Monday, September 10, 2012

Monday Meal: Honey-Roasted Onion Tart (via Bon Appetit Magazine)

     It's Monday, so that means it's time for another recipe. An appetizer, as a matter of fact. This one's a bit fancy, and asks for things you may not normally keep in your kitchen. That's fine. Creative substitution is standard operating procedure for a MCK. One item you may not have in your kitchen, or is simply difficult to find is: 

Yeah, I didn't know what this was, either.

     Creme Fraiche is basically a sour cream with butterfat. If you can't find it in your local store, you have a couple of options. Make it yourself. 

  •  Just use regular sour cream and don't tell anyone

     The other thing you may not have on hand is fresh thyme.  If you have dried thyme in the house, just remember that a teaspoon of dried is about the same as a tablespoon of fresh. If you don't have any thyme, maybe you should just order out. (See what I did there? You've been  a wonderful audience, I'll be here all week.) Seriously, you can get away with basil or oregano in place of thyme. Enjoy!



  • 1 sheet sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 3 bacon slices, cut crosswise into 1/2-inch pieces (I used peppered bacon, it was wonderful)
  • 1/4 cup honey
  • 1/4 cup dry white wine
  • 2 large sweet yellow onions (about 1 1/2 pounds), cut into 1/4-inch-thick rounds
  • Nonstick vegetable oil spray
  • 3/4 cup crème fraîche
  • 1/2 teaspoon fine sea salt (regular salt is acceptable)
  • 1/8 teaspoon freshly grated nutmeg
  • 1 teaspoon fresh thyme leaves


  • Position rack in top third of oven and preheat to 375°F. Using lightly floured rolling pin, roll out puff pastry on lightly floured surface to 14x10-inch rectangle. Fold 1/2 inch of pastry edges in toward center on all sides, forming 13x9-inch rectangle. Transfer pastry to large rimmed baking sheet. Press firmly on pastry edges with fork to form rim. Chill crust.
  • Cook bacon in small skillet over medium heat until brown and crisp. Transfer to paper towels to drain. Reserve 1 tablespoon bacon drippings from skillet. Whisk honey, wine, and reserved 1 tablespoon bacon drippings in large bowl. Add onions; toss to coat. Coat another large rimmed baking sheet with nonstick spray. Spread onion mixture in even layer on sheet. Roast 30 minutes. Turn onions over, allowing rings to separate. Roast until onions are caramelized, turning often for even browning, 30 to 45 minutes. Remove from oven; cool onions slightly.
  • Increase oven temperature to 400°F. Mix crème fraîche, sea salt, 1/4 teaspoon black pepper, and nutmeg in small bowl. Using offset spatula, spread crème fraîche over crust to folded edge. Arrange onions atop crème fraîche. Sprinkle with bacon. Bake tart until crust is light golden brown and topping is bubbling, 20 to 25 minutes. Sprinkle with thyme and serve.
Honey-Roasted Onion Tart (via Bon Appetite)

  • Nutritional Information

    One serving contains:
    Calories (kcal) 334.4
    %Calories from Fat 56.9
    Fat (g) 21.1
    Saturated Fat (g) 9.0
    Cholesterol (mg) 36.3
    Carbohydrates (g) 30.3
    Dietary Fiber (g) 1.8
    Total Sugars (g) 15.0
    Net Carbs (g) 28.6
    Protein (g) 5.6
    Sodium (mg) 401.0

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