1 1/4 cups all-purpose flour
1 stick unsalted butter, very cold and cut into pieces
1/2 tsp salt
1/2 tsp sugar
3-4 Tbsp. nonfat milk or very cold water
3 Tbsp. olive oil
4 Spanish onions, cut into 1/2 inch strips
4 strips bacon, cut into 1/2 inch pieces
2 tsp chopped fresh rosemary
1 tsp kosher salt
1/2 tsp freshly ground pepper
8 oz Camembert cheese, cut into 1/4 inch strips
1. Combine flour, butter, salt and sugar in a food processor; pulse 6 to 8 times until mixture resembles coarse meal (I used kitchen aid mixer). Add milk 1 tablespoon at a time and pulse just until mixture forms a ball. Remove dough and shape into a 5-inch disk: wrap in plastic wrap and refrigerate at least 1 hour.
2. Meanwhile, prepare filling. In 2 large saute pans (or in batches) divide oil and onions and cook slowly over medium low heat until golden brown, 20 to 30 minutes. Add bacon and cook until lightly brown, about 5 minutes. Stir in rosemary, salt and pepper. Remove from heat and cool in pan.
3. Preheat oven to 375 degrees. Unwrap dough and let sit on floured parchment paper until just pliable, 10 to 15 minutes. Roll dough with a floured rolling pin only in forward and backward motions; rotate dough a quarter turn with every roll, making sure dough is not sticking until it is 1/4 to 1/8 inch thick and 11 inches in diameter.
* I don’t have a rolling pin. I wash a wine bottle with soap and water, dry it, flour it and use that.
4. Place half of Camembert cheese in center of dough in a pattern resembling spokes of a wheel. Top with cooled onion mixture, leaving a 1 1/2 inch border. Place remaining cheese strips on onions in the same pattern and carefully fold up edges of crust, pleating slightly. Slide tart with parchment onto a large rimless baking sheet; place on the center of the rack of the oven. Bake until crust is golden, 25 to 30 minutes. If onions are browning too much, cover them with foil, but not crust. Remove tart from oven; cool at least 20 minutes before moving off baking sheet or serving.