Onion and Bacon Tart

Name: Onion and Bacon Tart
Yield: Makes 12 hors d'oeuvre or 6 light-lunch servings
Ingredients: 1 cup warm water (100–110°F); 1/2 teaspoon honey; 1/4 teaspoon active dry yeast (from a 1/4-ounce package); 2 cups high-gluten all-purpose flour (not bread flour) such as Sir Lancelot High Gluten Flour*; 1/2 teaspoon salt; 5 ounce slab bacon, rind discarded and meat cut into 1/4-inch-thick slices, then cut crosswise into 1/4-inch strips (about 3/4 cup); 3 tablespoons cold water; 2 tablespoons unsalted butter; 2 pounds small onions (about 8), halved lengthwise and cut crosswise into 1/4-inch-thick slices; 1/4 teaspoon caraway seeds; 1/2 teaspoon black pepper; 3/4 teaspoon salt; 2 tablespoons crème fraîche; 1 tablespoon minced fresh thyme; a standing electric mixer with paddle attachment and dough hook; a pizza stone; a small offset spatula

By Kay Rentschler

August 20, 2004

Zwiebelkuchen mit Speck

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