onion tart
Crème Fraiche (make 2 days ahead)
- 1 cup whipping cream
- 2 tbsp buttermilk
Mix together in a glass jar and place in the oven with the light on for a day. Once thickened, place in the fridge for at least 8 hours.
Pastry
- 1/2 cup cold butter cut into small pieces
- 1 1/2 cups all-purpose flour
- Salt
- Water
Other ingredients
- thinly sliced onion
- precooked lardons of bacon
- salt and pepper
In a medium bowl, put the flour. Pinch the bits of butter to break them up but not completely, leaving some small chunky bits or use a pastry cutter. That makes it more fluffy/airy when the butter melts. Add a bit of salt, then enough water to make it bind. Mold into a ball, cover with plastic wrap and put it in the freezer for 30 minutes.
Preheat the oven to 400°F.
Roll out the pastry in a tart pan, prick holes in the shell and freeze it again for 30 minutes.
Take out, fill the bottom with the crème fraiche, pre-cooked bacon and thin slices of onion on top. Add salt & pepper.
Bake at 400°F for 30 minutes. Depending how it looks, you could broil for 1-2 minutes to brown the onions.
Recipe Hints
- You can use your homemade (but unflavoured) yogurt or sour cream instead of Creme Fraiche if you don't have the time or the inclination to make it
- You can skip the tart pan and roughly spread your pastry on a baking sheet. This give it a much more rustic look
