Alsatian-style bacon and onion tart
6 slices thick-cut bacon
1 medium sweet onion
Salt to taste
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1 sheet purchased puff pastry (from 17.25-ounce package)
3/4 cup small-curd cottage cheese
1/3 cup sour cream
2 teaspoons olive oil
Coarsely ground black pepper to taste
Makes 4 servings as a main dish.
Set a large skillet over medium heat; slice the bacon in half lengthwise and cut crosswise into 1/2-inch pieces. Add bacon to skillet and cook, stirring and tossing frequently, until bacon is beginning to color but is not yet crisp, 7-8 minutes. Lower heat if bacon browns too quickly. Remove bacon from skillet with slotted spoon and drain on paper towels; leaving grease in skillet; return skillet to heat.
While bacon is cooking, slice onion very thinly (a mandoline will yield the best results). After you remove bacon from skillet, add the sliced onion with a pinch of salt; reduce heat to medium-low and cook slowly, stirring occasionally, until onions are pale golden, about 25 minutes. Do not let onions burn; reduce heat to low toward end of cooking and stir frequently.
While onions are cooking, remove puff pastry sheet from freezer to thaw.
In a blender, combine cottage cheese, sour cream, olive oil, a pinch of salt and a generous grinding of pepper; blend until smooth.
Line a large baking sheet with parchment paper and lightly flour a work surface and a rolling pin. Roll out puff pastry to make a rough 12-inch square and transfer to baking sheet (you can also roll the pastry out directly on the lined baking sheet).
Spread cottage cheese mixture onto pastry, leaving a 1-inch border. Distribute onions evenly over cheese, then scatter bacon evenly on top. Bake on middle rack of oven until crust is puffed and golden brown, about 20 minutes.
Nutritional analysis per serving: 838 calories, 58 grams fat, 60 grams carbohydrates, 19 grams protein, 20 milligrams cholesterol, 639 milligrams sodium, 2 grams dietary fiber, 63 percent of calories from fat.