1 Sheet frozen puff pastry , thawed – this is half of a 17 oz package typically
3 bacon slices – cut into 1/2 inch pieces
1/4 cup dry white wine
2 Large yellow onions cut into 1/4 inch slices – about 1 1/2 lb
1 Tbsp Two River Butter Olive Oil (or one of Two Rivers Herbal Extra Virgin Olive Oils.)
3/4 cup Creme Fraiche – cultured cream
1/2 tsp fine sea salt
1/8 tsp grated nutmeg
1/8 tsp fresh ground pepper
1/2 Tbsp Fresh chopped thyme or dried – for topping tart
Preheat the oven to 375°F with a rack positioned in the top third of the oven.
Cut the bacon slices into 1/2 inch pieces and bake for about 20-30 minutes, until crisp while you prepare the rest of the recipe.
Roll out the thawed puff pastry using a lightly flowered rolling pin to the size of 14×10 rectangle. Transfer the rolled puff pastry to the rimmed baking sheet lined with parchment paper. Fold 1/2 inch of the pastry in on all sides and press the edges with a fork, forming a rim. Chill the crust in the fridge while continuing.
Don’t forget your bacon in the oven! Once it is crisp – remove from oven and allow to drain on paper towels and INCREASE the oven temperature to 400°F.
In a large bowl whisk the white wine and olive oil. Add the sliced onions and toss to coat.
Heat a large cast iron or enameled skillet to medium. Once hot add onions and stir. Allow to caramelize – about 20 minutes – stirring occasionally.
While the onions cook – in a medium bowl mix the Creme Fraiche, sea salt, black pepper, and nutmeg.
Remove the puff pastry sheet from the fridge and spread the creme fraiche mixture evenly to edges of the pressed rim.
Once the onions are golden brown top the creme fraiche with the onion mix and the cooked bacon.
Bake in the preheated 400°F oven in the upper middle third of the oven for 20 – 25 minutes until the edges are golden brown and the topping is bubbling. Remove from oven and allow to cool – sprinkle with fresh chopped thyme. Enjoy!
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