French Onion and Bacon Tart

Makes 6 to 8

Either yellow or white onions work well in this recipe, but stay away from sweet onions, such as Vidalias, which will make the tart watery. Use a 9-inch tinned-steel tart pan. This tart can be served hot or at room temperature and pairs well with a green salad as a main course. Leftovers should be wrapped in plastic wrap and refrigerated. Reheat on a baking sheet in a 325 degree oven for 10 to 15 minutes.

ingredients

Crust
1 1/4 cups unbleached all-purpose flour (6 1/4 ounces)
1 tbls sugar
1/2 tsp table salt
8 tbls unsalted butter (1 stick), cut into 1/2 inch cubes and well chilled
2-3 tbls ice water
Filling
4 ounces bacon (about 4 slices), halved lengthwise, then cut crosswise into 1/4 inch pieces
Vegetable oil, if needed
1 1/2 pounds onions, halved through root end, peeled, and cut crosswise into 1/4 inch slices (about 6 cups)
3/4 tsp table salt
1 sprig fresh thyme
2 large eggs
1/2 cup half-and-half
1/4 tsp ground black pepper