By: Chef John Besh
I absolutely love this deep-dish style onion tart for brunch, although it's often served throughout the day in Alsace. In a sense, it's like a quiche, with just enough eggs to hold the onions and bacon together.
1 sheet puff pastry
1 cup bacon, diced
3 onions, sliced thin
1 clove garlic, minced
1 pinch caraway seeds
1 bay leaf
1 pinch salt and black pepper
1/2 cup milk
Roll puff pasty out. Prepare a deep pie mold with flour and butter. Form the pastry into the pie mold.
In a small pot over medium high heat, render the bacon, stirring constantly for about 5 minutes. Add onions and stir for another 5-7 minutes until the onions are brown. Add garlic, caraway seeds, bay leaf, salt and pepper. Continue cooking and stirring for another 5 minutes or until onions are a deep mahogany brown color.
In a mixing bowl whisk together eggs and milk. While stirring eggs add warm bacon and onion mixture. Stir well and pour into prepared pie mold.
Bake tart at 325 degrees for 35 minutes or until crust is brown and center of tart is set.