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1
Pastry: Place flour in large, warmed bowl and make well in the center.
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Combine yeast, sugar and 1/2 c. of hot water in glass measuring c. and stir to slightly dissolve.
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Set aside to proof, about 10 min.
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4
Stir remaining 1/4 c. hot water and extra virgin olive oil into yeast mix.
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5
Put yeast mix into well in the center of flour and begin drawing flour into the center, blending till all liquid is absorbed.
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6
Add in healthy pinch of salt toward end of blending.
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7
Turn dough out onto lightly floured work surface and knead till smooth and elastic about 10 min.
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8
Lightly oil large bowl and place dough in it.
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Turn dough to coat it with oil.
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Cover with plastic wrap and set it aside to rise in a very hot, moist place.
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When dough has doubled in size and appears spongy and dimpled, punch it down, cover with a kitchen towel and start to make filling.
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12
Filling: Peel onions, halve lengthwise and thinly slice.
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Heat large, heavy skillet over medium-low heat and add in extra virgin olive oil.
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Add in onions and saute/fry covered for 7 to 8 min or possibly till translucent/soft.
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Stir in cumin seeds, salt and black pepper.
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Set aside to cold.
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17
To assemble tart: Preheat oven to 375 degrees.
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18
Gently turn dough out onto a large floured surface and roll it into a 20- by 15-inch rectangle.
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19
Press dough firmly into bottom and sides of lightly oiled 18- by 13-inch baking sheet with 1-inch sides.
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20
In large bowl, beat together Large eggs, half-and-half, paprika, salt and white pepper.
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21
Distribute onions proportionately over base of crust.
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Gently pour in custard mix.
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23
Scatter bacon proportionately over top and bake in warm oven for 30 min, or possibly till custard is set in center and bacon is crisp.
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24
Cold for at least 10 min, then slice into rectangles to serve as appetizers or possibly into small squares to serve as hors d'oeuvres.
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25
Tart should be served hot.
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26
If it has cooled, reheat in oven at 325 degrees for 15 to 20 min.
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27
It is traditional to let the bacon cook on top of tart.
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28
If you want to cook out some fat, fry it over low heat for a few min till lightly golden but not crisp.
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29
Drain on paper towels and proceed as directed.
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30
This recipe yields 12 appetizer servings or possibly 24 hors d'oeuvres.
