Bacon, Onion, And Münster Tart

1. 1

   Preheat oven to 450u00b0. Bring a medium pot of water to a boil. Pour oil into a 12- by 17-in. rimmed baking pan and lightly oil with a paper towel. Sprinkle pan with cornmeal.

2. 2

   On a lightly floured surface, stretch dough with hands and/or roll with a rolling pin into a rectangle roughly the same size as the pan. Transfer dough to pan, stretching to fit. Fold over 1/2 in. of dough around edges to form a slightly raised rim for the tart. Prick dough all over with a fork.

3. 3

   Add bacon to boiling water and blanch 30 seconds. With a slotted spoon, transfer to paper towels to drain. Add onions to water and blanch 2 minutes, then drain in a colander and spread evenly over dough. Scatter cheese over onions, then sprinkle bacon over cheese. Sprinkle with salt and pepper.

4. 4

   Bake tart until cheese is melted and beginning to brown and crust is crisp and well browned, 20 to 25 minutes. Lift out of pan with a spatula, cut into roughly 2-in. squares, and serve immediately.

5. 5

   Make ahead: The tart can be made up to 2 days ahead and kept wrapped in waxed paper at room temperature. To serve, unwrap and reheat 10 minutes at 200u00b0.

6. 6

   Note: Nutritional analysis is per hors d'eouvre.

* Per serving · 4 servings · Values may vary.

No additional tips available.