I thought it was time for something savory again. In fact, I thought it was time to tackle tarts again. With a new recipe on hand with more flavor and desirable texture, this comfy onion tart is the perfect chilly almost-spring-but-not-quite-yet meal. It makes me nostalgic for time spent in Strasbourg as an 8th grade French exchange student. And a bit of bacon never hurts!
I found this crust recipe to be quite satisfying and a definite improvement over the last crust attempt. The addition of quinoa and almond flour, along with butter flavor from the buttery sticks makes this recipe a winner!
Savory Pastry Crust
Makes a 9” round pastry shell, so I would suggest maybe 1.5x the recipe for a 11” tart
Adapted from Aran Goyoaga’s Small Plates and Sweet Treats
¾ cup Bob’s Red Mill All Purpose Gluten Free Flour
⅓ cup quinoa flour
⅓ cup almond flour
½ tsp salt
¼ tsp pepper
1 buttery stick (110g), like EarthBalance, cut into ½” cubes
6-8 tbsp of ice water
Makes enough for an 11” round tart – Adapted from Gourmet, March 2004
4 slices of bacon cut crosswise into 1/8” strips
4 tbsp olive oil
2 lbs onions, thinly sliced
1 ¼ tsp salt
1 tsp pepper
1 cup soy creamer
4 large eggs
½ tsp freshly grated nutmeg
Start by preparing the pastry crust so that it can chill while you make the filling. In a food processor, pulse all of the dry ingredients together. Add in the buttery stick pieces and pulse about 10 times. Add in 6 tbsp of ice water and pulse again until the dough comes together. The
dough will not form a ball, but it should hold together when you press it. If not, add a bit more ice water, a little at a time. Remove the dough from the processor and knead a few times on a clean work surface. Flatten into a disk, wrap in plastic wrap, and place in the fridge for at least 30 minutes. You can also make the dough ahead of time and leave in the fridge overnight.
When the dough is chilled, remove from the fridge and roll out between two sheets of plastic wrap to a circle about a ¼” thick. Lay the rolled out dough over the tart mold and press into the corners. Trim away the edges and fill any thin parts with extra dough. Refrigerate the dough again for 15 minutes. Meanwhile preheat the oven to 375°.
Once chilled, cover the tart crust with parchment paper and then place pie weights in the shell. Bake for 20 minutes. Remove the weights and bake for another 10 minutes until golden. Let cool.
To make the filling, start by cooking the bacon in a large skillet on medium heat. Once crisp, remove the bacon and transfer to a plate lined with paper towel. Pour off the bacon fat. Add the 3 tbsp of olive oil to the skillet and toss in the onions with ¾ tsp of salt and ½ tsp pepper. Cook over medium heat while stirring for about 2 minutes until the onions are wilted. Then cover the skillet with a lid and let cook until the onions are soft and golden, about 20 minutes. Stir frequently. Once this is done, stir in the bacon and remove from heat.
In a medium bowl, whisk together the soy creamer, eggs, remaining ½ tsp salt and ½ tsp pepper. Stir into the onions. Pour the filling into your prepared tart shell. Bake in the oven at 375° for 25-35 minutes, until the middle of the tart is set and the top is golden brown.
This tart can be served warm or at room temperature. I like it accompanied with a green salad with mustard vinaigrette.