Bacon Fontina Tart with Fresh Thyme
Yield: 8 servings | Total Time: 1 1/2 hours
Dough:
1 cup flour
1/2 tsp. salt
6 Tbsp. cold unsalted butter, cut into 1/2 inch cubes
1/4 cup grated parmesan
3-4 Tbsp. ice cold water
Filling:
4 ounces bacon
2 Tbsp. unsalted butter
1 medium onion, peeled and finely chopped
2 medium carrots, peeled and finely chopped
4 large cloves garlic, minced
2/3 cup whole milk
2 eggs
1 cup grated Fontina
1/2 tsp. salt
1/4 tsp. freshly ground pepper
pinch of cayenne
2 tsp. coarsely chopped fresh thyme
1/4 cup sliced fresh tomatoes for serving (optional)
Directions:
Make dough: Pulse flour, parmesan, and salt in food processor for 30 seconds. Add butter and continue to pulse until texture resembles coarse cornmeal. Add water slowly with motor running, 1 Tbsp. at a time until dough just forms. Transfer dough to lightly floured surface and roll out into a circle slightly larger than that of the tart pan. Using a dough scraper or spatula, carefully fold dough in half lengthwise, then again crosswise. Transfer dough to tart pan and unfurl. Use your fingers to press into the sides of the pan, then transfer to the refrigerator. Let chill for at least 30 minutes.
Make filling: Cook bacon in a medium skillet until brown and crisp. Transfer to a paper towel-lined plate to drain. In a separate medium skillet, heat 2 Tbsp. unsalted butter over medium heat. Once melted, add onions, carrots, and garlic and cook, stirring occasionally, until softened and onions are translucent, about 5-7 minutes. Remove from heat.
Assemble tart: Preheat oven to 375 degrees. Whisk milk, eggs, Fontina, salt, pepper, cayenne, and thyme in a medium bowl. Remove dough from the refrigerator and spread onion mixture evenly over dough. Crumble bacon into small pieces and sprinkle over onion mixture. Pour egg mixture over the filling, using the back of a spoon to make sure it is evenly spread.
Bake until filling is set and top is lightly browned, about 30 minutes. Top with sliced fresh tomatoes before serving (optional.)
