Sauté, stirring often, until the zucchini begins to brown slightly, about 3 to 5 minutes. SAUTÉ THE ZUCCHINI: Next, drizzle some olive oil into a large saucepan, set on medium heat, and add the sliced zucchini and a pinch of salt. Let cool on a rack at least 15 minutes before cutting into squares to serve. Put the prepared pan into the refrigerator until ready to use. Bake until crust is crisp and golden, about 40 to 45 minutes. Fold the hanging dough back over the onion to form a border crust around the edges. Spread the onions on the dough, and sprinkle with the grated cheese. (If you have a hard time rolling out such a large piece of dough, roll between layers of parchment paper.) Fit the dough into the prepared pan, letting the excess dough hang over the edges. On a floured surface, roll out the dough to a rectangle a little larger than the cookie sheet. Let cool while you roll out the dough.īutter a 15-by-10-inch rimmed cookie sheet. Uncover, and increase the heat to simmer away any excess liquid, which will take about 15 minutes. Add the cream, bring to a simmer, and cook, covered, until tender, about 20 minutes. Cook until wilted but not colored, about 10 to 15 minutes. Add the onions, and season with the salt. Mix eggs and cream together then pour over onions and bacon. Fill the tart shell with the caramelized onions and bacon mixture. Season with thyme, salt, pepper and nutmeg. If you enjoy this recipe, check out these flavorful recipes: Caramelized Onion and Bacon Tart.

Let it return to room temperature before warming it up or eating it. Cover with plastic or aluminum foil and place in the refrigerator.

Add sliced onions, and continue cooking for five or until caramelized. If you have leftovers, wait until the tart is completely cooled off. In a large skillet, melt the butter over medium heat. While your tart shell is cooking, prepare the filling. Wrap the dough in plastic wrap, and let it rest in the refrigerator while you prepare the onions. Dump the dough on a floured counter and knead a few times, until it comes together it -shouldn’t be too sticky or crumbly. Add a little more water if it’s too dry, or a little more flour if it’s too wet. Drizzle in the water, and pulse until the dough just comes together, about 10 seconds. Scatter in the butter cubes, and process in pulses until the butter looks like coarse crumbs.

For the dough: Pulse together the flour and salt in a food processor.

Onion tart recipe