In June, 2009, this recipe was paired with the Copain, 2007 Pinot Noir “Tous Ensemble” ($36), which was sent to members of our Miles’ Pinot Selections sampling program. Click here to find alternative recommendations.
This recipe is easily adapted to create a single large tart which can be cut into individual, pie-shaped servings. But in keeping with our Tapas theme, this recipe calls for a number of individual-sized tarts, making this much easier to serve as an appetizer without utensils. This is a much welcomed small plate to serve when people are meeting at your house for a glass of wine before heading out on the town!
- 1 frozen puff pastry
- 1/4 Pound thick-cut bacon (preferably nitrate-free), cut into 1/4″ strips
- 3 Tbsp butter
- 6 Large onions, very thinly sliced
- White pepper, to taste
- Egg, beaten slightly
Lay out the pastry dough, repairing any tears by pinching. If your kitchen is equipped with individual-sized tart tins, by all means enlist them here! If not, cut the dough into about a dozen 5” rounds. Either way, refrigerate the dough until ready to use.
Heat a large pan over low heat, then add the chopped bacon. Cook for ten minutes, then melt the butter and add the onions, cooking on low for 45 – 60 minutes, stirring frequently. When done, the onions will be golden and beautifully caramelized. Spread onto a cookie sheet and allow to cool.
Preheat oven to 425 degrees. Assemble the tarts by placing the cooled onion/bacon mixture in the center of each circle, leaving an uncovered perimeter of a scant inch or so. Using a sharp knife, score the dough almost all the way through, making a complete circle around the onion mixture – this allows the puff pastry to rise up around the tart’s contents.
Brush the egg wash onto the uncovered perimeter. Place on middle rack of pre-heated oven and bake for ~20-25 minutes or until edges are a dark golden brown. Serve hot.
A French Variation
Though the French are not known for their Tapas tradition, they do have some pretty good culinary chops. I fondly recall a French onion tart that brought warmth and a smile to our group of cyclists on a cold drizzly day. But it incorporated toasted walnuts and blue cheese for added complexity. Just be sure to substitute 2 Tbsp of Blue Cheese for 2 Tbsp of the butter, stirring it in with the walnuts in the final few minutes of cooking your onions.
Dave the Wine Merchant
“It would be nice if the Food and Drug Administration stopped issuing warnings about toxic substances and just gave me the names of one or two things still safe to eat.”
~ Robert Fuoss, food author & wheat farmer.