Alsatian Onion Tart

By norsegal8

The classic Alsatian onion tart - a flat, pizzalike galette covered to its very edge with meltingly tender soubise, a mix of onions and bacon - was once typical Sunday fare in Alsace. On their way to church, the locals would drop off their tarts at the village oven to have them baked while they prayed. Those crusts would always be rolled very thin, so that they would bake quickly, but this can be made in any size, and the recipe can be multiplied without care.

Ingredients

• 1 sheet puff pastry
• 2 lb onions, diced
• 1 cup chicken broth
• 2 tbsp cream
• 1/3 cup bacon, gently cooked and chopped (optional)
• salt and pepper, to taste

Details

Servings 8

Preparation

Step 1

Roll out puff pastry until it is 1/8-inch thick and cut into a 10 to 12-inch circle. Place on a parchment lined baking sheet and refrigerate at least 30 minutes, or up to several hours.
In a medium saucepan, combine onions and chicken broth. Cover and bring to a boil. reduce heat and cook until onions are very tender – about 25-30 minutes. Drain onions (reserving the delicious cooking liquid for later use in a soup or something) and let cool.
Preheat oven to 350F.
Toss onions in cream, if using, and a bit of salt and pepper. Add bacon, if using. Spread onions on rolled pastry all the way to the edge. Bake at 350F for 30 minutes, until light gold.
Serve immediately.