Onion and Bacon Tart

Name: Onion and Bacon Tart
Yield: 6 Servings
Ingredients: 2 1/4 cups (or more) all purpose flour; 1 cup warm water (110°F to 115°F); 1 teaspoon active dry yeast; 1/2 teaspoon fine sea salt; 3/4 cup crème fraîche*; 1/3 cup large-curd cottage cheese; 1/3 cup sour cream; 2 small white onions, very thinly sliced (about 1 1/2 cups); 12 ounces 1/4-inch-thick-bacon slices cut crosswise into 1/2-inch-wide strips; Freshly ground black pepper

By Georgeanne Brennan Susan Herrman LoomisPhotography by Noel Barnhurst

September 27, 2009

Recipe notes