Bacon and onion Tart Recipe

How to make it

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• Preheat your oven to 450 degrees Fahrenheit.
• Whisk together the flour and water to make a simple crepe batter.
• Over medium heat, in a crepe (or non-stick) pan, spread a very thin layer of butter.
• Drop 1/3 cups of batter into the pan, swirl around until there is a very thin layer of batter evenly distributed.
• Cook 3-4 minutes until the edges curl up and get brown. Do not flip the crepe; you only want to cook 1 side.
• Watch as your crepe undercooks or overcooks, and adjust your heat accordingly.
• Slide the finished crepes cooked-side down onto greased cookie sheets and reserve.
• Toss your bacon in the freezer for 10 minutes to make it easier to cut.
• When firm, cut into 1/4 inch strips
• Over a medium heat, render the fat from the bacon until the bacon is medium-crispy and reserve the bacon itself.
• Drain the bacon on some paper towels.
• In the same pan, saute the onions for 3-4 minutes until soft but not browned.
• Reserve and let cool.
• Mix the cooled onions with the creme fraiche and spread as a thin, even layer onto the crepe.
• Add the reserved bacon on top, and press down to make sure everything is one layer.
• Bake 15-18 minutes until crispy.
• To plate your Bacon & Onion Tart with Creme Fraiche, quarter the tart, dab with a little extra creme fraiche and top with minced chives.

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