This is a tart that's a cross between a quiche and Yorkshire pudding.
It's custard-y but puffs like Yorkshire pudding and oh-so-wonderful.
Step by step and photos if you are interested.
Onion and Bacon Tart (koko's corner)
or
Onion and Bacon Tart (koko's corner)
Here's the recipe I used. It's a great potluck dish.
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Bacon Onion Tart
6 oz. slab bacon; cut into 1/4inch sticks
4 tbsp. unsalted butter
2 medium yellow onions; thinly sliced lengthwise
Kosher salt; to taste
freshly ground black pepper; to taste
1 1/2 cups flour
2 tsp. dry mustard
1 1/4 cups milk
3 eggs; lightly beaten
1. Heat bacon in a 12" skillet over medium-high heat, and cook,
stirring occasionally, until fat renders and bacon is crisp, about 12
minutes. Using a slotted spoon, transfer bacon to paper towels to
drain; pour bacon fat into a 9×11baking dish and set aside. Return
skillet to medium-high heat, and add butter; add onions, salt, and
pepper, and cook, stirring, until lightly caramelized, about 10
minutes. Remove from heat and set aside.
2. Heat oven to 425°. In a large bowl, whisk together flour, mustard,
and pepper; add milk and eggs, and stir until smooth. Let batter rest
for 10 minutes. Meanwhile, place baking dish with bacon fat in oven
and let heat for 10 minutes. Remove baking dish from oven, pour in
batter, and spinkle with rendered bacon and caramelized onions; return
to oven and bake until puffed and golden brown, about 30 minutes.
Notes: Saveur Magazine
Yield: 6-8 servings
** Exported from Now You're Cooking! v5.87 **
koko
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