Vidalia Onion Tart

FILLING: Slice onions thinly and layer in large saucepan. Add 1 teaspoon of
salt to them and set aside to draw out the water for at least 30 minutes.
Add 1/4 cup of oil and 1/2 cup of water. Steam onions until transparent and
water is cooked out. Meanwhile, place sliced bacon in a small amount of
water in a shallow pan and blanch to remove excess fat. Bacon should be
limp. Pour off liquid and coarsely chop. When water is cooked out of
onions, add 1 teaspoon of flour and stir to dissolve.

Remove from heat and add 2 egg yolks and cream with the onions. Stir
constantly.

PIE PASTRY: Sift flour onto a pastry board, cloth or dough bowl and make a
large well in the center. Pound butter to soften slightly or have at room
temperature. Place butter, egg yolks, salt and smaller amount of water in
the well and work together with the fingertips of one hand until partly
mixed. Gradually work in flour, pulling dough into large crumbs using the
fingertips of both hands. If the crumbs are dry, sprinkle over a tablespoon
of more water. Press dough firmly together – it should be soft, but not
sticky. Work on a lightly floured board, pushing dough away with the heel
of the hand and gathering it up with a dough scraper until smooth and
pliable. Press dough into a ball. Wrap in foil or plastic wrap and chill
for 30 minutes.

It can be stored tightly wrapped in the refrigerator for up to 3 days.

DIRECTIONS: Roll pastry to about 1/2 inch thickness in a rectangular shape.
Place pastry on an oiled baking sheet. Crimp edges of pastry if desired.
Beat an egg yolk with a pinch of salt and brush over the entire pastry.
This is called “egg glazing” and helps the filling adhere to the pastry.
Pierce pastry with a fork in several places to prevent bubbles from forming
while baking.