Bacon Apple And Onion Tart Recipes

Steps:

• Combine 1 cup flour, 1 cup warm water, and 1 teaspoon yeast in large bowl; stir to blend well. Cover bowl with plastic wrap and let stand until mixture bubbles, about 30 minutes. Stir in salt, then 1 1/4 cups flour. Mix until soft slightly sticky dough forms, adding more flour by tablespoonfuls if very sticky. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
• Preheat oven to 500°F. Lightly flour 2 large baking sheets. Lightly flour hands; punch down dough and divide in half. Roll out each half on lightly floured surface to thin 16x10-inch rectangle. Transfer each rectangle to prepared baking sheet. If dough shrinks, roll or stretch each back to size. Puree crème fraîche, cottage cheese, and sour cream in processor until smooth. Season to taste with salt and pepper. Spread cream mixture over crusts. Sprinkle onions and raw bacon over cream mixture, dividing equally. Bake tarts until edges of crusts are crisp and brown, about 14 minutes. Sprinkle generously with pepper; cut into pieces and serve.
• *Sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm, draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.

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.

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.

Steps:

• Make dough:
• Stir together water, honey, and yeast in bowl of mixer and let stand until creamy, about 5 minutes. Add flour and salt and beat with paddle attachment at medium speed until a dough forms. Attach dough hook and knead dough at medium speed until dough no longer sticks to side of bowl, 10 to 15 minutes. Cover bowl tightly with plastic wrap and let dough rise at warm room temperature until doubled in bulk, about 4 hours. (Dough will be sticky.)
• Make topping:
• Put pizza stone in bottom third of oven and preheat oven to 450°F.
• Sprinkle bacon in a 12-inch skillet and add water. Cook bacon over moderate heat, stirring occasionally, until fat is rendered and bacon is translucent, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then pour 1 tablespoon bacon fat into a 15- by 10- by 1-inch baking pan. Cool fat to warm, then grease pan with your fingers. Discard any remaining bacon fat and reserve skillet.
• With greased fingers, transfer dough to baking pan and stretch into a small rectangle. Continue to stretch until dough is a 10- by 8-inch rectangle, letting it rest about 3 minutes between stretches. (Dough will become more malleable as it rests.)
• Assemble and bake tart:
• Heat butter in reserved skillet over moderate heat until foam subsides, then cook onions with caraway seeds, pepper, and 1/2 teaspoon salt, stirring occasionally, until onions are golden brown, about 20 minutes. Spread onions on a baking sheet and cool completely, 5 to 10 minutes.
• Stir together crème fraîche, thyme, and remaining 1/4 teaspoon salt in a small bowl, then dollop over dough and spread evenly to edges with offset spatula. Sprinkle with bacon and onions.
• Bake tart in pan on stone until edges of crust are golden, 20 to 25 minutes. Cool in pan on a rack until warm, about 10 minutes, before cutting. Serve warm.
• Available from The Baker's Catalogue (800-827-6836).

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.

Steps:

• Cook onions in butter over medium heat 3-5 minutes.
• Add apples and brown sugar.
• Cover and cook 15-20 minutes until apples are tender.