You can’t have a serious and respectable cocktail party anywhere in France without some form of onion tart. Wherever you travel, you will find a version. With bacon and cream or without. A noble travel goal is to make a circuit of all of France and try all the regional varieties. Along the Riviera it seems the trend is no bacon or cheese, but I’m feeling slightly iconoclastic from the wind and sun so I decree that my version today will include both bacon AND goat cheese. Et voila! • pâte brisée (shortcrust pastry) for a 25 cm/ 10 inch tart pan
• 3 tablespoons olive oil
• 60 g/2 ounces lardons, or thick smoked bacon sliced across into 1 cm/ 1/4 inch strips • 750 g/ 1 1/2 pounds yellow onions, peeled and sliced thin • salt and pepper
• 250 ml/ 1 cup heavy cream
• 3 eggs
• 1 buche de chevre, cut into 8 rounds Line a tart pan with the pastry. Press foil into the pan on top of the pastry, fill with dry beans and bake at 180C/375F 10 minutes, until the pastry is just set. Remove the foil and beans and let the tart cool.
Heat the olive oil in a large pan over medium-low heat with the lardons or bacon. Add the onions and cook, stirring from time to time, until they begin to become translucent. Press a piece of foil or baking paper onto the surface of the onions, reduce the heat to low and continue cooking until the onions are quite soft, 20-30 minutes. Do not brown.
In a bowl mix the cream with eggs until smooth, adding several fresh gratings of nutmeg (about
1/4 teaspoon). When the onions are cooked, spread them in the tart shell. Place the rounds of chevre on the onions, then pour the cream mixture over. Cook for about 30 minutes at 175C/350F.
Serve neither too not, nor too cold, with a chilled Rosé. And a salad if it will make you feel virtuous. teluderum. Sedis voluptassim qui blandiaes conectatecat enim reiumqui. vit. Ret, aut vis nemenat, quonsil icaece ingulis tatiem iusum ina, spereis sul tabus, C. Ticeris consult odicis nondan.