Chicago was on my mind today. It was a place I never expected to live, but we did and we had some great times there. So I thought I might cook something that was characteristic of this fine city but I could not get past deep dish pizza. My mind wondered onto some of Chicago’s famed Chefs, and there are many. From Grant Achatz, Rick Bayless to Carrie Nahabedian (who I adore) and I then I thought of Charlie Trotter.
Charlie Trotter used to live on my street and on the odd occasion, when I strolled past his very manicured house, I would see his chefs out on the sidewalk – sweeping. I know it sounds strange (and it is strange) but I guess that is why his house was so well kept – prep in Trotter world was not limited to his kitchen. Anyway, Charlie Trotter is very well renowned and his dining establishment is an experience to say the least (and an excellent one at that).
So tonight I am toasting the city of Chicago with a Charlie Trotter creation – a Caramelized Onion & Bacon Tart. For those of you that think this recipe might produce a type of quiche (like myself) then think again. It is literally as the title describes and aside from a lovely flakey pastry and a little thyme it is ALL onion and bacon. So if you love the combination of those two ingredients (again like myself) then this recipe is something to think about.
Dough
2 cups plain (all purpose) flour
½ teaspoon salt
1 cup cold unsalted butter, chopped
2/3 cup iced water
Place the flour, salt, and butter in a medium bowl. Using a pastry cutter or fork, cut the butter into the flour until it forms pea-sized chunks. Add the water and mix with a fork until the dough just comes together (it should have visible streaks of butter). Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
Filling
3 large yellow onions, julienned
2 tablespoons unsalted butter
Salt and freshly ground black pepper
1 pound bacon, julienned
1 egg yolk
½ cup heavy cream
2 teaspoons fresh thyme leaves
Cook the onions with the butter in a large sauté pan over medium heat, stirring occasionally, for 50 minutes to an hour, or until the onions are golden brown and caramelized. Season with salt and pepper to taste and cool to room temperature.
Cook the bacon in a large sauté pan over medium heat for 10 minutes, or until crisp. Drain on paper towels and cool to room temperature. Combine the bacon with the onions.
Preheat the oven to 375 degrees. Whisk together the egg yolk, cream, and thyme in a small bowl.
Tart
On a floured surface, roll out the dough 1/8 inch thick, and then press into a baking dish that is about 1 ¼ inches deep and about 8 or 9 inches in diameter. Crimp the edges of the dough along the top of the dish. Spoon the onion-bacon mixture on top of the dough, pour in the cream mixture, and top with freshly ground pepper.
Bake for 40 to 45 minutes, or until just firm to the touch and a light golden brown. Cool slightly before cutting and serving.
Notes: This tart is incredibly rich and would best be served with a light salad although would make a lovely side to a more substantial dinner.
Source: Home Cooking with Charlie Trotter
© 2010 – 2011, Michelle. All rights reserved.
Wonderful post. I am a subscriber.