I stole this recipe from my fellow junior league member Miss Li, may she rest in peace. She used this recipe to win the hearts of all of her male conquests (she had many) before dying a gruesome death in 2019. Her tart recipe, however, lives on.
(As always, feel free to use substitutions liberally here!)
For the crust
Half a small box of phyllo dough (pastry shell will also work)
2 tablespoons milk
1 tablespoons oil
For the Tart Topping:
¼ cup of feta cheese
8 pieces of bacon
1 ½ cups of chopped shallots or onions
½ cup of cherry or plum tomatoes
1/8 cup of white sugar
How you make it:
Start with the Crust
1. Preheat the oven at 375 degrees
2. Crack the eggs, add the milk and oil and mix into a soupy glaze
3. If using phyllo dough, fold sheet in half. In between the sheets, liberally spread the egg mixture to act as a glue.
4. Keep building folded sheets on top of each other, using the egg mixture in between all of the sheets. Build until you have approximately ¼-½ inch thick pastry crust.
5. Put the tart in for approximately 20 minutes, or until slightly golden (halfway cooked)
6. Take out and set aside.
How to build the Tart
1. Cook slices of bacon, set aside.
2. Chop onions or shallots and sauté until brown,
3. Throw in the sugar until it is caramelized and set aside.
4. Cut the cooled bacon into tiny strips.
5. Slice the tomatoes in half
6. Coat the tart with the onions, bacon, sliced tomatoes and feta.
7. Put in oven and cook for 20 minutes, or until the tart is fully golden brown and the tomatoes are cooked.
8. Add pepper to taste (optional: drizzle with balsamic vinaigrette on top for some added dimension).
Serve with some greens (mine are from Mrs. K’s basement garden) and watch the marriage proposals come in.
Your favorite tart (and fan of double entendres),
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