Cornmeal Crust: makes 2
11 oz. All Purpose flour
3 1/2 oz. yellow cornmeal
2 tsp. sugar
1 1/2 tsp. salt
2 sticks cold unsalted butter, cut into pieces
1/3 cup crema or sour cream
1/4 cup ice water
Put all dry ingredients in a food processor and pulse to combine. Add butter and pulse until the mixture is coarse and pebbly. Move to a bowl. Work in crema and water to form a dough. Divide into 1/2, chill for 4 hours to overnight. Remove from fridge and roll out like pie crust, lining a pie pan.
This dough freezes well, we always make one onion tart and freeze the other crust for later.
2 strips bacon
1 T. olive oil
2 T. butter
2# onions, julienned
2 tsp. sherry vinegar
1 T chopped rosemary
1 tsp. crumbled pequin pepper. Pepper flakes work well, too.
2 large eggs
1/2 cup crema
Cut bacon into thin slices and brown in olive oil. Remove.
Drain all but 1 tablespoon of fat from the pan, add butter and onions.
Cook until onions are reduced by 2/3.
Add vinegar, salt and pepper to taste. Continue cooking onions until deeply brown.
Stir in rosemary and chile, set aside to cool.
Preheat oven to 400 degrees.
Mix eggs, crema and onions, pour into pan and cook 35-40 minutes.