Red Onion Tart with Chèvre and Apple-Smoked Bacon

Red Onion Tart with Chèvre and Apple-Smoked Bacon

I am especially partial to this recipe since it was passed on from my friend, Bob Hurley, owner of Hurley’s in Yountville, a tiny town nestled in the heart of the Napa Valley. A few years ago, Bob divulged his recipe for Grape and Almond Gazpacho to me. He shared the recipe for this tart with Michele Scott, author of Murder Uncorked (A Wine Lover’s Mystery).

Pair with a mixed green salad for an outstanding summertime lunch. Serve with a crisp Chablis or Sauvignon Blanc.

Ingredients

For the tart dough:

1 cup all-purpose flour
1/2 teaspoon salt
4 tablespoons cold sweet butter, cut into small pieces
1 1/2 tablespoons vegetable shortening
2 1/2 to 3 tablespoons ice water

For the tart filling:

1 teaspoon vegetable oil
5 ounces apple-smoked bacon, diced (about 5 slices, depending on the cut)
3 cups red onions, sliced (about 2 medium)
1 tablespoon fresh thyme, chopped
1 whole egg
1 egg yolk
4 ounces chèvre (goat cheese)
pinch nutmeg
pinch salt
1 cup half-and-half

Instructions

For the tart dough:

In a medium mixing bowl, combine flour, salt, butter, and shortening. Quickly work ingredients together with fingers until evenly mixed. Add 2 1/2 tablespoons of water and gently work into the dough until it comes together. Form into a ball and let rest, covered in plastic wrap, in refrigerator for 30 minutes.

Roll the dough out on a lightly floured surface into a circle about 1/8-inch thick. Place into quiche or tart pan and trim the edges, leaving a 1-inch margin so that you can fold it under. Crimp edges and set aside.

For the tart filling:

Preheat oven to 350°F.

Cook diced bacon in 1 teaspoon vegetable oil until most of the fat has rendered. Pour off excess fat and add onions. Cook slowly until soft and translucent. Add thyme.

Mix eggs with chèvre, nutmeg, and salt until the mixture achieves a smooth consistency. Slowly (to prevent lumps from forming), add half-and-half until it is all incorporated.

Spread bacon and onion mixture evenly throughout tart. Pour on the egg-cheese mixture and bake at 350°F until custard is set and golden and the crust is well-browned, about 45 minutes. Let cool to room temperature before serving.

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