Canadian Bacon And Onion Tart Food

CANADIAN BACON AND ONION TART

Steps:

• Preheat the oven to 350 degrees.
• In a large nonstick skillet, combine the onions, scallions, and broth. Bring to a boil, reduce to a simmer, cover and cook until the onions are tender, about 10 minutes. Uncover and cook until the liquid has evaporated and the onions are golden, about 5 minutes longer. Remove from the heat.
• Meanwhile, place the flour in a medium bowl, and gradually whisk in the milk until no lumps remain. Whisk in the whole eggs, egg whites, and cayenne pepper until will combined. Set aside.
• Place 2 phyllo sheets in a 9-inch tart pan with a removable bottom, overlapping the sheets at right angles and tucking in the edges. Lightly spray with nonstick cooking spray and brush with 2 teaspoons of the mustard. Top with 3 phyllo sheets, overlapping the sheets at right angles and tucking in the edges. Lightly spray with nonstick cooking spray and brush with 2 teaspoons mustard. Repeat with the remaining phyllo sheets and 2 teaspoons mustard.
• Sprinkle the onion mixture and canadian bacon on top of the phyllo, pour the milk mixture over the filling, and place the tart on a baking sheet. Sprinkle with cheese on top and bake for 25 minutes, or until the phyllo is lightly golden and the filling is set.

BACON AND ONION TARTS

Steps:

• Cook and stir bacon, onion, dry mustard, and nutmeg in a large skillet over medium-low heat until caramelized, 20 to 30 minutes. Squish the bacon mixture to one side in the pan and set the pan at an angle so the grease drains to the bottom. Discard grease and let bacon mixture cool for 5 to 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cooled bacon mixture, mozzarella, sour cream, and mayonnaise in a large bowl. Mix together until the consistency is thick like a paste.
• Open 1 can of crescent rolls (keep the others in the fridge until you are ready to open them) and separate each triangle. Use a pizza cutter to cut each triangle into 5 strips by cutting it 3 times across diagonally, and then cutting the 2 longer strips in half.
• Take about 1 teaspoon of the filling and wrap a crescent dough strip around it, stretching it if needed. It doesn't matter if the filling is poking out of the bottom. Line them up on a baking tray and squish the tops flat so they stay upright. Repeat with remaining cans of dough and filling.
• Bake in the preheated oven until golden brown, 15 to 20 minutes.

BACON, ONION AND CHEESE TART

Steps:

• Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
• In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
• In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
• Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
• Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
• Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

BACON, ONION AND GRUYERE TART

Steps:

• For crust:.
• Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
• Preheat oven to 400°F Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
• For filling:.
• Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
• Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

ONION, BACON, AND RICOTTA TART

Steps:

• Preheat the oven to 400°F.
• Defrost the puff pastry slightly and unroll it onto a parchment-lined baking sheet. Use a paring knife to score a 1/4-inch border around the edge of the pastry. Make an egg wash by whisking one egg yolk with 1/2 teaspoon water, and brush the egg wash along the border. (You will not need all of the egg wash.) Return the puff pastry to the freezer until you're ready to use it.
• Slice the bacon into 3/8-inch-thick slices. Stack the slices in two piles, then cut the bacon crosswise into 3/8-inch even-sided rectangles or lardons.
• Heat a large sauté pan over high heat for 2 minutes. Add 1 tablespoon olive oil, and allow to heat another minute. Add the bacon, and sauté over medium high heat 4 to 5 minutes, until slightly crisp but still tender. Reduce the heat to low, and toss in the young onions, thyme, and 1/2 teaspoon salt. Stir together a minute or two, until the onions are just wilted. Toss in the onion tops, and remove to a baking sheet or platter to cool.
• Place the ricotta, remaining egg yolk, and remaining tablespoon olive oil in the bowl of a food processor. Purée until smooth, and transfer to a medium bowl. Gently fold in the crème fraîche and season with 1/8 teaspoon salt and a pinch of pepper.
• Spread the ricotta mixture on the puff pastry within the scored border. Lay the Cantal over the ricotta, and arrange the bacon-onion mixture on top.
• Bake the tart 20 to 25 minutes, rotating the baking sheet once, until the cheese is bubbling and the crust is golden brown. Lift up the edge of the tart and peek underneath to make sure the crust is cooked through. (If you underbake the tart, it will be soggy.).
• Toss the herbs in a small bowl with salt, pepper, a drizzle of super-good olive oil, and a squeeze of lemon juice.
• Let the tart cool a few minutes, and serve it on a cutting board at the table. Serve the herb salad in a small, pretty bowl.
• To serve individual portions, cut six wedges from the tart and garnish each one with a little herb salad.

FRENCH ONION AND BACON TART(ATK)

Steps:

• Crust: Preheat the oven to 375º. Put the flour, sugar and salt in the bowl and pulse a few times to mix. Dump in all the butter and pulse about 15 times total. You want to cut the butter up smaller than you would for a flaky pie crust. Add in 2 tablespoons of the ice cold water and turn the machine on for 5-6 seconds. You'll know that you have the right amount of moisture in the dough by removing the lid, reaching in and grabbing a handful, squeeze it together and if it clumps...it's perfect. If it is still crumbly and does not stick together, then put the lid back on, add another ½ to 1 teaspoon of ice water and turn on again for another 5-6 seconds.
• Press dough in tart pan. Try and make it an even layer across the bottom of the pan.
• To avoid shrinkage place it on a plate and put it in the freezer to firm up and rest for at least 30 minutes.
• Cook bacon until crispy. Less 2 tablespoons of drippings in pan and cook onions on low/med heat with thyme & salt, covered 20mins. So not brown, sweat the onions. Pull crust out of the freezer, place it on a cookie sheet, add a sheet of foil on top and press it in gently and then fill with your favorite pie weight (dry beans, rice, actual pie weights, marbles, ball bearings). Place in the oven for 30 minutes while the onions are cooking.
• Beat the eggs and add in the half and half, a grind or two of black pepper and a touch of salt, mix well and set aside. The onions, they should be translucent, soft and very fragrant. Remove them from the heat and cool long enough that they won't cook the eggs. When the crust comes out, remove the pie weights and foil. Remove the thyme sprigs from the onions and mix them into the custard. Pour it all into the tart crust, sprinkle with bacon pieces and put it back in the 375º oven for 25-30 minutes on the middle rack.

CARAMELISED ONION & BACON TART

Steps:

• Put the lardons into a large, cold, non-stick frying pan and turn the heat on low. Cook the lardons very gently, stirring occasionally, until the fat has melted into the pan and they are beginning to brown and crisp. Use a slotted spoon to lift the bacon into a mixing bowl and set aside, but keep all the fat in the pan.
• Add the onions, oil and 2 thyme sprigs. Cook over a low heat for 20-25 mins until the onions are softened and beginning to turn golden. Stir in the sugar and cook over a higher heat for 5 mins more until golden brown. Tip into the bowl with the lardons and set aside to cool.
• When the onions are just about cool, tip the bread mix into another mixing bowl with leaves stripped from 1 thyme sprig, and make up following pack instructions, but don't knead or rise. Scatter the semolina, polenta or flour over a 30 x 40cm shallow tin or baking tray, and roll out the dough to fit it. Season the ricotta with 1 tsp salt and some pepper, and spread over the dough, leaving a small border. Mix the egg and Gruyère into the onion mixture with seasoning, then spread over the ricotta. Scatter with remaining thyme. Open-freeze for 2 hrs, then wrap well in cling film and freeze for up to 3 months. Or heat oven to 200C/ 180C fan/gas 6 to bake straight away.
• Cook for 40 mins until base is crisp and golden, then eat warm or cool, sliced into pieces with a green salad. To bake from frozen, heat oven to 160C/140C fan/gas 3 and bake for 30 mins, then increase temp to 200C/180C fan/gas 6 for 15-20 mins.

CARAMELIZED ONION AND CANADIAN BACON STRATA

Steps:

• Melt butter in a large nonstick skillet over medium-high heat.
• Add onion, and sauté 4 minutes.
• Reduce heat; cook 10 minutes or until golden brown, stirring occasionally.
• Add bell pepper; cook for 1 minute.
• Remove from heat; stir in bacon.
• Arrange 3 cups bread in an 11x7-inch baking dish coated with cooking spray; top with half of onion mixture.
• Repeat layer with remaining bread and onion mixture.
• Combine milk and next 5 ingredients (milk through eggs) in a medium bowl; stir well with a whisk.
• Pour egg mixture over bread mixture, and top with the cheese.
• Cover and refrigerate at least 8 hours or overnight.
• Preheat oven to 375°F­.
• Let the casserole stand 30 minutes at room temperature.
• Uncover and bake at 375°F­ for 40 minutes or until golden brown.
• Let stand 5 minutes before serving.

TARTE A L'OIGNON (FRENCH ONION PIE)

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels.
• Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes.
• Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg.
• Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)

Steps:

• Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
• Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
• Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
• Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
• Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.