Home > Recipes > Bacon, Browned Onion and Camembert Tart

Bacon, Browned Onion and Camembert Tart

April 1st, 2010

Pastry:
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

Filling:
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.

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  1. April 2nd, 2010 at 11:48 | #1

    This sounds delicious, thank you for posting! I think once I get my own kitchen I will try this recipe.

  2. April 2nd, 2010 at 15:25 | #2

    Kristi,
    The night I read your post about your book I dreamt that I was at your house with a bunch of Chics and a lot of older Italian gentlemen (grampa types!!). It was a very large, impressive mansion type dwelling. Funny how dreams are, but I guess it means I am excited for your book.
    Thought you might find this amusing,
    Happy Easter,
    La

    • April 3rd, 2010 at 06:40 | #3

      La,
      That’s awesome that you had that dream. I always hear about other bloggers who get together at different events across the country and meet each other and think to myself how much fun that would be to hang out with all of you chic women … I’m hoping to get the book out soon. I’m relying on my guru brother to help me a bit with web stuff to sell it, so as soon as he has time …
      Happy Easter to all of you!
      Kristi

  3. April 3rd, 2010 at 15:12 | #4

    Wanted to pop by and wish you a wonderful Easter weekend.

    The recipe looks good, but by the time I take out all the things my hubs won’t eat it would only consist of sugar and bacon.

    • April 3rd, 2010 at 15:43 | #5

      Phyllis,
      Thanks. Hope you have a wonderful Easter weekend, as well.
      Funny about your dh. I am always grateful my husband and I have the same taste in food, makes it easier to cook that way.

  4. April 5th, 2010 at 12:13 | #6

    This sounds delicious- camembert is my absolute favorite cheese!

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