Tart Dough
- 1/2 cup (1 stick) butter
- 1 1/2 cups flour
- Pinch of salt
- 1 egg, lightly beaten
- 1/4 cup sour cream
- Extra flour (for rolling)
- 10-inch French tart pan with removable base
Filling
- 4 strips bacon
- 1 Tbs butter
- 2 large onions, chopped
- salt and pepper
- 4 Tbs chopped fresh thyme
Directions for Dough
- Cut up the butter
- In a food processor fitted with a steel blade, work the flour and salt in an on-off motion just to sift it.
- In a bowl, beat together the egg and sour cream.
- Add the butter to the flour and work the mixture again in on-off motions until it forms crumbs. Add the egg and sour cream mixture and pulse the motor again just until the dough forms large dumps but does not come together to form a ball.
- Turn the dough out onto a lightly floured counter and shape it into a flat, round cake. Wrap the dough in foil and refrigerate it for 20 minutes.
- On a lightly floured counter, roll the dough into a 12-inch round. Lift it up onto the rolling pin and ease it into the tart pan. Turn the top edge of the dough onto itself like a hem.
- Prick the bottom a dozen times and set the tart on a baking sheet. Refrigerate.
Directions for Filling
- In a large skillet, render the bacon until it is golden brown. Remove it from the pan and transfer it to a double thickness of paper towels. When it is cool, crumble the bacon.
- Discard the fat from the skillet and wipe the skillet clean.
- In the skillet, melt the butter and add the onions, salt, and pepper. Cook over medium heat for 15 minutes or until the onions begin to brown at the edges.
- Stir the bacon and thyme into the onion mixture. Set them aside to cool.
- Set the oven at 400° F.
- Turn the onion mixture into the tart pan. Transfer to the oven.
- Bake the tart for 35 minutes or until the pastry is cooked and golden. Let the tart sit for 10 minutes, then set it on a bowl so the tart rim falls off. Use a large metal spatula to slide the tart onto a platter or board. Cut into wedges and serve at once.
Serves 4