Food Porn: Bacon, Goat Cheese, and Carmelized Onion Tart


Tart Cooling

Originally uploaded by silly.goose

Oh. My. God. This is one of my most favorite things in the whole world. Gillian recently made this tart for a potluck that I went to. She was coming down with a nasty virus that day, poor thing, so she had enough energy to make the tart, but not the potluck. She didn’t get any, so today we’re having a do-over (and the people at the potluck were very impressed — luckily there were no vegans or vegetarians there).

Here is the recipe:

Crust

* 1/2 c. unsalted butter, cold
* 1 1/4 c. all-purpose flour
* 1/4 c. stone ground cornmeal
* 1/2 t. kosher salt
* 3 oz. cream cheese, cut into 4 chunks
* 2-3 T. ice water

1. Cut the butter into small cubes and freeze for 15 minutes
2. In a food processor with the metal blade, blend flour, cornmeal and salt. Add cream cheese and process for about 20 seconds or until mixture resembles coarse crumbs. Add butter and pulse until it is pea size. Add ice water 1/2 tablespoon at a time and process for about 30 seconds, until a pinch of dough holds together.
3. Dump the dough directly onto a sheet of plastic wrap and knead until it holds together. Shape into a disk and place in refrigerator for at least 30 minutes (but no longer than three hours, otherwise you’ll need to let it sit out for a while at room temp until you can work with it).

Filling

Prepare while dough is chilling

* 8 slices of thick cut bacon (we sometimes use a little less)
* 1 T olive oil
* 2 lbs. (4 lg) onions, thinly sliced
* 1/2 t. kosher salt
* 1/2 t. fresh thyme (we use at least twice as much; do it to your taste)
* 3/4 c. crumbled goat cheese
* 3-4 T. milk (to brush on the crust after it’s assembled)

1. Dice the bacon into lardons (narrow strips, cutting cross-wise)
2. Saute until half-way cooked. Discard all but 2 T. of bacon fat. Set bacon aside.
3. Add olive oil to bacon fat, and saute onions, adding the salt. Cook onions until golden brown, about 35-45 minutes.*

Assembly

1. Pre-heat the oven to 375 degrees.
2. On parchment, roll the dough out into a rough circle about 1/8 inch thick, and 14-16 inches in diameter.
3. Lift the parchment and dough onto a baking sheet.
4. Spread the onions over the crust, leaving a 1/2 inch boarder. Sprinkle the bacon, thyme and cheese (we recommend in that order) over the onions.
5. Fold the edges of the crust and brush with milk.
6. Bake for 30-35 minutes.

And voila! You have a gorgeous, rustic, and savory tart. Please enjoy!

* We sometimes like to use the slow process for caramelizing the onions. Cook over very low heat for several hours (anywhere from 2-12). They literally melt, turning to a butter-like consistence. It is well worth the wait!

Welcome Winter, Everywhere! Brr!

Smallest violin in the world for my sister in Portland
Smallest violin in the world.

This is a post especially for my sister in Portland who wrote the family today to beg for sympathy about the dramatic and unusual snow and cold temperatures they are having there this week. I know they’re not used to it, and Portland doesn’t have snow removal equipment. Yep 21 is pretty cold, but it won’t last. It sounds like a fun adventure compared to what we have here in Chicago. It just doesn’t compare to 3 below, with a *30 below* wind chill. And our family in Minnesota is experiencing slightly colder temperatures.

I just have to give her a bit of a hard time about it. Some snow days at home with your kids during Christmas week sounds downright cozy and sweet.

To-Do List For This Weekend

  • Go to the Green City Market
  • Practice yoga every day
  • Clean the bath tub
  • Research and compose outline for article about social networking for social change
  • Laundry
  • Veg out
  • Prospect research project for Dad
  • Sleep in every day
  • Catch up on my blogging
  • Call Friends
  • Clean the cat’s litter box
  • Get a little work work done
  • Sit around and do nothing with my spouse
  • Ignore to-do list and do whatever I want

Positive Loitering

Last weekend, we participated in a neighborhood meet-and-greet. Here we are on the local community blog, the Uptown Update, posing with a couple of our neighbors.

After the long winter, it is nice to get out and explore our ‘hood and get to meet a few folks on a lovely Spring day, even if it was in response to some hard stuff happening around us. We love our new home, and it was good to meet some other folks who are working towards positive change here.