Wednesday, December 2, 2009

Onion tart

And yet another use for puff pastry.

1 sheet puff pastry
4 very large onions, diced
1 cup chicken broth
3 tablespoons (maybe a little more) heavy cream
¼ lb bacon, diced

Put a dinner plate over the slightly thawed puff pastry, and cut around it to form a circle. Place on a baking sheet and prick all over with a fork. Put onions and broth in pan, cook over low until the onions are very soft, about 30 minutes. Drain and let cool. When cooled, add heavy cream and salt and pepper. Cook bacon for just 2 minutes (the bacon will not be done). Remove and drain. Pile onions on top of pastry, scatter bacon pieces over, pushing them down into the onions. Bake at 350 for 30 minutes, serve immediately.

This is a great winter side dish, and doesn't taste onion-y at all. Roasted garlic tastes completely different from fresh garlic--very mellow and almost sweet. This is the same sort of difference--this tastes mellow and almost sweet, with a nice hint of bacon, not like raw onion at all.

Cost: $2.50 for a sheet of puff pastry, maybe 50 cents for the onion, let's say $1 for the bacon. I make my own broth, so that costs nothing. $4 for a great side dish for 6 to 8.

1 comment:

  1. This has nothing to do with onion tart, but I have a bunch of mashed potatoes left over and I don't know what to do with them. I really can't eat another helping of mashed potatoes. Any suggestions?