Bacon-and-Onion Tart
Andrew Zimmern’s Kitchen AdventuresIt’s really cold this week in Minnesota, and unless you live in Florida I am guessing it’s cold for you, too. Heck, it’s cold even in Florida, from what I hear. Does this make me want to eat more salt and fat? Yes, it does. Whenever we hardy Minnesota types hear of our Floridian brothers and sisters freezing their tostones off, we get very concerned. My advice? Start cooking this tart and change your destiny. About 15 years ago, I was asked by a subscription recipe company to create 20 pie recipes, and to this day they are some of my best. Tested and re-tested, refined and polished, they are faultless and balanced, and now that pie has become the food equivalent of Christina Hendricks, it’s time to start rolling them out. This is one of my favorites. It’s a bacon and onion filling bound with soft, ripened goat cheese and a ballsy Gruyère, poured fairly shallowly into a delicate pâte brisée. Pay attention while you make the tart crust; it’s one you can adapt for a thousand fillings. Add some sugar to the dough and prebake with pie weights, and you will be able to fill it all spring with lime curd and berries. But I digress. Stay warm, Florida—Minnesota feels your pain. This tart will make the spring all the sweeter.—Andrew Zimmern Savory Tart Recipes Favorite Pie and Tart Recipes
