Alsatian Onion & Bacon Tartlets | Lynmar Estate
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Alsatian Onion & Bacon Tartlets

 

Alsatian Onion & Bacon Tartlets

Serves: 12

Recipe by Lynmar Estate Chef David Frakes

 

Crust:

  • 2 ½ Cup Flour
  • 2 Tbsp Sugar
  • 1 tsp Salt
  • 1 Cup Butter (chilled and cut into pieces)
  • 6 Tbsp Ice Water

 

Filling:

  • 8oz Bacon (cut crosswise into ¼-in strips)
  • 1 ½ lb Onions (chopped)
  • 3 Tbsp Butter
  • 3Tbsp + 2 tsp Flour
  • 1 ½ Cup Milk
  • 3 ea Egg Yolks
  • ½ tsp Salt
  • ½ tsp Black Pepper
  • 1/8 tsp Nutmeg (ground)

 

For Crust:

  •    Blend flour, sugar, and salt in processor.
  •    Add butter and pulse until the mixture resembles coarse meal.
  •    Add 6 T water and process into moist clumps, adding more water if too dry.
  •    Gather dough into a ball, wrap it in plastic, and chill for 1 hour.
  •    Preheat oven to 400.
  •    Roll the dough out and cut it into 12 6-inch rounds.
  •    Transfer each round to a 4-inch tartlet pan with a removable bottom.
  •    Press dough onto the bottom and up the sides of the pan.
  •    Pierce the bottom with a fork and chill for 10 minutes.

 

For Filling:

  •    Sauté bacon in a large pot over medium heat until brown; discard all but 3 T drippings from pan.
  •    Add onions to bacon and sauté until tender, about 8 minutes; cool.
  •    Melt butter over medium heat; add flour and stir for 2 minutes; gradually whisk in milk.
  •    Increase heat to medium-high and boil for 1 minute, whisking constantly; remove from heat.
  •    Whisk yolks in a bowl and slowly whisk in hot sauce.
  •    Mix in onion mixture, salt, pepper and nutmeg.
  •    Preheat oven to 400.
  •    Place tartlets on a baking sheet and bake until golden brown, pressing the bottom and sides with the back of the fork if crust bubbles, about 18 minutes.
  •    Reduce oven temperature to 350.
  •    Spoon filling into tartlet and bake until brown, about 20 minutes.

 

Suggested Wine Pairing: La Sereinité Chardonnay