Onion Tart

As I pondered the upcoming weekends filled with the American pastime of eating and watching football (and the EPL, go Man U!), I reviewed some of my favorites. While considering some of my recipes, they needed to hit a few basic criteria: must be handheld, be easy to make, require as little time away from the big screen as possible, be indulgent tasting but inexpensive, and above all else, a crowd pleaser. Enter the Onion Tart (thank you and I miss you, Mom!)

This is a recipe that, like most, started with a great woman, my Mom. She shared this with us many moons ago during a holiday visit, and it struck a chord with all attending. It should speak volumes that this dish can be placed on a turkey-laden holiday table and stand up to all its competition. My wife then got a hold of it, determined to make it a family affair, and this is what she finished with. Crunchy, savory, slightly sweet, aggressively seasoned, this hits all the benchmarks (as does my wife). Wherever you are, whomever you are with, enjoy the football season!

A few after-the-fire critiques: Créme Fraîche is a must here and can now be found readily available in most major grocery stores. It’s the subtle sour notes that make it so popular in both savory and sweet dishes, but it is its fat content that makes it a star. Adding this to anything from soups and sauces will offer the creaminess one seeks but without it breaking or curdling. We regularly stock this in our fridge, a great find.

Fuel

1 Bag of Pre-Made Pizza Dough

2 Sweet Onions, sliced

2 Cups Portabella Mushrooms, sliced

8 ounces of crème fraîche

4-5 Slices of Bacon

1 Sprig of Rosemary, chopped

4 Tbsp. Olive Oil (AKA- OO)

1 Tbsp. Dried Parsley

2 tsp. Garlic Powder

Pepper and Salt to taste

Tools

Baking sheet (quarter or smaller)

Sauté Pan, large

Various Bowls

Plastic Wrap

Paper Towels

Tactics

Place 2 Tbsp. OO and the dough in a bowl, ensuring the dough is covered in the oil, then cover with plastic wrap. Let it proof while preparing the remaining ingredients.

Preheat the oven to 350°F. Place the baking sheet topped with the bacon in the middle rack of the oven and cook until par-cooked, think slightly firm but not crispy (check often, please). Place onto paper towels to drain, then chop into bite-sized pieces; reserve. Wipe out all but a Tbsp. of bacon grease and reserve the baking sheet.

In a sauté pan, place the reserved Tbsp. of bacon grease over medium heat. Add the chopped onions, the dried parsley, garlic powder, Tbsp. of water, and an aggressive pinch of salt and cook until slightly browned, 12-15 minutes. Remove from heat and reserve. Increase heat to medium-high and add remaining OO, mushrooms, and a pinch of salt and cook until slightly browned, 8-10 minutes. Remove from heat and reserve.

Increase oven temperature to 350°F. Gently stretch the dough on top of the baking sheet, ensuring to reach all the corners while attempting to achieve a level thickness throughout. Lather the crème fraîche on top and then evenly place the bacon, onions, mushrooms, rosemary, and sprinkle with pepper and salt. Place in the middle rack and cook until bubbly and browned, 16-20 minutes. Cool for 5 minutes, slice, and then serve; indulge!