Recipe courtesy of Maria Helm
Episode: The Big Cheese
Total:
10 hr 45 min
Active:
35 min
Yield:
1 (10-inch) tart
Level:
None

Ingredients

  • 3 large yellow onions, trimmed and peeled
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • Kosher salt and freshly ground black pepper
  • 4 slices thick-cut smoked bacon
  • 1/2 recipe RSV Farmstead Cheddar Crust, recipe follows
  • Creme Fraiche, for garnish
RSV Farmstead Cheddar Crust:
  • 2 1/2 cups all-purpose flour, plus more for dusting
  • 1 1/2 teaspoons salt
  • 10 ounces (2 1/2 sticks) unsalted butter
  • 1 cup finely grated white Cheddar
  • 1 teaspoon white wine vinegar
  • 7 tablespoons ice water

Directions

Slice the onions into very thin wedges. Heat a large 5-quart saucepan over medium-high heat. Add the olive oil and then the onions. Stir and cook until the onions start to exude their juice. Do not brown. Reduce the heat if the onions start to brown.

Add the honey and 1 teaspoon salt. Continue to cook until the liquid is almost gone and the onions are light gold in color, 40 minutes. Season with salt and a few grinds of black pepper. Cool.

Slice the bacon into 1/4-inch pieces. Place the bacon in a large, cold saute pan. Turn the heat to medium and slowly render the fat from the bacon. Remove the bacon from the heat just as it starts to brown. Drain in a strainer over a bowl. Reserve the fat for other uses.

Mix the bacon into the onions. Store in the refrigerator overnight, or up to 4 days.

Preheat the oven to 400 degrees F.

Roll the dough for the crust into a 12-inch circle about 1/8-inch thick. Start from the outer edge and roll the edge of the dough over until it forms a 10-inch circle. Crimp the rolled edges like a pie.

Spread the onion filling evenly over the crust. Bake until the bottom of the crust and the onions are golden, 40 minutes. Serve with creme fraiche.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

For RSV Farmstead Cheddar Crust:

Combine the flour and salt in the bowl of a stand mixer. Add the butter and mix with a paddle (or by hand with a pastry cutter) until it is the size of small peas. Add the cheese. Add the vinegar, and then start adding the ice water gradually, adding only enough water to bring the dough together. Mix until the dough starts to come together. The dough should be moist but it will not be completely uniform and its texture will be slightly crumbly.

Turn the dough out onto a lightly floured surface. Press it together gently to form a flat 1-inch thick patty and wrap it tightly with wax paper or plastic wrap. Let it rest in the refrigerator for at least 30 minutes before rolling to firm up the butter and allow the dough to relax. The dough can be made ahead and frozen for up to 3 months, well wrapped. Thaw in the refrigerator before rolling out.

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