Alsatian Onion Tart
Ingredients
Filling
- 2 Tablespoons Olive Oil
- 2 Large Spanish Onions, thinly sliced
- Freshly Ground Black Pepper
- 1 Tablespoon Flour
- 2 Teaspoons White Sugar
- 3/4 Teaspoon Salt
- 1 Tablespoon Whipping Cream
- 1/3 Cup Browned Bacon, diced [about 2 thick slices]
Pastry
- 1 Sheet Puff Pastry, thawed or 1 frozen Pie Shell, defrosted
- 1 Tablespoon Dijon Mustard
- 1 Egg White, lightly beaten
Instructions
For the filling, heat the oil in a heavy frying pan. Add the onions, sugar, salt and pepper. Cook over medium high heat until very hot, but not softened, about 6 minutes. Add the cream and cook until it is absorbed into the onions, about 1 minute, stirring constantly. Remove from the heat and mix in the bacon.
For the pastry, roll the puff pastry on a well-floured board to a 13 by 17 rectangle. Put in a jelly roll pan. Press lightly into the corners and sides of the pan. Move rolling pin across the top of the sides to cut away the excess dough. If not using the puff pastry, precook your empty pie crust. Coat the bottom of the pastry or pie shell with the Dijon mustard. Add the onion mixture and spread evenly. Brush the onion with the egg white. Bake at 350 degrees. The puff pastry will take about 30 minutes, the pie about 15 or 20 minutes. Let rest 10 minutes. Use pizza cutter to cut the pastry into squares, or the pie into wedges. If you make this ahead, reheat at 350 degrees until heated through, about 12 minutes.