Bacon & Onion Cornmeal Tart

086_bacon onoion cornmeal tart_thumb[2]
Bacon & Onion Filling Ingredients
2 ounces country slab bacon (substitute Danish slab bacon if necessary), finely diced
1 1/2 medium onions, peeled, cored and very-thinly sliced
1 large egg
1/2 cup sour cream
1/4 tsp. caraway seeds
Cornmeal Crust Ingredients
1 cup all-purpose flour
1 cup organic yellow cornmeal
1 1/2 tsp. baking powder
1 tsp. salt
1/4 cup vegetable or olive oil
1/2 cup ice water (use only as much as needed to form soft, pliant dough)

Makes one 8-inch tart

Instructions
Make crust: Sift the flour, cornmeal, baking powder and salt together twice. Place in a deep bowl and make a valley in the centre. Pour in oil. Using a fork, stir the oil into the dry ingredients to form a smooth, even crumb. Add the ice water 2 tbsp. at a time, stirring to incorporate until a pliable dough forms. Turn dough out onto a cornmeal-dusted work surface. Form the dough into a ball and flatten, shaping the dough into 9-inch circle. Roll & pinch the outer edge up to form a rim–you’ll want to end up with an 8-inch circle with a 1-inch-tall rim. Crimp the rim decoratively, if you like. Lightly grease an 8-inch griddle, or, small pizza tin.  Slide the crust on to the tin. Set aside.

Make filling: In a heavy skillet, fry bacon until fat is rendered and bacon browns and crisps on edges. Scoop bacon out of pan. Set aside. Add thinly-sliced onions to the pan and sweat/sauté over medium heat until the onion begins to brown–about 3 or 4 minutes. Remove the onion and spread evenly over the cornmeal crust. Scatter some of the bacon over the onion.

Preheat oven to 425. In a deep bowl, beat the egg until lemon-collared and frothy; stir sour cream into the beaten egg. Pour over the onion and bacon and smooth to evenly cover the crust. Sprinkle remaining bacon over all. Scatter with caraway seed.Place griddle with tart on it in preheated 425 oven for 20 minutes. Remove griddle with finished tart from oven and cool on a rack. Slice tart into 8 pieces and serve.

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