MAKES 1 (8-BY-12-INCH) TART
FOR THIS QUICK TART I often use store-bought flatbread. My current favorite is the flaky Moroccan bread called m’smen from a bakery called Hot Bread Kitchen in Spanish Harlem, whose mission is to train bakers and celebrate ethnic traditions. For the crispiest texture and great flavor, it’s important to toast the bread before you add the onions.
2 tablespoons olive oil
3 thick slices bacon, diced small
6 onions, halved lengthwise and very thinly sliced
Salt
1 flatbread, about 8 by 12 inches
1 clove garlic, halved
1 tablespoon sherry vinegar
Pepper
1 tablespoon fresh thyme leaves
Preheat the oven to 400°F. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the bacon and lightly brown, about 6 minutes. Add the onions and a large pinch of salt and sweat until completely soft and golden, about 20 minutes.
Meanwhile, put the flatbread on a baking sheet, drizzle with the remaining tablespoon oil, and rub with the garlic. Toast lightly for about 10 minutes, then remove, but leave the oven on.
Add the vinegar and pepper to the onion mixture and stir for about a minute, then spoon onto the flatbread, leaving a little border around the edges. Sprinkle the thyme over the top and bake for about 10 minutes.