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.
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Credit: Todd Coleman
INGREDIENTS
6 oz. slab bacon, cut into ¼″ matchsticks4 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.
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.
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.
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!
I made it exactly like the recipe stated, except I used a cast iron skillet, so it was round.
It slid out of the pan beautifully, and I cut it into wedges. Everyone went crazy for it!
It was like a big popover, I can't wait to make it again.
DELICIOUS!
Last night for a finger food dinner with friends, I sprinkled 2 tablespoons of fresh marjoram leaves and drizzled about a tablespoon of whole grain mustard on top with the onion and bacon before baking. Of the dozen or so dinner foods to pick from, this tart was the first to go.
The sweet marjoram and hint of tangy mustard really made the dish shine.
Used 1 med-large red onion instead of 2 yellow onions, mostly because that's all I had on hand. It yielded plenty of onions to cover the tarte. Also gave it a good sweet flavor to balance with the bacon.
Used about 2.5 tblsp salted butter (instead of 4 tbsp unsalted) when sauteeing the onions. Was perfect amount.
Upped the mustard powder to 1 tbsp and added tsp or so of dijon. It's one of those flavors that is mild and different, but can't quite distinguish what it is.
Used bacon drippings to only coat the bottom of pan. All of drippings would have been too much, I think.
As is - even cold - it was tasty! Used it as an open face sandwich bread too with gorgonzola, avocado, and slice of black forest ham - lovely! Could see just sprinkling with bleu or gorg and maybe some walnuts, or under a bed of scrambled eggs... endless options. Delish!
This recipe paired nicely with rotisserie chicken, grilled asparagus, and a Pinot Noir. I found that because the bread had enough rustic flavor it complimented the wine nicely.