Bacon & Onion Tart with Creme Fraiche
Sep 20, 2007 by TheLizard | 0 Comments| Share it:
- 4 Ounces Bacon
- 1 cup Wondra (instant) flour
- 1.5 cups Water
- 2 TB Butter
- 2 Yellow Onions thinly sliced into half-moons
- 1/3 cups creme fraiche (creme fraiche is heavy cream slightly soured with bacterial culture, but not as sour or as thick as sour cream.)
- 1 TB chives chopped
Preheat your oven to 450 degrees Fahrenheit. Whisk together the flour and water to make a simple crepe batter. Over medium heat, in a crepe (or non-stick) pan, spread a very thin layer of butter. Drop 1/3 cups of batter into the pan, swirl around until there is a very thin layer of batter evenly distributed. Cook 3-4 minutes until the edges curl up and get brown. Do not flip the crepe; you only want to cook 1 side. Watch as your crepe under-cooks or overcooks, and adjust your heat accordingly. Don't worry, it takes a while to get this right, you may have to throw away a couple. Slide the finished crepes cooked-side down onto greased cookie sheets and reserve.
Toss your bacon in the freezer for 10 minutes to make it easier to cut. When firm, cut into 1/4 inch strips Over a medium heat, render the fat from the bacon until the bacon is medium-crispy and reserve the bacon itself.
Dump the bacon on some paper towels to drain.
In the same pan, saute the onions for 3-4 minutes until soft but not browned. Reserve and let cool.
Mix the cooled onions with the creme fraiche and spread as a thin, even layer onto the crepe.
Add the reserved bacon on top, and press down to make sure everything is one layer. Bake 15-18 minutes until crispy.
To plate your Bacon & Onion Tart with Creme Fraiche, quarter the tart, dab with a little extra creme fraiche and top with minced chives.
Now that you have learned how to make bacon & onion tart with creme fraiche, please be sure to view these other pork recipes and these tart recipes. Also, you will love these French recipes.
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