Tart of the Mediterranean Night

Cornmeal Crust Tart with Caramelized Bacon, Bleu Cheese, and Lettuce Medley

1 hour
Serves 4
DinnerMediterranean
Herb's take

This Mediterranean-inspired savory tart is a study in contrasts: a crispy cornmeal crust, smoky-sweet bacon, tangy bleu cheese, and a fresh lettuce medley. You’ll learn how to use lettuce as both a baked filling and a crisp topping, with a cornmeal crust that’s easier than pie (and way more impressive).

Ingredients

Yield
4

Instructions

  1. 01
    In a food processor, pulse the flour, cornmeal, and salt to combine. Add the cold butter and pulse until mixture resembles coarse crumbs.
  2. 02
    Drizzle in the ice water, one tablespoon at a time, pulsing until the dough just comes together.
  3. 03
    Turn out dough onto a lightly floured surface and press into a disk. Wrap in plastic wrap and chill for 20 minutes.
  4. 04
    While dough chills, cook the bacon in a large skillet over medium heat until it renders fat and crisps, about 8 minutes. Remove with a slotted spoon and set aside.
  5. 05
    Add the sliced onion to bacon fat and cook until deeply caramelized, about 10 minutes, stirring often.
  6. 06
    Stir in half of the chopped lettuce and sauté until just wilted, about 2 minutes. Remove from heat and let cool slightly.
  7. 07
    Preheat oven to 375°F. On a floured surface, roll out the chilled dough into a 12-inch round. Fit into a 9-inch tart pan and trim excess. Prick the base with a fork.
  8. 08
    Line crust with parchment and fill with pie weights. Bake for 15 minutes, then remove weights and parchment and bake 8 minutes more until barely golden.
  9. 09
    In a large bowl, whisk eggs, milk, thyme, and black pepper until smooth.
  10. 10
    Scatter the bacon, caramelized onions, and wilted lettuce over the tart crust. Sprinkle with bleu cheese. Pour egg mixture evenly over the filling.
  11. 11
    Bake tart for 25 minutes, until just set and lightly golden at the edges. Cool on a rack for 10 minutes.
  12. 12
    Toss remaining fresh lettuce with olive oil and a pinch of salt, then pile on top of the slightly cooled tart.
  13. 13
    Slice and serve warm or at room temperature.

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