SERVES 6 TO 8
Either yellow or white onions work well in this recipe, but stay away from sweet onions, such as Vidalias, which will make the tart watery. Use a 9-inch tinned-steel tart pan. This tart can be served hot or at room temperature. See the sidebars that follow the recipe.
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CRUST |
|
|
1¼ |
cups (6¼ ounces) all-purpose flour |
|
1 |
tablespoon sugar |
|
½ |
teaspoon salt |
|
8 |
tablespoons unsalted butter, cut into ½-inch cubes and chilled |
|
2–3 |
tablespoons ice water |
|
FILLING |
|
|
4 |
slices bacon, cut into ¼-inch pieces |
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Vegetable oil, if needed |
|
|
1½ |
pounds onions, halved through root end and cut crosswise into ¼-inch slices |
|
¾ |
teaspoon salt |
|
1 |
sprig fresh thyme |
|
2 |
large eggs |
|
½ |
cup half-and-half |
|
¼ |
teaspoon pepper |
1. FOR THE CRUST: Spray 9-inch tart pan with removable bottom with vegetable oil spray. Pulse flour, sugar, and salt in food processor until combined, about 4 pulses. Scatter butter pieces over flour mixture; pulse until mixture resembles coarse sand, about 15 pulses. Add 2 tablespoons ice water and process until large clumps form and no powdery bits remain, about 5 seconds, adding up to 1 tablespoon more water if dough will not form clumps. Transfer dough to prepared tart pan; pat dough into pan, pressing dough up sides and into fluted edges. Lay plastic wrap over dough and smooth out any bumps or shallow areas. Place tart shell on plate and freeze for 30 minutes.
2. Adjust oven rack to middle position and heat oven to 375 degrees. Place frozen tart shell on baking sheet. Spray piece of extra-wide heavy-duty aluminum foil with vegetable oil spray and gently press against dough and over edges of tart pan. Fill with pie weights and bake until top edge just starts to color and surface of dough no longer looks wet, about 30 minutes. Remove from oven and remove foil and weights. Return sheet with tart shell to oven and bake until golden brown, 5 to 10 minutes. Set sheet with tart shell on wire rack. Do not turn off oven.
3. FOR THE FILLING: Meanwhile, cook bacon in 12-inch nonstick skillet over medium heat until crisp, 5 to 7 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Pour off all but 2 tablespoons fat from skillet (or add vegetable oil if needed to make this amount).
4. Add onions, salt, and thyme to skillet. Cover and cook until onions release liquid and start to wilt, about 10 minutes. Reduce heat to low and continue to cook, covered, until onions are very soft, about 20 minutes, stirring once or twice (if after 15 minutes onions look wet, remove lid and continue to cook another 5 minutes). Remove pan from heat and let onions cool for 5 minutes.
5. Whisk eggs, half-and-half, and pepper together in large bowl. Remove and discard thyme sprig from onions. Stir onions into egg mixture until just incorporated. Spread onion mixture over tart shell and sprinkle bacon evenly on top.
6. Bake tart on sheet until center of tart feels firm to touch, 20 to 25 minutes. Let cool on wire rack at least 10 minutes. Remove outer metal ring of tart pan, slide thin metal spatula between tart and tart pan bottom, and carefully slide tart onto serving platter or cutting board. Cut into wedges and serve.