Creamed onion tart
Instructions:
- Bake and cool the tart shell.
- When ready to bake the tart, preheat the oven to 400 F.
- Cook the bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Transfer with a slotted spoon to paper towels to drain, leaving the drippings in the skillet.
- Melt the butter in the skillet. Stir in the onions and a pinch of salt. Cook, stirring constantly, until the onions begin to soften, about 5 minutes. Cover the skillet and continue to cook, stirring frequently, until very soft and just beginning to color, about 10 minutes. Uncover the skillet and cook, stirring often, until the liquid evaporates. Set the skillet aside and let the onions cool to room temperature.
- Whisk the eggs in a large bowl until the whites and yolks are blended. Whisk in the creme fraiche, sage, thyme, nutmeg, salt, and pepper. Stir in the onions and bacon.
- Spread the filling evenly in the tart shell. Bake until the filling is set and the top is golden, about 35 minutes. Let sit at least 10 minutes before slicing and serving warm or at room temperature.
- Variation: To make this without the bacon, replace the drippings with 1 tablespoon extra-virgin olive oil.
- Make-ahead note: The onions can be cooked through Step 4 up to 1 day ahead. Store covered and refrigerated. Return to room temperature before proceeding with the recipe.
- Tips and Techniques. Homemade pastry is best but not always possible, due to time constraints or deep-seated pastry anxiety. The packaged pastry that comes in a roll is easiest to fit into the tart pan. However, if all you have on hand is a frozen pie shell in a disposable pie pan, let it thaw at room temperature just until it begins to soften, about 15 minutes. Loosen the edge of the pastry with the tip of a small knife. Invert the disposable pan over the tart pan and let the pastry fall into the tart pan. Gently flatten the pastry and press it evenly across the bottom of the tart tin. Use your fingertips to press the crimped edge up the rim, making a flat, even edge.