• Alsatian Onion Tart

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    • 3 c. flour
    • 1/2 ounce yeast
    • 1/2 tsp sugar
    • 3/4 c. lukewarm water
    • 1/4 c. extra virgin olive oil Salt to taste
    • 2 Tbsp. extra virgin olive oil
    • 10 x white onions
    • 1 Tbsp. cumin seeds Salt to taste Freshly-grnd black pepper to taste
    • 4 lrg Large eggs lightly beaten
    • 1 3/4 c. half-and-half
    • 2 tsp sweet paprika Salt to taste Freshly-grnd white pepper to taste
    • 1/2 lb lean bacon chopped


    1. Pastry: Place flour in large, warmed bowl and make well in the center. Combine yeast, sugar and 1/2 c. of hot water in glass measuring c. and stir to slightly dissolve. Set aside to proof, about 10 min.
    2. Stir remaining 1/4 c. hot water and extra virgin olive oil into yeast mix. Put yeast mix into well in the center of flour and begin drawing flour into the center, blending till all liquid is absorbed. Add in healthy pinch of salt toward end of blending. Turn dough out onto lightly floured work surface and knead till smooth and elastic about 10 min. Lightly oil large bowl and place dough in it. Turn dough to coat it with oil. Cover with plastic wrap and set it aside to rise in a very hot, moist place.
    3. When dough has doubled in size and appears spongy and dimpled, punch it down, cover with a kitchen towel and start to make filling.
    4. Filling: Peel onions, halve lengthwise and thinly slice. Heat large, heavy skillet over medium-low heat and add in extra virgin olive oil. Add in onions and saute/fry covered for 7 to 8 min or possibly till translucent/soft. Stir in cumin seeds, salt and black pepper. Set aside to cold.
    5. To assemble tart: Preheat oven to 375 degrees. Gently turn dough out onto a large floured surface and roll it into a 20- by 15-inch rectangle. Press dough firmly into bottom and sides of lightly oiled 18- by 13-inch baking sheet with 1-inch sides.
    6. In large bowl, beat together Large eggs, half-and-half, paprika, salt and white pepper. Distribute onions proportionately over base of crust. Gently pour in custard mix. Scatter bacon proportionately over top and bake in warm oven for 30 min, or possibly till custard is set in center and bacon is crisp. Cold for at least 10 min, then slice into rectangles to serve as appetizers or possibly into small squares to serve as hors d'oeuvres.
    7. Tart should be served hot. If it has cooled, reheat in oven at 325 degrees for 15 to 20 min. It is traditional to let the bacon cook on top of tart. If you want to cook out some fat, fry it over low heat for a few min till lightly golden but not crisp. Drain on paper towels and proceed as directed.
    8. This recipe yields 12 appetizer servings or possibly 24 hors d'oeuvres.

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