Such a sad and not very appetizing picture of my scrumptious tart. My only excuse is I was so into EATING it, that I forgot to take a picture of it until I had these wimpy little leftover scraps.
1 1/4 cups flour
1 stick unsalted butter, cold, cut into small pieces
1/2 tsp salt
1/2 tsp sugar
4 tablespoons milk
3 tablespoons olive oil
4 onions, cut into strips
1/2 pound butcher-cut bacon cut into pieces
2 teaspoons rosemary, fresh or dried
1 teaspoon salt
1/2 teaspoon pepper
8 ounces camembert (or brie) cheese, sliced into strips
1. In food processor, pulse flour, butter, salt, and sugar about 8 times or until it looks like meal. Add milk a tiny bit at a time and pulse until the dough forms a ball. Take out dough and shape into 5-inch disk. Wrap in plastic and refrigerate for one hour. Meanwhile, when it gets close to one hour, preheat oven to 375 degrees.
3. While dough is in fridge, brown onions in oil until carmelized. Add bacon and cook. Add rosemary, salt and pepper. Remove and let cool.
4. Take out dough and sit on floured parchment paper until it becomes pliable. Then roll it with rolling pin until about 11 inches in diameter.
5. Place cheese slices in center of dough in spoke pattern, leaving two-inch border around edges. Top with onion mix. Put down another layer of cheese. Fold up edges of tart, crimping them.
Put parchment on baking sheet. Bake about 30 minutes or until crust is brown.
6. Can let sit, but I usually eat hot.