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zwiebelwhe swiss onion tart

Desciption

a delicious bacon-studded tart.

Tags

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Steps

  1. Crust:
  2. Pulse flour
  3. Baking powder
  4. And salt in a food processor to combine
  5. Add butter and pulse until pea-sized pieces form
  6. Add water
  7. Pulse briefly
  8. Transfer dough to a floured work surface
  9. Form into a disk
  10. Wrap in plastic wrap
  11. Chill for 1 hour
  12. Heat oven to 425f transfer dough to a floured work surface
  13. Roll dough into a 13-inch circle
  14. Transfer to an 11-inch fluted tart pan with a removable bottom
  15. Pressing into bottom and sides
  16. Trim excess dough
  17. Chill for 30 minutes
  18. Prick bottom of dough with a fork
  19. Cover bottom with a sheet of parchment paper
  20. Fill with pie weights or dried beans
  21. Bake until crust is set
  22. About 20 minutes
  23. Remove paper and b eans
  24. Bake until crust is light brown
  25. About 15 minutes
  26. Let cool
  27. Filling:
  28. Cook bacon in a 4-quart saucepan over medium heat until crisp
  29. 7-8 minutes
  30. Using a slotted spoon
  31. Transfer bacon to a plate
  32. Discard bacon fat
  33. Add butter
  34. Add onions and season with salt
  35. Reduce heat to low
  36. Cover
  37. And cook
  38. Stirring occasionally
  39. Until soft
  40. About 10 minutes
  41. Uncover
  42. Cook until lightly browned
  43. 10 minutes
  44. Let cool
  45. Whisk milk
  46. Cream
  47. And eggs in a bowl
  48. Add reserved bacon and onions along with cheese
  49. Season with salt
  50. Pepper
  51. And nutmeg
  52. Pour filling into tart
  53. Place on baking sheet
  54. Place tart in oven and reduce heat to 400f bake until filling is golden brown and set
  55. 45-50 minutes
  56. Transfer tart to a wire rack to let cool completely before slicing and serving

Step 38

Total Time in Minute 165

Ingredients Count 13

cooking zwiebelwhe  swiss onion tart

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Ingredients

Flour

Baking powder

Kosher salt

Unsalted butter

Water

Bacon

White onions

Milk

Heavy cream

Eggs

Gruyere cheese

Fresh ground black pepper

Nutmeg

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