This is a tart that's a cross between a quiche and Yorkshire pudding.
It's custard-y but puffs like Yorkshire pudding and oh-so-wonderful.

Step by step and photos if you are interested.
http://www.kokoscornerblog.com/mycor...acon-tart.html

or
http://tinyurl.com/7xc2swf

Here's the recipe I used. It's a great potluck dish.


@@@@@ Now You're Cooking! Export Format

Bacon Onion Tart

6 oz. slab bacon; cut into 1/4inch sticks
4 tbsp. unsalted butter
2 medium yellow onions; thinly sliced lengthwise
Kosher salt; to taste
freshly ground black pepper; to taste
1 1/2 cups flour
2 tsp. dry mustard
1 1/4 cups milk
3 eggs; lightly beaten

1. Heat bacon in a 12" skillet over medium-high heat, and cook,
stirring occasionally, until fat renders and bacon is crisp, about 12
minutes. Using a slotted spoon, transfer bacon to paper towels to
drain; pour bacon fat into a 9×11baking dish and set aside. Return
skillet to medium-high heat, and add butter; add onions, salt, and
pepper, and cook, stirring, until lightly caramelized, about 10
minutes. Remove from heat and set aside.

2. Heat oven to 425°. In a large bowl, whisk together flour, mustard,
and pepper; add milk and eggs, and stir until smooth. Let batter rest
for 10 minutes. Meanwhile, place baking dish with bacon fat in oven
and let heat for 10 minutes. Remove baking dish from oven, pour in
batter, and spinkle with rendered bacon and caramelized onions; return
to oven and bake until puffed and golden brown, about 30 minutes.

Notes: Saveur Magazine

Yield: 6-8 servings


** Exported from Now You're Cooking! v5.87 **

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On 11/21/2011 8:18 PM, wrote:
>
> This is a tart that's a cross between a quiche and Yorkshire pudding.
> It's custard-y but puffs like Yorkshire pudding and oh-so-wonderful.
>

Looks wonderful! Thanks!

On Mon, 21 Nov 2011 17:18:20 -0800, wrote:

>
> This is a tart that's a cross between a quiche and Yorkshire pudding.
> It's custard-y but puffs like Yorkshire pudding and oh-so-wonderful.
>
> Step by step and photos if you are interested.
> http://www.kokoscornerblog.com/mycor...acon-tart.html
>
> or
> http://tinyurl.com/7xc2swf

I have saved the recipe and printed it out. I want to try it ASAP.
Thanks for posting!
--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

On 11/21/2011 7:18 PM, wrote:
>
> This is a tart that's a cross between a quiche and Yorkshire pudding.
> It's custard-y but puffs like Yorkshire pudding and oh-so-wonderful.
>
> Step by step and photos if you are interested.
> http://www.kokoscornerblog.com/mycor...acon-tart.html
>
> or
> http://tinyurl.com/7xc2swf
>
> Here's the recipe I used. It's a great potluck dish.
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Bacon Onion Tart
>
> 6 oz. slab bacon; cut into 1/4inch sticks
> 4 tbsp. unsalted butter
> 2 medium yellow onions; thinly sliced lengthwise
> Kosher salt; to taste
> freshly ground black pepper; to taste
> 1 1/2 cups flour
> 2 tsp. dry mustard
> 1 1/4 cups milk
> 3 eggs; lightly beaten
>
> 1. Heat bacon in a 12" skillet over medium-high heat, and cook,
> stirring occasionally, until fat renders and bacon is crisp, about 12
> minutes. Using a slotted spoon, transfer bacon to paper towels to
> drain; pour bacon fat into a 9×11baking dish and set aside. Return
> skillet to medium-high heat, and add butter; add onions, salt, and
> pepper, and cook, stirring, until lightly caramelized, about 10
> minutes. Remove from heat and set aside.
>
> 2. Heat oven to 425°. In a large bowl, whisk together flour, mustard,
> and pepper; add milk and eggs, and stir until smooth. Let batter rest
> for 10 minutes. Meanwhile, place baking dish with bacon fat in oven
> and let heat for 10 minutes. Remove baking dish from oven, pour in
> batter, and spinkle with rendered bacon and caramelized onions; return
> to oven and bake until puffed and golden brown, about 30 minutes.

Dang, that sure looks tasty! Quick question - what was the price of the
bacon, per pound? I'm just curious. Seems the prices of bacon - and
other meats - have risen drastically - at least to my notice :/ Just
the other day, I noticed that 'beef stew meat' was $4.49/lb and that's
akin to robbery to my way of thinking! Talk about 'mystery' meat, eh!

Oh, bacon prices are around $4.49/lb for Oscar Meyer bacon and
off-brands are near $4/lb too ( DANG!

Sky

--

Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!

On Tue, 22 Nov 2011 09:31:44 -0000, Janet > wrote:

>In article >,
>says...
>>
>> On Mon, 21 Nov 2011 17:18:20 -0800, wrote:
>>
>> >
>> > This is a tart that's a cross between a quiche and Yorkshire pudding.
>> > It's custard-y but puffs like Yorkshire pudding and oh-so-wonderful.
>> >
>> > Step by step and photos if you are interested.
>> > http://www.kokoscornerblog.com/mycor...acon-tart.html
>> >
>> > or
>> > http://tinyurl.com/7xc2swf
>>
>> I have saved the recipe and printed it out. I want to try it ASAP.
>> Thanks for posting!
>
> If you like that you may enjoy a trad Brit recipe called Toad in the
>Hole; TITH has sausages cooked in the batter instead.
>
> Prick pork sausages and arrange them in the cooking dish; cook in a hot
>oven for 20 minutes till the fat runs (they shouldn't be brown yet). Drain
>off the excess fat and pour in the batter; return to oven for 30 mins
>until batter is risen and golden and sausages brown.
>
>slightly fancier version
>
>http://www.bbc.co.uk/food/recipes/toadinthehole_83871
>
> Janet.
>
>
Thanks Janet, I'll give that a try for sure.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Mon, 21 Nov 2011 23:18:25 -0600, Sky >
wrote:

>On 11/21/2011 7:18 PM, wrote:
>>
>> This is a tart that's a cross between a quiche and Yorkshire pudding.
>> It's custard-y but puffs like Yorkshire pudding and oh-so-wonderful.
>>
>> Step by step and photos if you are interested.
>> http://www.kokoscornerblog.com/mycor...acon-tart.html
>>
>> or
>> http://tinyurl.com/7xc2swf
>>
>> Here's the recipe I used. It's a great potluck dish.
>>
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Bacon Onion Tart
>>
>> 6 oz. slab bacon; cut into 1/4inch sticks
>> 4 tbsp. unsalted butter
>> 2 medium yellow onions; thinly sliced lengthwise
>> Kosher salt; to taste
>> freshly ground black pepper; to taste
>> 1 1/2 cups flour
>> 2 tsp. dry mustard
>> 1 1/4 cups milk
>> 3 eggs; lightly beaten
>>
>> 1. Heat bacon in a 12" skillet over medium-high heat, and cook,
>> stirring occasionally, until fat renders and bacon is crisp, about 12
>> minutes. Using a slotted spoon, transfer bacon to paper towels to
>> drain; pour bacon fat into a 9×11baking dish and set aside. Return
>> skillet to medium-high heat, and add butter; add onions, salt, and
>> pepper, and cook, stirring, until lightly caramelized, about 10
>> minutes. Remove from heat and set aside.
>>
>> 2. Heat oven to 425°. In a large bowl, whisk together flour, mustard,
>> and pepper; add milk and eggs, and stir until smooth. Let batter rest
>> for 10 minutes. Meanwhile, place baking dish with bacon fat in oven
>> and let heat for 10 minutes. Remove baking dish from oven, pour in
>> batter, and spinkle with rendered bacon and caramelized onions; return
>> to oven and bake until puffed and golden brown, about 30 minutes.
>
>Dang, that sure looks tasty! Quick question - what was the price of the
>bacon, per pound? I'm just curious. Seems the prices of bacon - and
>other meats - have risen drastically - at least to my notice :/ Just
>the other day, I noticed that 'beef stew meat' was $4.49/lb and that's
>akin to robbery to my way of thinking! Talk about 'mystery' meat, eh!
>
>Oh, bacon prices are around $4.49/lb for Oscar Meyer bacon and
>off-brands are near $4/lb too ( DANG!
>
>Sky

Sorry Sky, I don't remember how much I paid for it.

koko
--
Food is our common ground, a universal experience
James Beard

www.kokoscornerblog.com

Natural Watkins Spices
www.apinchofspices.com

On Tue, 22 Nov 2011 05:58:01 -0800, wrote:

> On Tue, 22 Nov 2011 09:31:44 -0000, Janet > wrote:
>
> >In article >,
> >says...
> >>
> >> On Mon, 21 Nov 2011 17:18:20 -0800, wrote:
> >>
> >> >
> >> > This is a tart that's a cross between a quiche and Yorkshire pudding.
> >> > It's custard-y but puffs like Yorkshire pudding and oh-so-wonderful.
> >> >
> >> > Step by step and photos if you are interested.
> >> > http://www.kokoscornerblog.com/mycor...acon-tart.html
> >> >
> >> > or
> >> > http://tinyurl.com/7xc2swf
> >>
> >> I have saved the recipe and printed it out. I want to try it ASAP.
> >> Thanks for posting!
> >
> > If you like that you may enjoy a trad Brit recipe called Toad in the
> >Hole; TITH has sausages cooked in the batter instead.
> >
> > Prick pork sausages and arrange them in the cooking dish; cook in a hot
> >oven for 20 minutes till the fat runs (they shouldn't be brown yet). Drain
> >off the excess fat and pour in the batter; return to oven for 30 mins
> >until batter is risen and golden and sausages brown.
> >
> >slightly fancier version
> >
> >http://www.bbc.co.uk/food/recipes/toadinthehole_83871
> >
> > Janet.
> >
> >
> Thanks Janet, I'll give that a try for sure.
>
I made the version with sausage and apples in the past year, Koko, and
it's really tasty! I just made a single one, but you'll get the idea
http://www.bbcgoodfood.com/recipes/3...-toadinthehole

--
Food is an important part of a balanced diet.

On 21/11/2011 8:18 PM, wrote:
>
> This is a tart that's a cross between a quiche and Yorkshire pudding.
> It's custard-y but puffs like Yorkshire pudding and oh-so-wonderful.
>
> Step by step and photos if you are interested.
> http://www.kokoscornerblog.com/mycor...acon-tart.html
>
> or
> http://tinyurl.com/7xc2swf
>
> Here's the recipe I used. It's a great potluck dish.
>
>
> @@@@@ Now You're Cooking! Export Format
>
> Bacon Onion Tart
>
> 6 oz. slab bacon; cut into 1/4inch sticks
> 4 tbsp. unsalted butter
> 2 medium yellow onions; thinly sliced lengthwise
> Kosher salt; to taste
> freshly ground black pepper; to taste
> 1 1/2 cups flour
> 2 tsp. dry mustard
> 1 1/4 cups milk
> 3 eggs; lightly beaten
>
> 1. Heat bacon in a 12" skillet over medium-high heat, and cook,
> stirring occasionally, until fat renders and bacon is crisp, about 12
> minutes. Using a slotted spoon, transfer bacon to paper towels to
> drain; pour bacon fat into a 9×11baking dish and set aside. Return
> skillet to medium-high heat, and add butter; add onions, salt, and
> pepper, and cook, stirring, until lightly caramelized, about 10
> minutes. Remove from heat and set aside.
>
> 2. Heat oven to 425°. In a large bowl, whisk together flour, mustard,
> and pepper; add milk and eggs, and stir until smooth. Let batter rest
> for 10 minutes. Meanwhile, place baking dish with bacon fat in oven
> and let heat for 10 minutes. Remove baking dish from oven, pour in
> batter, and spinkle with rendered bacon and caramelized onions; return
> to oven and bake until puffed and golden brown, about 30 minutes.
>


The filling <?> sound like one in my introduction to quiche many years
ago. That was a quiche Alsace, rather than quiche Lorranine. Alsace is
the region of France directly east of Lorraine and was traded back and
forth between France and Germany.

On Nov 21, 7:18*pm, wrote:
> This is a tart that's a cross between a quiche and Yorkshire pudding.
> It's custard-y but puffs like Yorkshire pudding and oh-so-wonderful.
>
> Step by step and photos if you are interested.http://www.kokoscornerblog.com/mycor...and-bacon-tart....
>
> orhttp://tinyurl.com/7xc2swf
>
> Here's the recipe I used. It's a great potluck dish.
>
> @@@@@ Now You're Cooking! Export Format
>
> Bacon Onion Tart
>
> 6 oz. slab bacon; cut into 1/4inch sticks
> 4 tbsp. unsalted butter
> 2 medium yellow onions; thinly sliced lengthwise
> * Kosher salt; to taste

I don't understand specifying Kosher salt, when it is just "to
taste." It measures a bit differently, but Kosher salt is just salt.
It's not some special *type* of salt, and you're smart enough to know
that.
>
>
> koko

--Bryan

On Nov 22, 7:33*pm, Bryan > wrote:
....
>
> I don't understand specifying Kosher salt, when it is just "to
> taste." *It measures a bit differently, but Kosher salt is just salt.
> It's not some special *type* of salt, and you're smart enough to know
> that.

Kind of like Dover Sole (none is really from Dover) and Mormon
underwear (boring, very modest, and who cares)

John Kuthe...

This looks delicious. Thanks for the share.

Thanks for sharing this recipe, ! I wonder how will it turn out to be when I cooked it. I hope it'll taste just fine.

Janet wrote:
> In article >,
> says...
>> On Mon, 21 Nov 2011 17:18:20 -0800, wrote:
>>
>>> This is a tart that's a cross between a quiche and Yorkshire pudding.
>>> It's custard-y but puffs like Yorkshire pudding and oh-so-wonderful.
>>>
>>> Step by step and photos if you are interested.
>>> http://www.kokoscornerblog.com/mycor...acon-tart.html
>>>
>>> or
>>> http://tinyurl.com/7xc2swf
>> I have saved the recipe and printed it out. I want to try it ASAP.
>> Thanks for posting!
>
> If you like that you may enjoy a trad Brit recipe called Toad in the
> Hole; TITH has sausages cooked in the batter instead.
>
> Prick pork sausages and arrange them in the cooking dish; cook in a hot
> oven for 20 minutes till the fat runs (they shouldn't be brown yet). Drain
> off the excess fat and pour in the batter; return to oven for 30 mins
> until batter is risen and golden and sausages brown.
>
> slightly fancier version
>
> http://www.bbc.co.uk/food/recipes/toadinthehole_83871
>
> Janet.
>
>
Also, I have been reading about herby or fruity Yorkshire
puddings. They sound very tempting. As you (Janet) undoubtedly
know but others may not know, these puddings were not just done
under beef roasts.

I was sorely tempted to make such a thing yesterday and serve it
as it used to be served--before the meat (to dull the appetite).

--
Jean B.

On Fri, 25 Nov 2011 14:54:33 -0500, "Jean B." > wrote:

> Also, I have been reading about herby or fruity Yorkshire
> puddings. They sound very tempting. As you (Janet) undoubtedly
> know but others may not know, these puddings were not just done
> under beef roasts.
>
> I was sorely tempted to make such a thing yesterday and serve it
> as it used to be served--before the meat (to dull the appetite).

This thread reminded me about Toad-in-the-Hole, so I made it last week
with chicken sausage (which I cut into slices and browned before
putting them in the pan) and chunks of apples. Man, it was good!

--
Food is an important part of a balanced diet.

On Fri, 25 Nov 2011 15:42:59 -0500, "Jean B." > wrote:

> sf wrote:
> > On Fri, 25 Nov 2011 14:54:33 -0500, "Jean B." > wrote:
> >
> >> Also, I have been reading about herby or fruity Yorkshire
> >> puddings. They sound very tempting. As you (Janet) undoubtedly
> >> know but others may not know, these puddings were not just done
> >> under beef roasts.
> >>
> >> I was sorely tempted to make such a thing yesterday and serve it
> >> as it used to be served--before the meat (to dull the appetite).
> >
> > This thread reminded me about Toad-in-the-Hole, so I made it last week
> > with chicken sausage (which I cut into slices and browned before
> > putting them in the pan) and chunks of apples. Man, it was good!
> >
> Oh, just twist my arm a bit more....

You won't regret it, honest!

--
Food is an important part of a balanced diet.

On Fri, 25 Nov 2011 12:13:18 -0800 (PST), ImStillMags
> wrote:

> On Nov 21, 5:18*pm, wrote:
>
> Dang that looks yummy ! I wonder if it could be made using Bob's
> Gluten Free Baking Mix instead of
> regular flour. Might work.

Let me know. I tried oat flour once and it doesn't rise well/at all.

--
Food is an important part of a balanced diet.

sf wrote:
> On Fri, 25 Nov 2011 15:42:59 -0500, "Jean B." > wrote:
>
>> sf wrote:
>>> On Fri, 25 Nov 2011 14:54:33 -0500, "Jean B." > wrote:
>>>
>>>> Also, I have been reading about herby or fruity Yorkshire
>>>> puddings. They sound very tempting. As you (Janet) undoubtedly
>>>> know but others may not know, these puddings were not just done
>>>> under beef roasts.
>>>>
>>>> I was sorely tempted to make such a thing yesterday and serve it
>>>> as it used to be served--before the meat (to dull the appetite).
>>> This thread reminded me about Toad-in-the-Hole, so I made it last week
>>> with chicken sausage (which I cut into slices and browned before
>>> putting them in the pan) and chunks of apples. Man, it was good!
>>>
>> Oh, just twist my arm a bit more....
>
> You won't regret it, honest!
>
I'm gonna eat some leftovers first, and then...

--
Jean B.