 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
|
Every visitor to Paumanok Vineyards enjoys a warm welcome from owners Ursula and Charles Massoud. She learned viticulture in her parents' vineyards in Germany; he taught himself to make wine when his job with IBM took the family to the Middle East. Ursula, who is known for her outstanding comfort food, pairs Paumanok's semi-dry Riesling with an onion tart she makes at harvest time. It's traditional in my hometown to serve it when the Riesling juice is still fermenting. The sweetness of the onions matches the sweetness of the new wine. Ingredients:
8 bacon slices, chopped |
5 cups sliced onions (about 3 large) |
1 large egg |
1/2 cup sour cream |
1 teaspoon salt |
1/2 teaspoon ground black pepper |
pinch of ground nutmeg |
1 13.8-ounce tube refrigerated pizza dough |
1/4 teaspoon caraway seeds |
Directions:
1. Preheat oven to 375°F. Sauté bacon in heavy large skillet over medium-high heat until slightly crisp. Drain all but 1 tablespoon bacon drippings from skillet. Add onions to bacon and sauté over medium heat until onions are very tender but not brown, about 20 minutes. Cool.
2. Whisk egg, sour cream, salt, pepper, and nutmeg in large bowl to blend. Stir in cooled onion mixture.
3. Roll pizza dough out on lightly floured surface to 13x10-inch rectangle. Transfer to baking sheet. Spread onion mixture over dough, leaving 1/2-inch plain border around edges. Sprinkle with caraway seeds.
4. Bake tart until onion custard is set and crust is golden brown around edges and brown on bottom, about 25 minutes.
|
|