Five-Onion and Smoked Duck Tart with Thyme Crust

Ingredients

(For the pastry)

2 cups flour

Pinch of salt

1 T thyme, fresh, minced

1cup butter, cut into cubes

¼ cup ice water, portion may vary depending on humidity probably less

(For the filling)

1 package smoked duck (substitute 1/4 +- pound bacon)

2T Olive oil

One medium onion, sliced thinly

½ pound leeks, white part only, thinly sliced

1 large or two small shallots very thinly sliced

2 garlic cloves, very thinly sliced

2 spring onions (green onions), trimmed and chopped

1 tsp butter

1 T thyme, fresh, minced

Salt and pepper to taste

1 cup heavy cream

1 cup Gruyere cheese grated (or parmesan)

Procedure

1. To make the pastry: Blend the flour with the salt and thyme in the bowl of a food processor. Add the butter and pulse about 15-20 times, or until the mixture resembles coarse cornmeal. Add about ¼ cup of water, or just enough to make the pastry dough come together and pull away from the sides of the bowl. Add another 1-2 T of water if needed. Transfer the dough from the food processor to a large sheet of plastic and wrap it up into a ball. Refrigerate for at least two hours.
2. Meanwhile begin the filling: In a skillet, crisp the smoked duck over medium heat on both sided, about 4-6 minutes. Drain on paper towels and let cool. Gently crumble the duck into ½ inch pieces and set aside.
3. Heat one T of oil over low heat. Add the onions and cook for 5 minutes, stirring frequently. Add the leeks, shallots, garlic and spring onions, butter and half the thyme to the pan and season with salt and pepper. Cook over very low heat for 15 minutes, stirring frequently. Transfer the mixture to a large bowl. (The onion mixture and duck can be made 1 day ahead of time. Cover and refrigerate until needed.)
4. To assemble and bake the tart: Position a rack in the middle of the oven and preheat to 350 degrees F. In the same pan you cooked the onions in heat the cream, remaining thyme, and a generous sprinkle of pepper over low heat. Simmer for 5-8 minutes, or until thickened and it looks buttery and creamy around the edges of the pan. Let cool slightly.
5. Meanwhile, working on a lightly floured surface, roll out the chilled dough into the shape of your tart pan about ¼ inch thick. (Or pie pan) Drape the dough over the tart pan and press down lightly. Trim off the overhanging dough. Press the pastry into the tart pan.
6. Add the cream to the onion mixture and stir well. Stir in the duck pieces and the grated cheese and pile the mixture into the prepared crust.
7. You can leave the tart as is or cut thin strips out of the remaining trimmed dough and make a lattice pattern on top of the tart.
8. Place the tart on a cookie sheet and back for about 1 hour, or until golden brown. If the tart is browning too quickly, reduce the oven temperature to 325 degrees and cover loosely with parchment paper. Let cool for 5-10 minutes before removing from the tart pan and serve hot or at room temperature.