Young Onion Tart with Cantal, Applewood-Smoked Bacon, and Herb Salad

Name: Young Onion Tart with Cantal, Applewood-Smoked Bacon, and Herb Salad
Ingredients: 1 sheet frozen all-butter puff pastry; 2 extra-large egg yolks; 1/2-pound slab applewood-smoked bacon; 2 tablespoons extra-virgin olive oil; 2 cups sliced young onions, red and white if possible; 1 tablespoon thyme leaves; 1/2 cup diagonally sliced young onion tops; 1/2 cup whole milk ricotta, drained if wet; 1/4 cup crème fraîche; 1/3 pound Cantal, Gruyère, or Comté cheese, thinly sliced; 1/2 cup flat-leaf parsley leaves; 1/4 cup tarragon leaves; 1/4 cup chervil sprigs; 1/4 cup c-inch-snipped chives; A drizzle super-good extra-virgin olive oil; 1/2 lemon, for juicing; Kosher salt and freshly ground black pepper

January 24, 2012

Lucques had been open only a few months when we were asked to host an Alsatian wine dinner. Working on the menu reminded me of a road trip I had taken many years before through that northeastern region of France. With a corkscrew in the glove compartment and a stinky wheel of Muenster tucked away in the backseat, my boyfriend and I tooled around the picturesque Alsatian countryside. We lived for a few days on tall glasses of Hefeweizen—golden, unfiltered wheat beer always served with a slice of lemon—and on wedges of Flammeküche, warm, cheesy bacon-onion tarts. I made this version of that traditional tart for our wine dinner.

Cooks' Note

Assemble the tart in the morning, cover, and refrigerate. Bake just before you’re ready to serve.

Recipe notes

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