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Onion tart, bistro scent

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The garden gives onions. Lots of onions. AND Mimi Thorisson it helps me find a way to unleash the exuberance of nature with a tart with a special flavour.
After combining the balsamic vinegar with the strawberries in the galette that my friends liked so much, so I'm combining it with something more traditional but unconventional. A filling of onions, bacon and honey that reminds me so much of tarte salad that you see in French bistros. Could it be nostalgia?! In fact, the summer holidays are approaching and France could be a summer destination again but the idea of ​​being in the sun and above all in the blue water of the Mediterranean fascinates me much more… but the holidays are still a bit far away, it's better to concentrate about the present 🙂

Let's go back to the tart, the shell of the savory tart is made with broken of Roux, the one with the egg in short. A neutral pastry that I love and that I replaced the puff pastry proposed by Mimi in her book. For the rest, no variations, the filling was really inviting just by reading the list of ingredients and with that “something special” that makes a simple recipe an opportunity to be proposed here on the blog too. And I highly recommend this one, read the ingredients and tell me if they don't make your mouth water!

Sardine plate – Bertozzi printing house

Onion tart

For the base:
240 g of spelled flour
1/2 teaspoon salt
125 g of butter
1 large egg
3 tablespoons of cold water

For the stuffing:
4 tablespoons of extra virgin olive oil
1 knob of butter
100 g of bacon cut into strips
450 g of onion excluding waste
1 tablespoon acacia honey
1 tablespoon balsamic vinegar
fresh thyme
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pepe

Prepare the shortcrust pastry by mixing the sifted flour and salt in a bowl. Add the diced butter and work it with your fingers until it becomes lumpy. Add the egg and cold water and mix until the dough is smooth and forms a ball. Let it rest in the refrigerator for at least an hour.

For the filling: heat the oil together with the butter, add the bacon and leave to brown over medium high heat. Slice the onions and add them to the rest. Salt and pepper the mixture and lower the heat. Cook for 15 minutes, stirring often. Add the thyme, honey and balsamic vinegar, continue cooking for a few minutes then turn off and leave to cool completely.

Take the dough and line a 10×24 cm rectangular mold (you will have a little dough left over, you can freeze it to make 2 tartlets or use a 24 cm round mould). Proceed with cooking in white at 180°C for 10 minutes and then stuff the shell with all the onion mixture and bake again for about 30 minutes. Remove from the oven and serve while still hot or warm.

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