Alsatian Bacon and Onion Tart

As a prelude to our annual choucroute extravaganza, we usually make an Alsatian onion tart. It may seem foolish or counter-intuitive to serve a rich creamy dish before a rich fatty dish, but they really work well together.

Alsatian Bacon and Onion Tart, photo by Francois de Melogue

Pate Brisée, Savory Pie Dough
An all-purpose pie crust for savory pies and quiches.

• 2–1/3 cups all-purpose flour
• 1/2 teaspoon sea salt
• 1/2 teaspoon baking powder
• 1 cup (2 sticks) cold unsalted butter, diced into small pieces
• 1/2 cup water

1. To make the flaky pastry crust, combine the flour, salt, and baking powder in a food processor. Pulse for a few seconds just to combine well. Add the butter and pulse several times until the flour resembles coarse cornmeal. Slowly add the water with the motor running. Stop as soon as you have added the last drop of water. Don’t worry, the dough will not be fully mixed at this point.
2. Turn the dough out onto a lightly floured work surface and mix it by hand until it comes together into a ball. Place in a large zip-top bag and refrigerate for at least 2 hours or overnight.

Alsatian Onion Tart

• 1 pate brisée recipe
• 3 strips of bacon, diced