Smoked Gouda and Caramelized Onion Tartlets with Bacon Jam

Instructions

1. 1

   For the pie crust: In a large bowl, combine flour and a pinch of salt. Cut in cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add ice water, 1 tablespoon at a time, mixing until the dough just comes together. Do not overmix. Divide the dough in half, flatten into discs, wrap in plastic wrap, and refrigerate for at least 30 minutes.

   ~40 min
2. 2

   For the caramelized onions: Thinly slice the onions. In a large skillet, melt unsalted butter and olive oil over medium-low heat. Add sliced onions, balsamic vinegar, sugar, salt, and pepper. Cook, stirring occasionally, for 45-60 minutes, or until deeply golden brown and caramelized. Set aside.

   ~60 min
3. 3

   For the bacon jam: While onions are caramelizing, cook bacon in a medium saucepan over medium heat until crisp. Remove bacon to a paper towel-lined plate, reserving about 2 tablespoons of bacon fat in the saucepan. Crumble the cooked bacon. Add brown sugar, maple syrup, apple cider vinegar, and minced garlic to the reserved bacon fat. Bring to a simmer, then stir in the crumbled bacon. Cook for 5-10 minutes, stirring occasionally, until jam-like. Set aside.

   ~25 min
4. 4

   Preheat oven to 375°F (190°C). Lightly grease a 12-cup muffin tin. On a lightly floured surface, roll out one disc of pie dough to about 1/8-inch thickness. Use a round cutter (about 3.5-4 inches) to cut out 12 circles. Gently press each circle into a muffin tin cup, creating a shell. Prick the bottom of each shell with a fork.

   ~15 min
5. 5

   In a small bowl, whisk together the grated Gouda, egg, heavy cream, and fresh thyme leaves. Season with a pinch of salt and pepper.

   ~5 min
6. 6

   Spoon a layer of caramelized onions into each tartlet shell, followed by a dollop of bacon jam. Pour the Gouda mixture over the onions and jam, filling each shell about three-quarters full.

   ~10 min
7. 7

   Bake for 20-25 minutes, or until the tartlet crust is golden brown and the filling is set and slightly puffed. Let cool in the muffin tin for 5-10 minutes before carefully removing to a wire rack. Serve warm.

   ~30 min