Monday, February 25, 2008

Tarte de bacon, ciboules et port-salut

It seems that tarts are in the air! Coconut Chocolate Tarts are the theme for this month's Hay Hay it's Donna Day, as Barbara so kindly reminded us. And, no, this isn't my submission; my sweet tooth isn't that far gone! Unfortunately, I didn't have time to make a sweet tart; I had to get dinner on the table. But I was planning on making a spicy soup and wanted something comforting to accompany it. I wanted something exciting and easy to eat--both for our hands and our taste buds. In short, I wanted this tart.

I had stumbled across the recipe once while flipping through my small, oh-so-convenient copy of The Weekday Cook and filed it away for future use. Well, the day I had come and I, along with my frozen pie crust from Trader Joe's, was ready.

The tart was stupdendous. So marvelous, in fact, that I am writing about it even though I was certainly not planning to when I began cooking. But once the Boy saw it come out of the oven, he began snapping photos. And once he tasted it, he told me I had to write it up. No excuses. So, without further ado, here it is:

Tarte de bacon, ciboules et port-salut

Preheat oven to 375. Cook Bacon in a skillet over medium-low heat until crisp. Transfer to paper towel-lined plate with a slotted spoon, leaving Bacon Grease in the pan. Place Pie Pastry in round 9-inch pan, pressing down on edges and sealing any cracks, sprinkle with Bacon. Add Green Onions, Black Pepper and Smoked Paprika to skillet. Cook over medium heat, stirring, until Onions are tender, 2 minutes. Remove from heat and transfer to medium bowl. Add Eggs, Half-and-Half, Kosher Salt and Cinnamon; mix with a fork, beating slightly, until there are no white streaks from the Eggs. Sprinkle Port Salut Cheese on top of Bacon on crust. Pour Egg Mixture on top. Add up to 1/4 teaspoon more Black Pepper and/or Smoked Paprika. Place tart in oven. Bake 40 minutes. Serve warm. Enjoy!