INGREDIENTS

INSTRUCTIONS

PASTRY: Place flour in large, warmed bowl and make well in the center.
Combine yeast, sugar and 1/2 cup of warm water in glass measuring cup
and stir to slightly dissolve. Set aside to proof, about 10 minutes.
Stir remaining 1/4 cup warm water and olive oil into yeast mixture.
Put yeast mixture into well in the center of flour and begin drawing
flour into the center, blending until all liquid is absorbed. Add
pinch of salt toward end of blending. Turn dough out onto lightly
floured work surface and knead until smooth and elastic about 10
minutes. Lightly oil large bowl and place dough in it. Turn dough to
coat it with oil. Cover with plastic wrap and set it aside to rise in
a very warm, moist place. When dough has doubled in size and appears
spongy and dimpled, punch it down, cover with a kitchen towel and
start to make filling. FILLING: Peel onions, halve lengthwise and
thinly slice. Heat large, heavy skillet over medium-low heat and add
olive oil. Add onions and saute covered for 7 to 8 minutes or until
translucent. Stir in cumin seeds, salt and black pepper. Set aside to
cool. TO ASSEMBLE TART: Preheat oven to 375 degrees. Gently turn
dough out onto a large floured surface and roll it into a 20- by
15-inch rectangle. Press dough firmly into bottom and sides of
lightly oiled 18- by 13-inch baking sheet with 1-inch sides. In large
bowl, beat together eggs, half-and-half, paprika, salt and white
pepper. Distribute onions evenly over base of crust. Gently pour in
custard mixture. Scatter bacon evenly over top and bake in hot oven
for 30 minutes, or until custard is set in center and bacon is crisp.
Cool for at least 10 minutes, then slice into rectangles to serve as
appetizers or into small squares to serve as hors d'oeuvres. Tart
should be served warm. If it has cooled, reheat in oven at 325
degrees for 15 to 20 minutes. It is traditional to let the bacon cook
on top of tart. If you want to cook out some fat, fry it over low
heat for a few minutes until lightly golden brown but not crisp.
Drain on paper towels and proceed as directed. Yields 12 appetizer
servings or 24 hors d'oeuvres.
Each serving: 326 calories, 239 mg sodium, 93 mg cholesterol, 21
grams fat, 26 grams carbohydrates, 8 grams protein, 0.32 grams fiber
Recipe Source: Los Angeles Times - 11-11-1998
Formatted for Mastercook by Lynn Thomas - dcqp82a@prodigy.com
Converted by MM_Buster v2.0l.

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