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6
Medium
By Karen Morgan
Published 2010
This is the first savory tart I ever made; it was on a cooking trip to San Francisco, and everyone absolutely loved it. The onions are cooked twice, first in butter and then in chicken stock for a good two hours, making them so tender they literally melt in your mouth. The crisp bacon adds a salty, apple-smoked dimension, and the crust is flaky buttery, and effusively light. Leave it on the counter overnight if there is anything left over, and try it for breakfast with a poached egg. “Oh my