Caramelized Onion and Gruyère Tart and Quick Puff Pastry {recipes} and Artisan Bread and Everything Pie Cookbooks Winner!

Caramelized Onion, Guyere Tart

We picked a winner for the Artisan Bread in 5 Minutes a Day and Everything Pie cookbooks! Hey Julie and Brittany, you two saucy sisters get the two cookbooks so no fighting! Can you drop me a line at contact/at/tastespotting with your shipping address so we can get these cookbooks sent out to you? Everyone else, thanks so much for playing along and if your heart is set on the books, you can find Artisan Bread in 5 Minutes a Day for purchase here and Everything Pie here! We’re still picking winners for recent Cookbook giveaways, so stay tuned! And of course, we’re giving away more books this week…Make sure to enter!


Tarte Flambée, an Alsatian savory tart with bacon and caramelized onions, has been on my mind ever since I have no idea, but I hadn’t gotten around to making it because, well, again, I have no real idea other than perhaps I am absofreakinglutely terrified of baking.

Oh yeah, that.

But for some reason, I suddenly realized that baking a savory tart with cheese is basically like “cooking” a pizza in the oven rather than “baking” a cake, cookies, pie, or the most terrifying of all, bread. This probably makes no sense to anyone but me, but look, as long as the illogic gets me into the kitchen to bake, let’s go with it.

There are quite a few steps, each of which takes time, but isn’t very complicated: cook bacon, caramelize onions, roll your own puff pastry. Ok, so that might be a little complicated, but there is a recipe for a “Blitz Puff Pastry” which is faster and less fussy than actual puff pastry. Of course, you can always use frozen puff pastry if you need to ease into the whole baking thing.

We ate this whole thing in about 20 seconds.
Caramelized Onion, Guyere Tart

Caramelized Onion and Gruyère Tart {recipe}

from the Everything Pie Cookbook by Kelly Jaggers

makes 1 tart that serves about 8 people

Ingredients

3 strips thick-cut bacon, chopped
3 large (or 4 medium) onions, peeled and sliced ¼-inch wide
2 teaspoons sugar (we left this out)
½ cup water
3 cloves garlic, minced
1 teaspoon apple cider vinegar
¼ teaspoon fresh grated nutmeg
1 teaspoon hot sauce
1 recipe for Blitz Puff Pastry (see below)
1 egg, lightly beaten
1 cup shredded Gruyère cheese (or any other Swiss-type cheese)
¼ teaspoon smoked paprika

DIRECTIONS

In a large sauté pan over medium heat, cook the bacon until crisp. Remove the bacon from the pan and allow to drain. Reserve the fat.

Add the onions to the pan along with the sugar and cook for 1 minutes, then reduce the heat to medium-low and add ¼ cup of the water. Cook, stirring, constantly, until the onions are well-caramelized, about 30 minutes. If the pan becomes too dry or the onions begin to stick, add the additional water.

Once the onions are caramelized, add in the garlic, vinegar, nutmeg, and hot sauce and cook for 1 minutes. Remove from the heat and allow to cool.

Heat oven to 425°F and line a baking sheet with parchment paper.

Roll our puff pastry to 1/8-inch thick, then use a pizza wheel to cut out a 12-inch circle.

(** Test Kitchen Note: We left our pastry as a rectangle because we’re too lazy to cut things into circles.)

Place on the prepared baking sheet and brush the edge of the pastry with the beaten egg, about a ½-inch border. Fold the pastry in, forming a ½-inch rim. Dock the center of the pastry, cover with plastic, and chill for 30 minutes.

Once chilled, spread the caramelized onions over the pastry. Top with cooked bacon and the shredded cheese, and dust the top with paprika. Bake for 15 minutes, then reduce the heat to 350°F and bake for an additional 30 to 40 minutes, or until the pastry is crisp and golden.

Serve warm.

Blitz Puff Pastry {recipe}

from the Everything Pie Cookbook by Kelly Jaggers

“Traditional puff pastry…can take all day. This recipe incorporates large pieces of butter directly into the dough, and from start to finish takes less than an hour. It is essentially a very flaky pie crust.”

makes 1 puff pastry crust for a tart that serves about 8 people

INGREDIENTS

1 1/3 cups all-purpose flour
1 tablespoon sugar
¼ teaspoon salt
1½ sticks unsalted butter, chilled and cut into 1-inch pieces
6 tablespoons ice water

DIRECTIONS

In a large bowl, combine the flour, sugar and salt. Mix well. Add the chilled butter and blend it into the flour mixture with your fingers until 10% of the fat is blended in well, leaving the rest as very large chunks, between hazelnut and pecan size.

Add the water a little at a time and mix the dough with a spatula until it just hangs together. It will look very shaggy.

Turn the dough out onto a well-floured surface. Shape the dough into a rectangle and roll it out to ½-inch thick. Dust the top with additional flour if the butter is too soft, but do not add too much. Use a bench scraper or a large spatula to fold the dough into itself in thirds, similar to folding a letter. It will be crumbly.

Turn the dough 90 degrees (quarter-turn) and square off the edges of the dough. Roll the dough into a rectangle that is ½-inch thick. Brush off any excess flour from the dough and fold the dough into thirds. Repeat this process two more times, then wrap in plastic and chill for 30 minutes.

Remove the dough from the refrigerator and allow to stand for 30 minutes. Roll the dough out into a ½-inch thick rectangle. Dust off any excess flour, then fold the 2 shorter sides into the center and then in half at the seam, like a book. Roll out the dough to ½-inch thick, wrap in plastic, and chill for 1 hour before use.

by Sarah J. Gim on October 25, 2012 · 5 comments

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