Young Onion Tart with Cantal, Applewood-Smoked Bacon, and Herb Salad

Name: Young Onion Tart with Cantal, Applewood-Smoked Bacon, and Herb Salad
Ingredients: 1 sheet frozen all-butter puff pastry; 2 extra-large egg yolks; 1/2-pound slab applewood-smoked bacon; 2 tablespoons extra-virgin olive oil; 2 cups sliced young onions, red and white if possible; 1 tablespoon thyme leaves; 1/2 cup diagonally sliced young onion tops; 1/2 cup whole milk ricotta, drained if wet; 1/4 cup crème fraîche; 1/3 pound Cantal, Gruyère, or Comté cheese, thinly sliced; 1/2 cup flat-leaf parsley leaves; 1/4 cup tarragon leaves; 1/4 cup chervil sprigs; 1/4 cup c-inch-snipped chives; A drizzle super-good extra-virgin olive oil; 1/2 lemon, for juicing; Kosher salt and freshly ground black pepper

January 24, 2012

Lucques had been open only a few months when we were asked to host an Alsatian wine dinner. Working on the menu reminded me of a road trip I had taken many years before through that northeastern region of France. With a corkscrew in the glove compartment and a stinky wheel of Muenster tucked away in the backseat, my boyfriend and I tooled around the picturesque Alsatian countryside. We lived for a few days on tall glasses of Hefeweizen—golden, unfiltered wheat beer always served with a slice of lemon—and on wedges of Flammeküche, warm, cheesy bacon-onion tarts. I made this version of that traditional tart for our wine dinner.

Cooks' Note

Assemble the tart in the morning, cover, and refrigerate. Bake just before you’re ready to serve.