- 1 1/2 cups flour
- 7 tablespoons cold butter, chopped into small pieces
- 6 tablespoons cold water
- 1/4 teaspoon sea salt
- 5 tart apples, peeled, cored, and sliced
- 1 tablespoon fresh rosemary, diced
- 1/2 cup sugar
- 4 slices of bacon
- 1 onion, sliced
- 1 egg
- 1 teaspoon water
- Process flour and salt in food processor. Slowly add butter chunks. Then slowly add water until it’s all combined and crumbly.
- Remove dough from processor and form into a ball. Wrap in plastic wrap and let sit at room temp for about an hour.
- Preheat the oven to 425.
- Cook the bacon in a cast iron skillet. Remove from pan and cut into small chunks.
- Cook the onion slices in the same skillet with the bacon grease. After about 10 minutes, turn the heat down and let cook slowly for about 40 minutes, occasionally stirring, allowing them to caramelize.
- Roll the dough out on a floured surface into a large circle… large enough to completely fill the bottom and sides of a 9 inch (removable bottom) tart pan and flow over the top of the top of the tart like a galette. Press the crust into the bottom and sides of the pan.
- With half the apples, sugar, bacon, onions, and rosemary, lay down a layer of apple slices in the crust, sprinkle with rosemary and sugar, toss in bacon pieces, then some onions. Then lay down the second layer of apples, rosemary, sugar, bacon, and onions. Fold the edge of the crust over the top of the filling.
- Whisk together egg and water and brush the entire top of the tart.
- Bake for about half hour, or until the apples turn golden brown.
- Remove from oven, allow to cool for a few, extract from tart pan, then slice and serve warm (or really at any temp it’s delicious).