Spring Onion Tart

Spring Onion Tart

As I mentioned in my Argetsinger Vineyard post, Lisa Hallgren’s breakfast tart was the culinary highlight of the weekend. (Although the dinner at Red Newt Bistro was pretty delicious as well. More on that later.) I didn’t get the chance to thank Lisa in person, but she was kind enough to send along the recipe.

To make the dough:

Place 2 cups of  flour and 1 teaspoon of salt in a food processor.  Add 2 sticks unsalted butter (diced and frozen) and pulse until butter and flour form pea-sized chunks. Add ½ cup ice water and blend until it just forms a dough. Let the dough rest for a few hours before rolling out.

Roll out the dough and press into a 9 or 10 inch non-stick, oven proof skillet. (Lisa doesn’t specify, but I’m guessing here based on experience and what we were served.)
Top off the dough with 1 cup shredded Swiss cheese, chopped & cooked bacon, (Lisa doesn’t specify how much, but really, I’d guess the more the merrier here) sweet spring onion, chives & tomato and then drizzle a mixture of 2 eggs, ½ cup heavy cream, salt and pepper on top of it, and bake it for approximately 25 minutes at 425 degrees.

Serving suggestion: cut into slices and serve to a dozen hungry wine bloggers, accompanied by Ravines Argetsinger Vineyard Riesling poured into tiny paper cups.

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