I am so glad to be back and baking again!…I think my tasters are glad that I am back too!! What a wild couple of months…started with moving my youngest into college and then a whirlwind of traveling….first to the New England states and then a trip to Miami Beach.
All fun, and all good…but I am glad to get back to baking! Such exciting news too…we are adding a new cookbook to use as we finish the Baking with Julia. This one is called Baking Chez Moi, also by Dorie Greenspan…thus the baking group “Tuesdays with Dorie”. I am SO excited to start this new cookbook…totally up my alley…lots of chocolate and lots of apples!! Yay!
This Alsatian Onion Tart was a good one to get back into the swing of things again…very easy and quite tasty! There were three basic steps:
Prepare the Pastry:
The recipe suggested using a lid to make the round tart. Very easy…then I used the scrap to make a rectangle piece as well.
Diced onion simmered in chicken broth…cooled and then add heavy cream and pepper
Oh my gosh these onions made me cry! Super strong today!
Assemble and Bake:
Pierce the dough liberally, then layer the onion and bacon
I wasn’t sure how this was going to taste but it smelled great cooking. I tried a piece and it was really good! I would say this would be a great addition to a brunch…it would go really well with eggs! I sent out my text that the tart was ready and since it had been awhile, everyone was excited to try something new.
I love getting the reviews:
“Thumbs up!!! We really like it! Rilee ate a piece on the way back from your house. We just had ours!! Thank you”
“Just a note to let you know I had my bacon/onion tart for dinner! It’s GREAT!! Really good!”
This is one of those recipes that I would totally make again if I had the need. It was very good! It’s a keeper.