Onion and Bacon Tart by Raymond Blanc
"Onion and bacon tart is so very, very French. A bistro favourite, which also, over the centuries, has been lovingly made in the homes of my region – dairy-rich Franche-Comté. One day you must make it in yours. The good people of Lyon claim this tart to be their own (as it probably is), but it has made its way right across the east of France. Traditionally, the tart is served with a crunchy green salad, and maybe a mustard dressing. A little cheese can always be stirred into the hot mixture in the pan before baking – some grated Comté, perhaps, or crumbly pieces of Saint Agur, the blue cheese from Auvergne. As an accompanying wine, I suggest something from Burgundy, a crisp Chablis or a light Pinot Noir."
French onion tart - SERVES 6
PREP 10 MINS / COOK 45 MINS / COOL 5–10 MINS
- 1 shortcrust pastry case, precooked, about 20cm diameter
For the filling
- 2 large onions
- 150g smoked streaky bacon
- 50g unsalted butter
- 4 pinches of sea salt flakes 2 turns of ground black pepper
- 2 pinches of ground nutmeg
- 10g plain flour
- 100ml whole milk, cold
- 100g crème fraîche
- 3 medium eggs (preferably organic or free-range)
Season with the salt, pepper and nutmeg.
Return the pan to the heat, bring it back to a gentle simmer, stir, and cook for 3–4 minutes.
This delicious tart recipe is from Simply Raymond: Recipes from Home by Raymond Blanc (£25, Headline) is out now www.raymondblanc.com.
Why not try your hand at a tart for a special occasion like The Big Lunch or The Big Jubilee Lunch?
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