Nov 3, 2011

Onion and Bacon Tart

The custardy batter for this dish, a cousin of Yorkshire pudding, puffs like an enormous popover in the oven. This recipe first appeared in our November 2011 issue along with Dana Bowen's story Roots of Flavor.

Photo: Todd Coleman

SERVES 6–8

INGREDIENTS

6 oz. slab bacon, cut into ¼″ matchsticks
4 tbsp. unsalted butter
2 medium yellow onions, thinly sliced lengthwise Kosher salt and freshly ground black pepper, to taste
1 ½ cups flour
2 tsp. dry mustard
1 ¼ cups milk
3 eggs, lightly beaten

INSTRUCTIONS

1. Heat bacon in a 12″ skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is crisp, about 12 minutes. Using a slotted spoon, transfer bacon to paper towels to drain; pour bacon fat into a 9″ × 11″ baking dish and set aside. Return skillet to medium-high heat, and add butter; add onions, salt, and pepper, and cook, stirring, until lightly caramelized, about 10 minutes. Remove from heat and set aside.

2. Heat oven to 425°. In a large bowl, whisk together flour, mustard, and pepper; add milk and eggs, and stir until smooth. Let batter rest for 10 minutes. Meanwhile, place baking dish with bacon fat in oven and let heat for 10 minutes. Remove baking dish from oven, pour in batter, and spinkle with rendered bacon and caramelized onions; return to oven and bake until puffed and golden brown, about 30 minutes.

This article was first published in Saveur in Issue #142

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Ratings & Reviews (8)

by CINDYLITA on 2011-11-03

Just put it in the oven. My it looks good, but no way is this low calorie. I'll serve a spinach salad on the side to balance it out.

by BEEZLE on 2011-11-06

This looks so delicious..I almost hate to ask this, but could olive oil be substituted for the bacon fat in the final process of baking the tart. I am very conscious of how much fat and calories this would save..thanks so much.

by DIANAINPHILLY on 2011-11-06

I was a little nervous about putting bacon fat in a dish in the oven -- nervous it would create a lot of smoke. So I heated up the dish, then took it out, poured the fat in there and followed accordingly. It worked out fine. In general, I think this dish could use some spices. I couldn't taste the mustard. I would have added rosemary to the batter, maybe. And much more salt to the onions and batter. Mine needed more than 30 minutes, more like 40. Overall good, and I'll make it again but with some of these changes.

by CHRISSINY on 2011-11-22

What a disappointment. Made triple sure to follow the recipe to the T. The batter never puffed, instead it drowned in a pool of too much bacon fat. Sis pointed out this probably could have been resolved by chilling the bacon fat, since there was nothing else in the recipe that could have made it rise.

Another writer pointed out that it could use some spices. I second that, you really can't taste the mustard. But I still would have enjoyed it had it puffed.

by RIVRPATH on 2011-11-27

We made this according to recipe adding sage and a tablespoon mustard. I still could not taste the mustard. Overall this was a wonderful dish and will make it again. Could also work for breakfast.

by CREATIVECULINARY on 2011-12-18

I'm glad to have read the reviews before making the dish. I left some bacon fat in the skillet and used it for the onions but did not add butter. But I did put 2 tablespoons of butter in the pan to melt; though had to take care not to leave it in for 10 minutes; butter would have burned at that heat for that long.

More importantly I increased the dry mustard to 1 tablespoon and also put in a tablespoon of whole grain mustard and think that solved the issue of not tasting mustard. It was not too much at all though admittedly I love mustard.

I was surprised at how I thought it needed salt, thinking the bacon would have been enough but that was easily fixed by finishing with a bit of sea salt.

Altogether good but definitely required a few modifications.

by DRUM4458 on 2011-12-22

Thanks so much for publishing this recipe. Ever since I read the recipe in the Nov 2011 mag, this has become my stand-by appetizer. Me and my friends love it!!! You're right to compare it to the Yorkshire Pudding. The 'pastry' if puffed, but will settle over time. It is somewhat crunchy, but moist inside. The mustard is lost, but sometimes I hit the batter with minced jalapenos to make 'em say wow. Thanks again, something so simple has become one of my favorites, destine to become a family heirloom.

by LOCALCOLORSEAGLASS on 2012-01-05

I committed to making this before I read the reviews and then became concerned with the recipe. I must say I thought it was fabulous!! I took it to a party and everyone loved it as did I; not only did it taste great, it looked great in a very rustic way and it did have that Yorkshire Pudding appeal. Many comments were that there was no mustard taste, and while you didn't" taste" mustard I felt the flavor wonderful - maybe it was not meant to have a mustardy flavor but the mustard enhanced the recipe in some subtle way.
I am keeping this on hand for a favorite and certainly a crowd pleaser - I know I will make it time and time again.
Thanks!

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