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1
In a mixer or food processor place the flour, butter and shortening, and pulse a few times to combine. Then with the mixer running add the tablespoons of water one at a time until the dough forms.
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2
Place the dough onto a floured surface and form into a flattened out ball, wrap in plastic wrap and refrigerate to rest for about one hour or more.
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3
When you're ready to make the tart, roll out the dough to fit a 9 inch tart or pie pan. Place into the pan and then fill with the prepared ingredients.
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4
For the Tart Ingredients:
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5
In a saute pan cook the bacon until crisp. Remove the bacon bits to a paper towel to drain and reserve the bacon fat.
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6
In the saute pan with the bacon fat cook the onions on medium heat until they begin to brown ( about 25 minutes). Once browned remove from the heat and allow to cool slightly
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7
When you are ready to make the tart, roll out the dough and place into the tart pan.
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8
Preheat your oven to 400u00b0.
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9
Now slice the potatoes 1/8 of an in thick and arrange in a single overlapping layer.
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10
Lightly salt and pepper the potatoes, take about 1/3 of the rosemary and with the parsley sprinkle over the potatoes, and finish with the bacon bits.
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11
Now spoon the cooked onions in an even layer over the potatoes.
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12
In a bowl combine the eggs, cream and remaining rosemary and whisk well. Pour custard mixture over the onion layer and allow to settle.
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13
Place in the center of the oven and bake for about 45 minutes until the crust is browned and the potatoes are cooked.
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14
Remove from the oven and allow to rest for 10 minutes.
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15
Serve warm with sour cream or Creme Fraiche on the side.
