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.