Honey-Roasted Onion Tart

I get so excited every month when the new issue of Bon Appetit magazine arrives, because that means new recipes and ideas! It’s from the Feb. 2011 issue of Bon Appetit that I found the Honey-Roasted Onion Tart recipe. First of all, I LOVE onions. Especially caramelized onions. They get to sweet and soft, with little crispy ends here and there.

The tart was easy to make, but took a little longer than I expected (because I often only barely read through savory recipes—baking is an entire different monster). The ingredients and measurements were spot on- except I didn’t really measure the nutmeg or salt. And oh, since I don’t eat land animals the bacon was omitted. I also paired it with some roasted asparagus tossed in a lemon vinaigrette and a simple spring mix salad dressed in lemon juice, lemon zest, and olive oil.

Jed and I were really happy how this turned out. We kept on going back to the kitchen for just one more little bite. The next day, when we reheated the last little square of the tart, we were both really sad that it was gone.

The recipe (totally stolen from bonappetit.com):

Ingredients

• 1 sheet sheet frozen puff pastry (half of 17.3-ounce package), thawed
• 3 bacon slices, cut crosswise into 1/2-inch pieces
• 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
• 1/8 teaspoon freshly grated nutmeg
• 1 teaspoon fresh thyme leaves

Preparation

• 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.