Alsatian Onion and Bacon Tart

I love the approach Patricia Wells takes toward food - buy locally, buy in-season, and make it healthy and delicious, and this is vividly demonstrated in her new cookbook Salad as a Meal. Salad, in all its forms, is a central focus of the book but Patricia also incorporates recipes for many things that will complement a salad, like this Alsatian Onion and Bacon Tart. We tossed the salad in her Creamy Lemon-Mustard Dressing which delivered on the "mustardy punch" and covered every leaf of lettuce with flavor. The combination of tart and salad made a wonderful late-lunch yesterday, which we enjoyed with a chilled glass of Gewurztraminer.

Alsatian Onion and Bacon Tart
(Makes one 12-inch tart) 

8 ounces large white onions, peeled and cur crosswise into ⅛-inch-thick rounds
4 ounces thinly sliced pancetta or bacon, cut into cubes
½ cup (4 ounces) nonfat Greek-style yogurt or fromage blanc
⅛ teaspoon freshly ground nutmeg
Flour and polenta (I used corn meal), for dusting
1 recipe Quick Whole Wheat Bread tart Dough
Coarse, freshly ground pepper
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1. Place the baking stone on the bottom rack of the oven. Preheat oven to 500℉.
2. Separate the onions into rings. You should have about 4 cups loosely packed onions.
3. Bring 1 quart of water to a simmer in the bottom of a steamer. Place the onions on the steaming rack. Place the rack over simmering water, cover, and steam until the onions are al dente, 5 to 6 minutes. Remove the basket from the steamer o drain the onions. (This can be done 2-3 hours before serving.)
4. In a large, dry skillet, brown the pancetta/bacon over moderate heat until crisp and golden, 3 to 4 minutes. With a slotted spoon, transfer the pancetta/bacon to several layers of paper towels to absorb the fat. Blot the top of the pancetta/bacon with several layers of paper towels to absorb additional fat.
5. In a medium bowl, combine the yogurt, nutmeg, onions, and half of the pancetta. Stir to blend.
6. On a generously floured work surface, roll the dough into a 12-inch round.
7. Sprinkle the wooden pizza peel with polenta/corn meal, and place the round of dough on the peel. Working quickly to keep the dough from sticking, assemble the tart: Spread the yogurt mixture evenly over the dough. Sprinkle with the remaining pancetta/bacon. Season liberally with pepper.
8. Slide the dough off the peel and onto the baking stone. Bake until the dough is crisp and golden and the top is bubbly, about 10 minutes.
9. With a metal pizza peel or large spatula, remove the tart from the baking stine. Sprinkle it generously with pepper. Transfer to a cutting board and cut into 8 wedges. Serve immediately.

Quick Whole Wheat Bread Tart Dough
(Dough for two 12-inch tarts)

¾ cup whole wheat flour
¾ cup bread flour, plus extra if needed and for dusting
1 package (2¼ teaspoons) instant yeast (Rapid Rise)
¾ teaspoon fine sea salt
¼ teaspoon sugar
2 teaspoons extra-virgin olive oil
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In the bowl of a food processor, combine the whole wheat flour, bread flour, yeast, salt, and sugar, and pulse to mix. Combine ½ hot water and the olive oil in a measuring cup. With the motor running, gradually add enough of the hot liquid for the mixture to form a sticky ball. The dough should be soft. If it is too dry, add 1 to 2 tablespoons more hot water. If it is too sticky, add 1 to 2 tablespoons of flour. Process until the dough forms a ball. Transfer to a clean, floured surface and knead by hand for 1 minute. Cover with a cloth and let rest at least 10 minutes before rolling. (The dough will keep, covered and refrigerated, for up to 4 days. Punch down the dough as necessary.)

Creamy Lemon-Mustard Dressing
(Makes 1¼ cups)

Grated zest of 1 lemon, preferably organic
2 tablespoons freshly squeezed lemon juice
½ teaspoon fine sea salt
1 cup light cream
1 tablespoon imported French mustard
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In a jar or cruet with a top, combine the zest, lemon juice, and salt. Cover with lid and shake to dissolve the salt. Add the cream and mustard. Shake to blend. Taste for seasoning. The dressing can be used immediately. (Store dressing in the refrigerator for up to one week. Shake to blend again before using.)

Comments

[Claudia]

Try it Bob. You'll like it!

[Cuzzin Robert]

mmmmmmmmm! perfect !

[Sally]

Will have to try this - sounds wonderful!