Cream Cheese Onion Bacon Tart France Does Pizza Recipes

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ONION, CHEESE, AND BACON TART



Onion, Cheese, and Bacon Tart image

Categories     Milk/Cream     Food Processor     Egg     Onion     Bake     Lunch     Bacon     Fall     Swiss Cheese     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 17

Crust
1 cup unbleached all purpose flour
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
Filling
3 thick-cut bacon slices, chopped
1 large onion, thinly sliced
Pinch of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
Generous pinch of ground nutmeg
1/2 cup (packed) coarsely grated Gruyère cheese

Steps:

  • For crust:
  • Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
  • Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
  • For filling:
  • Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
  • Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

CREAM CHEESE, ONION & BACON TART (FRANCE DOES PIZZA!)



Cream Cheese, Onion & Bacon Tart (France Does Pizza!) image

The French may call this a tart, but I call it a spec pizza done in the French tradition. Per the intro, "In Alsace, this tart was traditionally cooked in the baker's oven, so it's important to have an oven that heats to a high temp for rapid, effective cooking." A Riesling or Gewurztraminer was suggested as a wine choice to accompany this dish. As this is my final offering from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin, I say a fond *Au Revoir* to his spec recipes. *Enjoy* !

Provided by twissis

Categories     Lunch/Snacks

Time 32m

Yield 8 serving(s)

Number Of Ingredients 9

250 g bread dough
1 kg cream cheese (may use ricotta)
3 1/8 cups creme fraiche
1 tablespoon flour
1 pinch salt
1 tablespoon vegetable oil
300 g bacon (diced)
4 onions (med-size, chopped)
fresh ground black pepper

Steps:

  • Preheat oven to 475F (220C). Roll out dough as thinly as possible & use it to line a lrg oblong cookie sheet (16 x 12 in).
  • Prick the dough base w/the tines of a fork to within 1/2-in of the edges & bake blind for 10 minutes. Allow to cool for at least 10 minutes. DO NOT turn off the oven.
  • Combine cream cheese (or ricotta if using) w/the creme fraiche, flour, salt & oil to form a thick paste & spread it over the dough.
  • Crisp bacon in a lrg frying pan, remove w/a slotted spoon & set aside, reserving 2 tbsp of bacon fat & discarding any excess. Peel & chop onions & brown them in the reserved bacon fat.
  • Scatter bacon & onions over the cheese topping. Season w/pepper to taste pref. Return to the oven, cook for 2 min & serve immediately.
  • NOTE: Feel free to use a pizza pan if you have 1 equivalent in size (192 sq in).

Nutrition Facts : Calories 961.3, Fat 95.9, SaturatedFat 51.4, Cholesterol 290.6, Sodium 771.3, Carbohydrate 13.8, Fiber 1, Sugar 6.5, Protein 14.4

FRENCH ONION AND BACON TART(ATK)



French Onion and Bacon Tart(ATK) image

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. Leftovers should be wrapped in plastic wrap and refrigerated. Reheat on a baking sheet in a 325-degree oven for 10 to 15 minutes.

Provided by Coppercloud

Categories     Breakfast

Time 1h20m

Yield 1 tart, 6-8 serving(s)

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
8 tablespoons unsalted butter, cold and cubed
2 tablespoons ice water
4 -6 slices bacon, cooked crispy and crumbled into bit size pieces
6 cups onions, 1/4-1/2-inch slices
1 sprig thyme
2 eggs
1/2 cup half-and-half cream
salt and pepper

Steps:

  • Crust: Preheat the oven to 375º. Put the flour, sugar and salt in the bowl and pulse a few times to mix. Dump in all the butter and pulse about 15 times total. You want to cut the butter up smaller than you would for a flaky pie crust. Add in 2 tablespoons of the ice cold water and turn the machine on for 5-6 seconds. You'll know that you have the right amount of moisture in the dough by removing the lid, reaching in and grabbing a handful, squeeze it together and if it clumps...it's perfect. If it is still crumbly and does not stick together, then put the lid back on, add another ½ to 1 teaspoon of ice water and turn on again for another 5-6 seconds.
  • Press dough in tart pan. Try and make it an even layer across the bottom of the pan.
  • To avoid shrinkage place it on a plate and put it in the freezer to firm up and rest for at least 30 minutes.
  • Cook bacon until crispy. Less 2 tablespoons of drippings in pan and cook onions on low/med heat with thyme & salt, covered 20mins. So not brown, sweat the onions. Pull crust out of the freezer, place it on a cookie sheet, add a sheet of foil on top and press it in gently and then fill with your favorite pie weight (dry beans, rice, actual pie weights, marbles, ball bearings). Place in the oven for 30 minutes while the onions are cooking.
  • Beat the eggs and add in the half and half, a grind or two of black pepper and a touch of salt, mix well and set aside. The onions, they should be translucent, soft and very fragrant. Remove them from the heat and cool long enough that they won't cook the eggs. When the crust comes out, remove the pie weights and foil. Remove the thyme sprigs from the onions and mix them into the custard. Pour it all into the tart crust, sprinkle with bacon pieces and put it back in the 375º oven for 25-30 minutes on the middle rack.

Nutrition Facts : Calories 377.1, Fat 22.1, SaturatedFat 12.6, Cholesterol 113.8, Sodium 279.3, Carbohydrate 38, Fiber 3.4, Sugar 9.1, Protein 7.9

ONION, BACON AND CREAM PIZZA



Onion, Bacon and Cream Pizza image

Provided by Susan Herrmann Loomis

Categories     Milk/Cream     Dairy     Onion     Pork     Appetizer     Bake     Bacon     Spring     Birthday     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 first-course servings

Number Of Ingredients 10

For the dough:
1 cup lukewarm water
1 teaspoon bread yeast
2 to 2-1/2 cups flour
1/2 teaspoon sea salt
For the topping:
12 ounces white onions, peeled and sliced paper thin
1/2 cup crème fraîche
6 ounces slab bacon, rind removed, cut in matchsticks
Freshly ground black pepper

Steps:

  • 1. To make the dough, pour the water into a large bowl or the bowl of an electric mixer. Mix in the yeast and 1 cup of the flour, mix, then let sit at room temperature until the mixture begins to bubble, about 30 minutes. Add the salt, stir, then add an additional cup of flour. The dough should be quite soft. Cover and let sit at room temperature until the dough has doubled in bulk, about 1-1/2 hours.
  • 2. Preheat the oven to 450 degrees F.
  • 3. Divide the dough in half. Heavily flour a work surface, and roll out the dough to a 15 x 11-inch rectangle (the dough should be paper-thin except at the edges, where it will be slightly thicker.) Carefully transfer the dough to a well-floured baking sheet.
  • 4. Mix the onions and the cream together in a medium-sized bowl and spread half on the dough. Sprinkle half the bacon evenly over the onions and cream. Repeat with the remaining dough, onions, cream, and bacon.
  • 5. Bake the pizzas in the center of the preheated oven until the crust is golden and the onions soften and begin to turn golden, about 20 to 25 minutes. If you can't fit both pizzas on the center rack of the oven, switch them halfway through baking.
  • 6. Remove the pizzas from the oven and slip them onto a work surface. Season with freshly ground black pepper, then cut into serving pieces.

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