingredients. Season well with black pepper.

Bake for 20 minutes, until the tart is golden and the base crisp. Top with the reblochon and pop back into the oven for 3 minutes until the cheese has melted.


bacon recipe courtesy of: John Torode, olive magazine, May 2011

2788. ONION, BACON and BUTTERNUT TART

serves 6 as a main course, 12 as an appetizer


all-purpose flour for rolling dough
14 ounces whole wheat pizza dough, thawed if frozen
5 slices thick-cut bacon
1 large onion, halved and thinly sliced
2 cloves garlic, thinly sliced
1/2 teaspoon fine sea salt
1 (10 ounces) package frozen diced butternut squash (1 1/2 cups), thawed
1 1/2 cup (about 6 ounces) grated Fontina or Gruyère cheese
2 teaspoons extra-virgin olive oil, divided 
1 tablespoon chopped fresh thyme

On a lightly floured surface with a lightly floured rolling pin, roll dough out to a circle about 14 inches in diameter; if the dough pulls back strongly, stop rolling, cover the dough with a kitchen towel and let rest 10 minutes before continuing. Transfer dough to a round pizza pan, stone or large greased baking sheet; reshape dough as needed, but you can leave any edges of the dough hanging over the sides of the pan (they will be folded in later). Cover with a towel and refrigerate.

Preheat oven to 475°F and place a rack in the middle of the oven. Cook bacon in a large skillet over medium heat until crisped, 8 to 10 minutes. Transfer bacon to a paper-towel-covered plate to drain. Pour off all but 1 tablespoon of grease left in skillet. Return skillet to medium heat and add onion, garlic and salt. Cook, stirring occasionally, until onion is golden and tender, about 15 minutes. Add squash and cook, tossing gently once or twice, until any excess moisture evaporates, 2 to 3 minutes.

Scrape onion mixture into middle of dough and spread evenly, leaving a 1-inch border around edges. Sprinkle top with cheese. Brush edge of dough with half the oil and fold it over to make a ½-inch rim. Brush rim with remaining oil. Bake until tart is deeply browned and dough is cooked through, 20 to 25 minutes. Sprinkle with thyme and cool 10 minutes, then transfer to a cutting board and cut into wedges or squares for serving.


bacon recipe courtesy of: Whole Foods Market

2428. GREEN TOMATO and BACON TART

serves six


1 pound bacon, cooked crisp and chopped
1 prepared (ready made) pie dough for 9” pie
2 tablespoons Dijon mustard
3 ounces softened goat cheese
1/2 teaspoon chopped fresh thyme, plus additional sprigs for garnish
3-4 medium green tomatoes cut into 1/4" slices
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Preheat oven to 400 degrees F. Press dough gently into bottom and sides of a 9” tart pan. Bake for 20 minutes. While the tart shell is warm, gently spread the Dijon mustard over the bottom and top with half of the goat cheese. Sprinkle with thyme. Layer the bacon, remaining goat cheese and tomato slices in an overlapping pattern on top. Sprinkle salt and pepper evenly over the tomatoes. Bake for an additional 15 minutes. Allow to cool 5 minutes before serving.


bacon recipe courtesy of: Paula Deen, for Smithfield

2405. FIG, GRAPE and APPLEWOOD BACON TART

serves eight


1 tablespoon olive oil
1 yellow onion, thinly sliced
1 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 sheet puff pastry, thawed according to package directions
8 fresh figs, thinly sliced
12 seedless grapes, halved
3/4 cup champagne grapes
6 slices bacon, diced and cooked
fresh thyme, for garnish

In a sauté pan, warm oil over medium heat. Add onion, dried thyme, salt, and pepper; cook until onion caramelizes, 10 to 15 minutes.

Preheat oven to 400° (or temperature on puff pastry package directions). Unfold pastry sheet on a lightly floured work surface and roll out into a 9" x 13" rectangle, about inch thick. Cut in half lengthwise into 2 long, skinny rectangles and transfer to a rimmed baking sheet. Using a fork, prick each rectangle all over. Pinch and fold over 1/2 inch of pastry along all edges of each rectangle to create a border.

Arrange onions on tart shells, then cover evenly with figs and grapes. Sprinkle with bacon. Bake until tarts are puffed and golden brown, about 20 minutes. Remove from oven, garnish with a few fresh thyme leaves, cut each tart into 4 pieces, and serve.


bacon recipe courtesy of: Alison Attenborough, O, The Oprah Magazine, November 2010

2228. KOHLRABI and BACON TART

serves six


4 tablespoons butter
4 small kohlrabies, peeled and shredded
salt and freshly ground white pepper
1/4 cup water
1/4 pound sliced bacon
1 large sweet onion, coarsely chopped
1 teaspoon sugar
3 large eggs
1 cup medium or whipping cream
6 ounces Gruyère cheese, grated
9-inch pastry shell, partially baked (recipe below)
2 tablespoons freshly grated Parmesan cheese

Melt the butter in a large skillet. Add the kohlrabies and toss to coat. Season with salt and pepper. Add the water and stir over medium heat until the kohlrabies are limp and the liquid is evaporated. Remove from the heat.

Fry the bacon until crisp and transfer to absorbent paper. Pour off all but 2 tablespoons of the fat from the pan. Add the onion and toss to coat. Sprinkle on the sugar and stir over medium heat until the onion is golden. Mix in the kohlrabies.

Preheat the oven to 350°. Break the cooked bacon into bite-size pieces and set aside. In a large mixing bowl, beat the eggs and cream. Stir in the kohlrabi mixture, bacon, and Gruyere cheese. Pour the mixture into the prepared pastry shell and bake for 25 minutes or until the surface is partially set. Sprinkle the tart with Parmesan cheese and continue baking for 5 to 10 minutes or until a knife inserted in the center comes out clean.

Pastry Shell
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 tablespoons butter
2 tablespoons solid shortening
3 to 4 tablespoons cold water

To prepare the pastry shell, combine the flour, baking powder, and salt in a large mixing bowl. Whisk to blend thoroughly and add the butter and shortening. Cut in with a knife or pastry blender until the lumps of fat are reduced to the size of tiny peas.

Gradually sprinkle in the water, tossing the mixture constantly. When the mixture begins to hold together, gather it into a ball and roll it around the inside of the bowl to pick up any stray particles. Enclose in plastic wrap and refrigerate for 20 minutes.

Preheat the oven to 425°. Roll out the dough and transfer to a 9-inch tart pan or quiche dish. Prick the bottom and sides with a fork and line the pastry with aluminum foil. Pour in 1 pound of dried beans or distribute pie weights over the foil. Bake for 8 minutes. Remove the weights and foil and set the pastry shell aside. Do not prick a second time.


bacon recipe courtesy of: Yankee Magazine, Yankee Publishing Inc., P.O. Box 520, Dublin, New Hampshire 03444

2116. HONEY-ROASTED ONION TART with BACON

makes 6 appetizer servings


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 1/2 pounds), cut into 1/4-inch-thick rounds
nonstick vegetable oil spray
3/4 cup crème fraîche
1/2 teaspoon fine sea salt
1/8 teaspoon freshly grated nutmeg
1 teaspoon fresh thyme leaves

Position rack in top third of oven and preheat to 375°F. 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 13 x 9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.

Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon 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.

Increase oven temperature to 400°F. Mix crème fraîche, sea salt, 1/4 teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and serve.


bacon recipe courtesy of: Sara Kate Gillingham-Ryan, Bon Appétit, February 2011

2048. NOODLE TART scented with BACON and CARDAMOM

serves four


6 free-range egg yolks
50 grams caster sugar
300 ml double cream, warmed gently
1 tsp ground cardamom seeds
sugar syrup, for poaching
4 slices of bacon, rind removed, cut into thin strips
150 grams cooked noodles, such as thin rice noodles or cellophane noodles, chopped
vanilla ice cream, or clotted cream, for serving
4 sprigs of mint, to garnish

For the sweet pastry:
150 grams plain flour
pinch of salt
75 grams unsalted butter, chilled and diced
25 grams icing sugar
2 egg yolks
zest of 1 lemons, grated

First make the sweet pastry. Sift the flour and salt together to make a mound on a chilled work surface.

Make a well in the centre and add in the diced butter and icing sugar, then place the egg yolks on top and add the zest.

Using your fingertips, work in the butter, yolks, and sugar together until the mixture resembles scrambled egg.

Working quickly so that the butter does not become oily, work in the flour with your fingertips until the flour has been incorporated.

Knead the dough lightly for 1 minute until smooth. Shape the dough into a ball, then flatten slightly into a flat round.

Wrap in cling film and chill in the refrigerator for 1 hour before use.

Preheat the oven to 180°C/gas 4.

Divide the dough into 4 even-sized portions and roll out each portion between two sheets of cling film for easier handling.

Remove one side of the plastic cling film from a rolled-out portion of dough and place inside a lightly greased 15cm tartlet tin. Press gently into the tin and remove the remaining top layer of cling film. Repeat the process until 4 15cm tartlet tins have been lined.

Line each pastry case with baking parchment and fill with baking beans.

Bake blind for 3-4 minutes, then remove the pastry cases from the oven and discard the baking parchment and baking beans.

Keep the oven on at 350°C/gas 4.

In a bowl, beat together the egg yolks and caster sugar until light and creamy.

Add in the double cream and ground cardamom and mix together.

Meanwhile, heat the sugar syrup in a wok. Add in the bacon and gently poach until cooked through.

Add in the noodles and mix well.

Divide the noodle mixture among the part-baked pastry cases. Pour over the egg and cream; mix until level with the top of each pastry case.

Return to the oven and cook for around 12-15 minutes until the egg filling is lightly set. Remove from the oven and cool slightly.

Serve the noodle tarts just warm with vanilla ice cream or clotted cream, garnishing each tart with a sprig of mint.


bacon recipe courtesy of: Alan Coxon, Good Food Live, Good Food Channel, UK-TV

1927. STINGING NETTLE TART with BACON and PARMESAN

1 recipe tart dough
8 cups fresh nettles (use gloves to remove stems; wash; you should have about 6 cups of leaves)
1 tablespoon aged balsamic vinegar
4 thick slices bacon
1 shallot
3 eggs
1 cup heavy cream
1/3 cup Greek yogurt or sour cream
1/2 cup freshly grated Parmesan cheese
salt, freshly ground black pepper
a few scrapes of fresh nutmeg

Bring a large pot of water to boil. Add the washed nettle leaves (did I mention you should be wearing gloves??) and simmer for a few minutes. You don't want to cook them and mute that green, just deactivate the DEVIL in them. Drain. Pulse in a food processor until chopped, but not pureed. Drain well and squeeze all water from them. Sprinkle on the vinegar and season with salt and pepper.

Chop the bacon and brown in a large skillet. If there is more than 2 tablespoons of grease, remove some of it. To the bacon and grease, add the shallot. Cook until just short of golden, stir in the nettles and toss around for a minute or two. Remove from heat and cool.

Beat eggs, dairy, cheese, salt and pepper to taste , and a bit of nutmeg.

Press the tart dough into and up the sides of a tart pan with a removable bottom. Spread the cooled nettle and bacon mixture evenly over the tart shell.


Pour in the custard and jostle the pan a bit to even it out. Place on a sheet pan and bake at 375 degrees until puffy, set, and golden, about 30-35 minutes. Let cool slightly before serving--this tart is more tasty if it's just warm, not blazing hot.


bacon recipe courtesy of: Jennifer, Experience(d) Collector, Seattle, Washington, February 16, 2010

1817. BACON, BROWNED ONION and CAMEMBERT TART

serves six


Pastry:
1 1/4 cup all-purpose flour
1 stick unsalted butter, very cold and cut into pieces
1/2 teaspoon salt
1/2 teaspoon sugar
3 to 4 tablespoons nonfat milk or very cold water

Filling:
3 tablespoons olive oil
4 Spanish onions , cut into 1/2-inch strips
4 strips bacon , cut into 1/2-inch pieces
2 teaspoons chopped fresh rosemary
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
8 ounces Camembert cheese , cut into 1/4-inch strips

Combine flour, butter, salt, and sugar in a food processor; pulse 6 to 8 times until mixture resembles coarse meal. Add milk 1 tablespoon at a time and pulse just until mixture forms a ball. Remove dough and shape into a 5-inch disk; wrap in plastic wrap and refrigerate at least 1 hour.

Meanwhile, prepare filling: In 2 large sauté pans (or in batches), divide oil and onions, and cook slowly over medium-low heat until golden brown, 20 to 30 minutes. Add bacon and cook until lightly browned, about 5 minutes. Stir in rosemary, salt, and pepper. Remove from heat and cool in pan.

Preheat oven to 375°. Unwrap dough and let sit on floured parchment paper until just pliable, 10 to 15 minutes. Roll dough with a floured rolling pin only in forward and backward motions; rotate dough a quarter turn with every roll, making sure dough is not sticking, until it is 1/4- to 1/8-inch thick and 11 inches in diameter.

Place half of Camembert cheese in center of dough in a pattern resembling spokes of a wheel. Top with cooled onion mixture, leaving a 1 1/2-inch border. Place remaining cheese strips on onions in the same pattern, and carefully fold up edges of crust, pleating slightly. Slide tart with parchment onto a large, rimless baking sheet; place on the center rack of the oven. Bake until crust is golden, 25 to 30 minutes. If onions are browning too quickly, cover them with foil (don't cover crust). Remove tart from oven; cool at least 20 minutes before moving off baking sheet or serving.


bacon recipe courtesy of: Rori Trovato, O Magazine, March 11, 2010

1772. RAMP, BACON and RICOTTA TART

serves four


For the tart crust:
3/4 cup whole wheat pastry flour
1/2 cup all-purpose flour
1/2 teaspoon coarse salt
8 tablespoons cold butter, cut into small pieces
3 tablespoons ice water, plus more as needed

For the tart filling:
4 slices of good quality bacon
1 large shallot, sliced
3 cups (packed) spinach
1 1/2 cups ricotta
1 large egg
salt and pepper, to taste
about 18 ramps, cleaned and bulb ends trimmed

In a food processor, combine the flours and salt and pulse to combine. Add the pieces of cold unsalted butter and pulse until the mixture resembles coarse meal. Add the 3 tablespoons ice water, then pulse in 1 second bursts until the mixture resembles curds and clumps (you can add a little more water if needed.) Turn the mixture out onto a lightly floured surface, gather it together in a ball, flatten into a disk shape and wrap in plastic wrap. Refrigerate for 1 hour or more.

To pre-bake the tart shell, roll it out and fit it into a 9-inch tart pan, trimming off any excess (you can save the excess dough to patch any tears that might appear in the dough.) Prick the bottom of the shell with a fork all over, then lay a piece of foil into the shell and fill the foil with dried beans (they’ll act as weights to keep the shell from puffing up in the oven.) Bake in a 375 degree F oven for 15 minutes, then remove the foil and beans and bake for an additional 7 minutes or so, until the dough loses it’s glossiness and turns ever so slightly golden brown around the edges. Remove the shell from the oven, keeping it in the pan, and cool on a rack.

When you’re ready to assemble the tart, cook the bacon in a large, heavy saute pan until browned and crisp. Remove to a cooling rack to drain off any excess fat. Pour off the bacon fat (save it to cook other things with!) until there’s about a tablespoon left in the pan. Return the pan to medium high heat and saute the sliced shallots until softened, then add the spinach and cook the mixture just until wilted.

Transfer the spinach/shallot mixture to the bowl of a food processor. Add the ricotta cheese, egg, and a generous pinch of freshly ground black pepper (I found it didn’t need much additional salt since the bacon is kind of salty.) Puree the mixture until the spinach is chopped, and set aside.

In the same pan you used to cook the bacon and spinach, add the whole ramps and a little bit of water. Cook just until the ramp greens have wilted, and set aside.

Transfer the ricotta/spinach mixture into the tart shell. Top with the crumbled bacon slices, then arrange the wilted ramps over the top. Place the tart pan on a baking sheet, and bake for about 35-45 minutes in a 375 degree F oven, until the top is just starting to turn brown, the filling is slightly puffed and set, and the crust is golden brown.


bacon recipe courtesy of: Amy Maltzan, eggs on sunday, April 23, 2009, eggsonsunday@gmail.com

1691. BACON and GOAT CHEESE FREE-FORM TART

serves 4 as a main course, 8 as an appetizer


For the crust
1/2 cup unsalted butter, cold
1 1/4 cups all-purpose flour
1/4 cup yellow or white cornmeal, preferably stone-ground
1/2 teaspoon coarse kosher salt
3 ounces cream cheese, cold and cut into 4 chunks
2 to 3 tablespoons ice water

For the filling
8 slices (about 1/2 pound) thick-cut bacon
1 tablespoon olive oil
2 pounds (about 4 large) onions, thinly sliced
1/2 teaspoon coarse kosher salt
1/2 teaspoon fresh thyme leaves
3/4 cup crumbled fresh goat cheese

Milk for brushing the crust

Make the crust: Cut the butter into small cubes and freeze for at least 15 minutes. In the bowl of a food processor fitted with the metal blade, blend the flour, cornmeal, and salt. Add the cream cheese and process for about 20 seconds, or until the mixture resembles coarse crumbs. Add the butter and pulse until no butter is larger than the size of a pea. Add the ice water and process for about 30 seconds, or until a pinch of the dough holds together. If it doesn’t, add more water, a teaspoon at a time. Dump the dough out onto a lightly floured counter. Knead just until it holds together in one piece. Shape the dough into a flat disk, wrap it in plastic wrap, and refrigerate it for at least 30 minutes. (If you chill it much longer, give it time to warm up a little before rolling it out.)

Make the filling: While the dough is chilling, cook the bacon in a saute pan or skillet until it is about halfway cooked. Remove the bacon to a plate lined with paper towel and set aside. Discard all but 2 tablespoons of the bacon fat. Put the pan with the remaining bacon fat back over medium heat. Add the olive oil and then the sliced onions and salt. Reduce the heat to medium-low and cook the onions slowly, stirring occasionally, until they are deep golden brown and caramelized, 35 to 45 minutes. Preheat the oven to 375°F (190°C) with a rack in the second-lowest position. On a nonstick baking mat or piece of parchment paper, roll the chilled dough into a rough circle about 1/8 inch thick and 14 to 16 inches in diameter. (The edges do not have to be smooth and neat.) Lift the baking mat with the crust onto a cookie sheet. Spread the caramelized onions over the crust, leaving a 1/2-inch border around the edge. Coarsely chop the bacon and sprinkle it evenly over the onions, followed by the thyme leaves, and finally the goat cheese. Fold the edges of the crust in over the filling, pleating the edges as necessary. Brush the crust with milk. Bake the tart for about 30 to 35 minutes, until the crust is golden. Serve hot, warm, or at room temperature.


bacon recipe courtesy of: Cooking with Shelburne Farms by Melissa Pasanen with Rick Gencarelli. Viking Studio, 2007