Eggstraordinary!! Grilled Onion & Bacon Tart!!!
For the Crust:
2 cups flour
½ cup shredded Romano cheese
½ tsp. chili powder
½ tsp. paprika
¼ tsp. fresh ground black pepper
1 Zest of 1 lemon
1 tablespoon lemon juice
3 tablespoons of warm water
10 tablespoons of cold butter
For the Filling:
¼ lb. of bacon – cooked and cut up
1 grilled jalapeño – chopped
1 clove of garlic – grilled and grated
1 red onion – sliced and grilled
½ cup grated Romano cheese
¼ cup grated mozzarella cheese
½ cup milk
6 Land-O-Lakes All Natural eggs
Olive oil for drizzling
To Make the Crust:
In a large bowl combine the flour, cheeses, seasonings and mix. Cut the butter into small pieces and work into the flour mixture until it is crumbly.
Add the lemon zest, lemon juice and water. Work the flour mixture until moistened. You may add an extra tablespoon of water if necessary to bring the dough together.
Shape the dough into a disk and wrap. Refrigerate for 30 minutes.
Place the dough on a lightly floured surface and gently roll out to fit a 10 inch pie dish.
Press down the sides of the crust with a fork and poke the bottom with a fork.
Preheat Oven 350 degrees:
Bake the crust for 15 minutes. Let the crust cool before pouring in the filling.
For the Filling:
Cook bacon and set aside.
Heat a griddle and place the jalapeño, sliced onion and clove of garlic. Drizzle with a little olive oil. Remove when a golden color is achieved.
Let the onion and jalapeño cool before mixing.
In a large bowl mix together the eggs, milk, cheeses, chopped jalapeño, onion, grated garlic and bacon. Pour into the cooled pie shell. Grate a little more Romano cheese on top.
Bake 30-35 minutes until eggs are set.