Cheddar, Onion And Bacon Tart

Makes 12 servings (24 as appetizer)

2 9-inch prepared pie crusts
4 lb. Vidalia onions, cut into thin strips
4 Tbs butter
4 eggs
2 egg yolks
1/2 cup heavy cream or half-and-half
3 cups (12 oz.) shredded Extra Sharp Cheddar Cheese
16 slices bacon, diced, fried until crisp
1/3 cup fresh chives, chopped
Salt and pepper

Directions

  1. Prepare filling by cooking onions in butter in 2 large skillets until tender and translucent. Cool in a medium bowl. Beat 4 eggs, 2 egg yolks and cream together. Stir into onions; add cheese, bacon, chives and salt and pepper to taste.
  2. Preheat oven to 350 degrees F. Prick the bottom of the pie crusts with a fork and then par-bake 10 minutes.
  3. Remove from oven, add filling and bake 15 to 20 minutes more until egg mixture is set. 
  4. Let cool 5 minutes before removing rim from tart pans. Cut into wedges.

Note: The chef serves this tart with salad of baby spinach, red and yellow teardrop tomatoes, sliced Hass avocado, toasted pecans and apple cider vinaigrette.

Recipe adapted from Chefs Frank Randazzo and Andrea Curto-Randazzo as featured by The Wisconsin Milk Marketing Board.

 

OVERNIGHT FRENCH TOAST

Makes 12 slices

2 Tbs. butter, softened
12 3/4" thick slices of bread (French bread is recommended, but it would also be great with cinnamon raisin or brioche)
6 eggs
1 1/2 cups whole milk
1/4 cup sugar
2 Tbs. maple syrup
1 tsp. vanilla extract
1/2 tsp. salt
1/4 - 1/2 cup powdered sugar
1 - 1 1/2 cups maple syrup
Berries, Nuts, Whipped Cream, etc for topping as desired

 

Directions:

  1. Spread softened butter in a thick coating over a large rimmed (about 1" sides)heavy baking sheet. 
  2. In a large mixing bowl, whisk together eggs and sugar, add maple syrup, vanilla extract, and salt and whisk together. 
  3. Add milk and continue whisking until well combined. Lay out bread slices on baking sheet. Pour milk mixture over the bread. Turn each slice, coating both sides. Cover the baking sheet with plastic wrap and refrigerate overnight.
  4. The next morning, preheat oven to 400 degrees. Bake French toast for approximately 10 minutes and then flip each slice of bread. Bake another 5-10 minutes, flipping again if necessary until both sides are golden brown and crisped.
  5. Sprinkle with powdered sugar and serve with warmed maple syrup and other toppings as desired.[Note: The original recipe from which this was adapted ( http://www.epicurious.com/recipes/food/views/Overnight-French-Toast-2083) called for a mixture of 2 cups maple syrup and 1 cup toasted walnuts, heated and poured over the French toast.]

Recipe adapted from Bon Apetit and photos by Homemade by Holman