Wednesday, October 1, 2008

i made another tart: baby onion, bacon, leek and tomato

i wish i had taken this -- but i stole it from ilovebutter, who ought to be me just based on that name alone but is not. even as i steal her/his photo, i am hoping someday we can be friends.

use the same damn tart dough i've been posting about for months -- i now have an index card taped to the wall above the range titled MAGIC PASTRY DOUGH and scribbled with my relatively comprehensible recipe shorthand.

use tiny tomatoes or cherry tomatoes to avoid tomato juice making everything soggy. i picked pretty babies from the farmers' market in green and orange.

also, ideally, a week or two in advance have your roommate buy a pork belly to cure with salt, brown sugar, and rosemary and thyme from your backyard. if he forgets it long enough this will turn into a huge hunk of bacon. slice it, mix it into scrambled eggs with some leeks, eat it on the best BLT you ever ate, and chop some up for your tart. fry it.

after you fish out the bacon chunks, it's tempting to use the remaining bacon fat, since you need to brown whole peeled cipolline or baby onions and then sautee sliced leeks. but unless you reeeally like the taste of pig fat (like, more than i do), you'll probably be happier if you drain the fat off and use light olive oil instead. ok, with a tablespoon of butter melted in it if you want.

the leeks, bacon, some thyme and chopped sage and rosemary, a grating of parmesan, and a spoonful of flour get mixed together (also pepper) and spread in the tart. then arrange the browned onions and the fresh tiny tomatoes amid the field of bacony leeky carnage.

bake that sucker! then eat it. it's pretty good. but it could use some kind of something, so tweak it if you can.

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