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Bacon and Onion Tart with Creme Fraiche 鲜奶油培根洋葱塔

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Bacon and Onion Tart with Creme Fraiche


Preparation: 

Total time: 45-60 mins Serving: 4 Difficulty:


Ingredients: 

Photo* Name Amount Unit Description
flour
flour
flour
flour 1 cup Wondra (instant) flour
butter
butter
butter
butter 2 tb
water
water
water
water 1 1/2 cup
bacon
bacon
bacon
bacon 4 ounce
yellow onion
yellow onion
yellow onion
yellow onion 2 xxx Yellow Onions, thinly sliced into half-moons
fraiche
fraiche
fraiche
fraiche 1 cup creme fraiche (creme fraiche is heavy cream slightly soured with bacterial culture, but not as sour
chive
chive
chive
chive 1 tb chives, chopped

* Mouse over to enlarge



Description: 

Preheat your oven to 450 degrees Fahrenheit. Whisk together the flour and water to make a simple crepe batter. Step 1: Over medium heat, in a crepe (or non-stick) pan, spread a very thin layer of butter. Drop 1/3 cups of batter into the pan, swirl around until there is a very thin layer of batter evenly distributed. Cook 3-4 minutes until the edges curl up and get brown. Do not flip the crepe; you only want to cook 1 side. Watch as your crepe undercooks or overcooks, and adjust your heat accordingly. Don't worry, it takes a while to get this right, you may have to throw away a couple. Slide the finished crepes cooked-side down onto greased cookie sheets and reserve. Step 2: Toss your bacon in the freezer for 10 minutes to make it easier to cut. When firm, cut into 1/4 inch strips Over a medium heat, render the fat from the bacon until the bacon is medium-crispy and reserve the bacon itself. Step 3: Dump the bacon on some paper towels to drain. Step 4: In the same pan, saute the onions for 3-4 minutes until soft but not browned. Reserve and let cool. Step 5: Mix the cooled onions with the creme fraiche and spread as a thin, even layer onto the crepe. Step 6: Add the reserved bacon on top, and press down to make sure everything is one layer. Bake 15-18 minutes until crispy. Step 7: Crispy: Step 8: To plate your Bacon & Onion Tart with Creme Fraiche, quarter the tart, dab with a little extra creme fraiche and top with minced chives.

Notes: 

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