Happy Monday! How was your weekend? My family drove out to Wisconsin Dells over the weekend for a wedding. It was fun and beautiful and yada yada yada, but I am exhausted and don’t feel recharged for the coming week! Wah Wah. Now, as this posts I am on my way to North Carolina. Just a quick business trip, but I’m hoping to pack in some good North Carolina food. What’s there to eat in NC anyway? Help!
A couple weeks ago we baked this lovely tart. Cliff and I scarfed down practically the entire tart before I realized I had left the cardboard packaging on the puff pastry while baking. I’ll admit right now…this was not the first time and it certainly won’t be the last. A little cardboard doesn’t hurt anybody.
It still turned out fab. The puff pastry is light and buttery and ridiculously easy to work with. The sweet caramelized onions, savory bacon and creamy creme fraiche all come together to make an awesome appetizer/snack/side dish. I love!
- 1 sheet frozen puff pastry, thawed
- 6 slices bacon
- ¼ cup honey
- ¼ cup white wine
- 2 large sweet onions, cut into half moons
- Nonstick vegetable oil spray
- ¾ cup crème fraîche
- salt and pepper, to taste
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh thyme, roughly chopped
- Preheat the oven to 400 degrees F.
- Using a lightly floured rolling pin, roll puff pastry to 14×10-inch rectangle. Fold all edges in a 1/2-inch, toward the middle. Transfer to a large baking sheet. Use a fork to crimp the folded over edges.
- Lay bacon slices in a single layer on a lined baking sheet. Place in oven for about 14 minutes. Transfer to paper towels to drain/cool.
- In a large bowl, whisk together honey and wine and season lightly with salt and pepper. Add onions and toss to coat.
- Pour the onions (and liquid) in a large pan and cook over medium-high heat. Let the mixture come to a boil, stirring occasionally. Continue stirring the onions until the liquid evaporates, about five minutes. Lower the heat to medium-low and continue to cook the onions, stirring occasionally to allow for even browning. This will take about thirty minutes. Cook until the onions become a deep amber color.
- In a small bowl, stir together crème fraîche, nutmeg and a pinch of salt and pepper. Evenly spread crème fraîche on pastry. Arrange onions on top. Once the bacon has cooled, roughly chop it and sprinkle the bacon on top of the onions. Bake tart until crust is light golden brown. Sprinkle with thyme and serve immediately.