Vidalia Onion Tart With Bacon Local Honey And Fresh Thyme Recipes

VIDALIA ONION TART

Steps:

• Preheat oven to 375 degrees F (190 degrees C.)
• In a large heavy skillet, saute butter and diced Vidalia onion. Cook until lightly caramelized. Remove from heat and whisk in sour cream. Slowly whisk in evaporated milk. Whisk in dry soup mix until completely incorporated. Whisk in eggs. Mix in the shredded cheese until blended. Spoon mixture into an unbaked pastry. Place pie on a cookie sheet and place into oven.
• Bake in preheated oven 40 to 45 minutes; or until a knife inserted comes out clean. Let stand 10 to 15 minutes.

VIDALIA ONION TART WITH BACON, LOCAL HONEY, AND FRESH THYME

Steps:

• To prepare the pastry, pulse together the flour, butter, and salt in the bowl of a food processor fitted with a plastic blade until the butter is about the size of small peas-about ten pulses. Gradually, drizzle in the ice water while pulsing. The amount needed will depend on the moisture content of the flour. Add just enough water for the dough to form a loose ball. Turn the pastry out onto a lightly floured surface and quickly form the dough into a 1-inch-thick disk. Wrap with plastic wrap and refrigerate for 30 minutes (or up to three days) to rest. Preheat oven to 375 degrees about 20 minutes before you're planning to bake the tart.
• Meanwhile, prepare the filling. Heat a large sauté pan over medium-high heat. Add the bacon in a single layer and cook, turning as needed, until the bacon is crispy and the fat has been rendered. Remove the bacon to drain on paper towels to cool, chopping coarsely once cool enough to handle. Reserve 2 tablespoons of the bacon fat (discarding the rest or using for another purpose) in the pan and reduce the heat to medium. Add the onions, salt, pepper, and thyme. Cook over medium heat until the onions have softened, stirring frequently, about 15 minutes. Do not let the onions brown!
• Add the wine and increase the heat to medium-high. Cook until the wine has cooked down to a glaze, about 3 minutes. Reduce the heat to medium-low and add the honey and reserved chopped bacon. Stir and cook 5 minutes more. Remove the onion mixture from the heat and spoon into a shallow pan; refrigerate to cool. When cooled, drain off any excess pan juices and stir in the egg and cream. Adjust seasonings as needed.
• To assemble, roll the reserved dough to 1/4 inch thickness. Line the pan(s) with the pastry and form even edges. Refrigerate another 10 minutes, then line the pastry with parchment paper and fill with pie weights. Bake 20 to 25 minutes, or until lightly browned. Remove the paper and weights and bake another 15 to 20 minutes to brown the bottom. Allow to cool slightly before filling. Reduce the oven temperature to 350 degrees. Fill the pastry crust with the onion mixture and bake until golden brown and the filling is set, about 35 minutes.

VIDALIA ONION TARTE TATIN

Steps:

• Melt butter in a 10-inch nonstick skillet with an ovenproof handle; sprinkle with sugar, and remove from heat.
• Cut 6 of the onions in half crosswise, and fit them snugly into the pan, cut sides down. (Cut more onions if necessary to cover pan.) Cut leeks into lengths about the same height as the onion halves, and fit them into spaces near center of the pan. Sprinkle with half the thyme leaves; add salt and pepper to taste.
• Slice remaining onions 1/4 inch thick, and arrange over onion halves. Sprinkle with remaining thyme; season with salt and pepper.
• Cook over medium-high heat for 5 minutes. Reduce heat to medium, and continue cooking for another 5 minutes, or until onions are a deep golden brown on the cut side. Shake pan gently from time to time and rotate its position on the burner to ensure even browning.
• Pour stock and vinegar over onions; bring to a simmer, cover, and cook over low heat for 25 minutes, or until onions are very tender. Remove lid, raise heat, and cook until liquid is syrupy and almost completely reduced. Remove from heat; let cool slightly.
• Heat oven to 375 degrees. On a lightly floured surface, roll out pastry 3/8 inch thick to a diameter slightly larger than pan. Wrap dough around rolling pin; unroll over pan. Tuck in excess.
• Place pan in oven, and bake until pastry is golden brown and juices are bubbling, 30 to 35 minutes. Let cool in pan for 10 minutes, then invert onto a serving plate. Serve warm, garnished with fresh thyme.

VIDALIA ONION TART WITH BACON, LOCAL HONEY, AND FRESH THYME RECIPE | EPICURIOUS.COM

Steps:

• To prepare the pastry, pulse together the flour, butter, and salt in the bowl of a food processor fitted with a plastic blade until the butter is about the size of small peas—about ten pulses. Gradually, drizzle in the ice water while pulsing. The amount needed will depend on the moisture content of the flour. Add just enough water for the dough to form a loose ball. Turn the pastry out onto a lightly floured surface and quickly form the dough into a 1-inch-thick disk. Wrap with plastic wrap and refrigerate for 30 minutes (or up to three days) to rest. Preheat oven to 375 degrees about 20 minutes before you're planning to bake the tart.
• Meanwhile, prepare the filling. Heat a large sauté pan over medium-high heat. Add the bacon in a single layer and cook, turning as needed, until the bacon is crispy and the fat has been rendered. Remove the bacon to drain on paper towels to cool, chopping coarsely once cool enough to handle. Reserve 2 tablespoons of the bacon fat (discarding the rest or using for another purpose) in the pan and reduce the heat to medium. Add the onions, salt, pepper, and thyme. Cook over medium heat until the onions have softened, stirring frequently, about 15 minutes. Do not let the onions brown!
• Add the wine and increase the heat to medium-high. Cook until the wine has cooked down to a glaze, about 3 minutes. Reduce the heat to medium-low and add the honey and reserved chopped bacon. Stir and cook 5 minutes more. Remove the onion mixture from the heat and spoon into a shallow pan; refrigerate to cool. When cooled, drain off any excess pan juices and stir in the egg and cream. Adjust seasonings as needed.
• To assemble, roll the reserved dough to 1/4 inch thickness. Line the pan(s) with the pastry and form even edges. Refrigerate another 10 minutes, then line the pastry with parchment paper and fill with pie weights. Bake 20 to 25 minutes, or until lightly browned. Remove the paper and weights and bake another 15 to 20 minutes to brown the bottom. Allow to cool slightly before filling. Reduce the oven temperature to 350 degrees. Fill the pastry crust with the onion mixture and bake until golden brown and the filling is set, about 35 minutes.
• From Southern Farmers Market Cookbook by Holly Herrick. Text © 2009 Holly Herrick; photographs © 2009 Rick McKee. Reprinted with permission of Gibbs Smith.