Tarte Lyonnaise

This is one of our signature dishes. Serve it as an appetizer or first course, or with a salad and country French bread for a light meal. Makes one 10-inch tart, 10 slices.


5 yellow onions, thinly sliced
2 whole leeks, thinly sliced
½ lb. smoked bacon, cut into small pieces, browned crisp and drained
½ cup crème fraîche
4 whole eggs, lightly beaten
¾ cup goat cheese
1 Tbs butter
1 cup grated Emmenthal cheese
pinch nutmeg
salt & pepper to taste

Peel onions, cut into half and slice thin. Cut and slice the leeks into thin slices. Wash the leeks thoroughly. Sweat the leeks and onions together with butter in a large sauté pan over medium heat. You do not want any browning to occur. The leeks and onions should be translucent. Sweat until the moisture is gone. Add the crème fraîche. Continue to cook, stirring constantly. Remove from heat. Add the bacon, goat cheese, eggs, Emmenthal and spices until fully incorporated. Place mixture into a container, cover and chill for 2 hours.


(makes two 9″ tart shells, you can freeze the extra dough for up to a month, or just make half the recipe).

¼ cup ice water (but not ice cubes)
2½ cups flour
1 tsp salt
1 cup butter (2 sticks), chilled and cut into small pieces

Using food processor, combine flour and salt. Add butter and pulse until mixture resembles small peas. With machine running, add water until dough comes together. You may need to add up to 2 more tbsp. of water. Divide dough in half, flatten into disks, wrap in plastic and chill for at least 1 hour. (Overnight is best). Roll out to an approximate diameter of 14 inches and 1/16 inch thick. Place into a 10-inch tart pan. Blind bake 350° until just golden brown. (Approximately 15 minutes). Remove from oven and cool to room temperature.


Add filling. Place back into a pre-heated 350° oven and bake for 45 minutes, until top becomes slightly brown. Cool for 10-15 minutes before slicing.