Becoming a fiercely loyal Bears fan is part of the indoctrination process that happens for many growing up in the Chicagoland area. Undoing decades of 'drinking only the Bears kool-aid' might possibly occur after a significant life-changing event. For me it was moving to the east coast five years ago. Switching one's football team allegiance falls somewhere between heresy and insanity. Which end of the continuum one skews closer toward is often determined by your family or circle of friends. However, sometimes they decide you are both a heretic and insane. Especially those who take things like football and team loyalty very seriously. But as there are exceptions to most rules, there is a one-day-only team allegiance change allowed. Superbowl Sunday is the only safe day to root for another team, particularly if your team isn't playing in the game. There doesn't need to be a good reason for which team you choose (although sometimes who you might be rooting for is predictable) and fortunately most won't remember your choice. Although there is an exception to this. If, after also undergoing decades of team rivalry brainwashing, you choose to cheer for that rival team...well, that might be tantamount to committing an unforgivable sin. One some of your friends may never give you absolution from.
Fortunately or unfortunately, neither the Bears (and their most hated rival) nor my east coast favorite team are playing in this year's Superbowl. So the day can be all about the commercials, the half-time show, the beverages, and of course, the food. Hundreds, if not thousands, of recipes for game day appetizers and foods have already begun appear in the blogosphere and in social media. Add these to the repertoire of your go-to favorites and, well, deciding which ones to make or bring to a gathering could be more challenging than deciding which team you would like to see win. And unlike the recent caucus in Iowa, you shouldn't allow your appetizer (or football team preference) to be decided by a coin toss. Rather you should feel really good about your choice. And if good isn't good enough and you want to feel great, then make this Caramelized Onion and Bacon Tart. Crispy bacon and caramelized onions layered on a cross between a Dutch Baby and pizza crust base is pure and simple, wicked deliciousness.
What is not to love about a simple, rustic savory tart made with bacon and caramelized onions?
I made a couple of minor adjustments to the
Onion and Bacon Tart recipe first shared in Saveur (November 2011). I used closer to 7 ounces of bacon (instead of 6 ounces) and added a teaspoon of dijon mustard. Subtle changes that made a difference.
Use a thicker cut bacon for this tart. Sometimes you can find a thick cut bacon already prepackaged. If you can't, many grocery stores now sell slab bacon at the meat counter. I found it easier to cut the bacon into 1/4" to 1/3" lardons (strips) using a scissors instead of a knife. If your bacon is really, really cold, a knife will work just fine. The bacon is fried in a large, heavy skillet until crispy. The cooked bacon is transferred to a plate lined with paper towels and all of the bacon fat is poured into a 9"x11" pan.
Four tablespoons of unsalted butter is added to the same pan you cooked the bacon in (don't wipe out any residual droplets of the bacon fat as it will further deepen the flavor of the caramelized onions). After lightly seasoning the thinly sliced onions with kosher salt and pepper, cook them until lightly caramelized. Cooking time will range from 10-14 minutes. Once they have caramelized, remove the pan from the heat.
The batter is made with three large eggs, whole milk, dry mustard, dijon mustard, black pepper and all-purpose flour. Once the batter is whisked until smooth it needs to rest for 10 minutes. While the batter is resting, the 9"x11" pan with the bacon fat is put in a preheated 425 degree oven. Hint: Put the pan on a larger jelly roll pan in case you have any spillage during the cooking process.
Immediately after the hot pan is removed from the oven, pour on the batter, then scatter the caramelized onions and bacon evenly over the top. Don't worry if you see bacon fat remain at the edges of the pan. It will absorb into the batter during the baking process.
The Caramelized Onion and Bacon Tart bakes for 25-30 minutes or until the crust is golden and has puffed up along the edges. Hint: Rotate baking pan midway through the baking process to ensure an evenly baked tart.
The Caramelized Onion and Bacon Tart is a great appetizer, but served with a salad it would also make for a perfect lunch or light dinner. The look, flavors, and texture of this tart are why it is destined to be declared as a 'winner'. One definitely you should put on the top of your go-to tarts, go-to appetizer, and/or go-to lunch/dinner lists.
If by any chance you have any leftovers (which you probably won't), reheat a slice in the microwave (or toast on a griddle) and top with a poached or over-easy egg.
Recipe
Caramelized Onion and Bacon Tart (inspired by Saveur's Onion and Bacon Tart recipe, November 2011)
Ingredients
6 - 7 ounces thick cut bacon, cut into 1/4 to 1/2 inch matchsticks
4 Tablespoons unsalted butter
2 medium yellow onions, thinly sliced
Kosher salt and black pepper for seasoning onions
1/4 teaspoon black pepper (for batter)
1 1/2 cups all purpose flour
2 teaspoons dry mustard
1 teaspoon dijon mustard (recommend Maille)
1 1/4 cups whole milk
3 large eggs, lightly beaten
Directions
1. Cook bacon strips in a large skillet over medium-high heat, until fat is rendered and bacon is crisp. (approximately 10-12 minutes).
2. Transfer bacon to paper towels to drain and pour bacon fat in a 9"x11" baking dish. Set aside.
3. Add butter to pan. Once melted, add sliced onions, and season with kosher salt and pepper. Cook on medium-low until onions are lightly caramelized (approximately 10-12 minutes). Remove from heat and set aside.
4. Heat oven to 425 degrees (F).
5. In a large bowl, whisk together flour, dry mustard, and 1/4 teaspoon black pepper. Set aside.
6. Mix together eggs, milk and dijon mustard. Add dry ingredients and stir until smooth. Allow batter to rest for 10 minutes.
6. Place baking pan with baking fat in oven for 10 minutes.
7. Remove pan from oven and pour in batter, scatter cooked bacon and caramelized onions over the top. Return to oven and bake until tart is puffed and golden brown. Approximately 25-30 minutes.
8. Remove from oven, transfer tart to a cutting board and serve immediately. Note: Tart is still delicious as it cools to room temperature.
Notes: This tart could also be make in a large cast-iron skillet.
A farm in northern Wisconsin.
