Onion, Fennel, And Bacon Tart

1. 1

   Mix together flours

2. 2

   Cut in butter and oil until it resembles coarse crumbs

3. 3

   Add water. Give it a stir or two with a fork, and then bring it together with your hands, being careful not to mix it too vigorously

4. 4

   Wrap dough in plastic wrap and chill at least 30 minutes before rolling out. While it is chilling, prepare the filling

5. 5

   Prepare the fennel: In a frying pan cook 3 T bacon until it begins to brown. Add sliced fennel and about 2 T olive oil, toss to coat the fennel and add 1/4 c water. Cover and cook on a medium low heat until fennel is softened, but still has a bit of crunch, about 20 or 30 minutes. Remove lid and cook off any liquid, letting the fennel brown up. Add vermouth and cook for another minute or so. Toss in about 2 T torn fennel fronds.

6. 6

   Prepare the onion: In a frying pan cook the remaining bacon or pancetta until it is lightly browned around the edges. Remove from pan and drain, leaving grease in pan. Add sliced onions and two tablespoons of oil and toss to coat the onions (add more if there isn't much grease, less if there is). Cook on a very low heat, and after about 5 minutes add the minced garlic, and salt and pepper lightly. Cover tightly and continue cooking until soft, for another 10 or 20 minutes. Try not to brown them too much. Remove lid and cook off any extra liquid.

7. 7

   Preheat oven to 375?

8. 8

   Assemble the tart: Roll crust into a circle and press gently into tart pan, or place onto baking sheet. Gently toss together fennel, onions, and bacon. Mound on tart crust. Top with grated cheese, rosemary and thyme .If making a free form tart, fold over the crust along the edge. Chill in refrigerator for 10 minutes.

9. 9

   Bake for about 20 or 30 minutes, until crust is lightly browned and cheese is melted. Let rest for a few minutes and serve warm or cold.

No additional tips available.