Young Onion Tart with Cantal, Applewood-Smoked Bacon, and Herb Salad

Name: Young Onion Tart with Cantal, Applewood-Smoked Bacon, and Herb Salad
Ingredients: 1 sheet frozen all-butter puff pastry; 2 extra-large egg yolks; 1/2-pound slab applewood-smoked bacon; 2 tablespoons extra-virgin olive oil; 2 cups sliced young onions, red and white if possible; 1 tablespoon thyme leaves; 1/2 cup diagonally sliced young onion tops; 1/2 cup whole milk ricotta, drained if wet; 1/4 cup crème fraîche; 1/3 pound Cantal, Gruyère, or Comté cheese, thinly sliced; 1/2 cup flat-leaf parsley leaves; 1/4 cup tarragon leaves; 1/4 cup chervil sprigs; 1/4 cup c-inch-snipped chives; A drizzle super-good extra-virgin olive oil; 1/2 lemon, for juicing; Kosher salt and freshly ground black pepper

January 24, 2012

Lucques had been open only a few months when we were asked to host an Alsatian wine dinner. Working on the menu reminded me of a road trip I had taken many years before through that northeastern region of France. With a corkscrew in the glove compartment and a stinky wheel of Muenster tucked away in the backseat, my boyfriend and I tooled around the picturesque Alsatian countryside. We lived for a few days on tall glasses of Hefeweizen—golden, unfiltered wheat beer always served with a slice of lemon—and on wedges of Flammeküche, warm, cheesy bacon-onion tarts. I made this version of that traditional tart for our wine dinner.

Cooks' Note

Assemble the tart in the morning, cover, and refrigerate. Bake just before you’re ready to serve.

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Heavenly Halva Cake

Serve a thick slice for breakfast or an afternoon pick-me-up.

Vodka Gochujang Pasta

This pasta has some really big energy about it. It’s so extra, it’s the type of thing you should be eating in your bikini while drinking a magnum of rosé, not in Hebden Bridge (or wherever you live), but on a beach on Mykonos.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Kung Pao Cabbage With Tofu

Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Golden Mushroom Soup With Orzo & a Pat of Butter

This is the type of soup that, at first glance, might seem a little…unexciting. But you’re underestimating the power of mushrooms, which do the heavy lifting.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.