Cheers It's Friday

If you live in the south, specifically Georgia, the entire week has felt like a string of Fridays. (Major snow and ice storm here since Monday!!!)  My wine selection for "this Friday" is still in transit...somewhere, but not here.  I did make it out today--thank goodness, 5 days home bound is well, a little much.  The wine I did want to be drinking "right now" was a 2008 Trimbach Riesling Alsace Reserve, # 62 on the Wine Spectator Top 100 list.  The wine I am drinking a 2003 Riesling Cuvee' Albert-Vin D' Alsace paired with an Onion, Gruyere and Applewood Smoked Bacon Tart.  When in doubt what to pair with a wine, I consider the local cuisine and well~ onion tart and Alsace is a perfectly traditional match.

This onion tart is adapted from Sunday Suppers at Lucques by Suzanne Goin.  It is not truly traditional to what I remember in Alsace, but pairs nicely with the wine.  Add a mixed green salad and an appetizer is easily dinner.  Cheers, no more Fridays this week!

Onion Gruyere and Applewood Smoked Bacon Tart

adapted from Sunday Suppers at Lucques by Suzanne Goin

2 Sheets Trader Joes frozen puff pastry

3 large egg yolks

12 oz. sliced applewood smoked bacon, cut into 1 inch pieces
3 tablespoons extra virgin olive oil
2 small to medium white onions, sliced thinly
2 tablespoons fresh thyme
3/4 cup whole milk ricotta, drained if wet
1/3 cup creme fraiche
4 oz. Gruyere cheese, shredded
salt and pepper

1.  Preheat oven to 400 F.
2.  Defrost the 2 puff pastry doughs for 10 minutes on  2 baking sheets lined with parchment paper.  Meanwhile in a small bowl mix together 1 egg yolk and 1/2 teaspoon of water. After 10 minutes, with a knife score a border 1/4 inch around the edge of the dough. Brush this border with the egg yolk mixture and return the pastry dough to the freezer.
3.  Heat a large saute pan with 1-1/2 tablespoons olive oil add the bacon and saute over medium high heat for about 5 minutes.  Bacon should be crisp, but still tender.  Turn heat to low and add the onion slices, 1 tablespoon thyme and 1/2 teaspoon salt.  Saute until onions are just wilted, about 1-2 minutes.  Remove from heat and cool on a platter.
4.  In the bowl of a food processor, mix until smooth the ricotta, 2 egg yolks, and  1-1/2 tablespoons olive oil.  Transfer ricotta mixture to a small bowl and fold in creme fraiche.  Season with a pinch of salt and pepper.
5.  Spread a thin layer of the ricotta mixture on the puff pastry dough within the scored border.  Sprinkle with the Gruyere cheese and top with the onion bacon mixture.
6.  Bake for 25 minutes, rotating pans half way through  baking time.  Cool slightly and sprinkle with some fresh thyme leaves.