Caramelized Onion Tart with Bacon and Dates Serving Size - 6 Prepared By - Ellice & Monty Recipe Rating
			6 regular slices smoked bacon 2 tablespoons butter 1 tablespoon olive oil 2 medium onions, peeled and thinly sliced 2 tablespoons white wine Salt and pepper to taste 2 teaspoons poppy seeds 2 to 3 sprigs thyme, leaves removed and finely chopped Puff Pastry Flour for dusting 8 tablespoons (1/2 cup) creme fraiche 3 dates, split in half and pits removed
			In a large 12-inch skillet, render the bacon over medium-low heat until crispy, cooking for about 5 minutes on each side. Drain the bacon on a paper towel and set aside. Pour the bacon fat into a heatproof container to discard later, after it cools completely. Wipe the skillet, leaving some bacon fat behind. Heat the butter and oil over medium-high heat, cooking until the butter begins to brown. Add the onions, and increase the beat to high. Cook, sbaking the pan from time to time, for about 7 minutes, until the onions become limp and translucent. Reduce the heat to medium and continue to cook the onions while stirring, for about 15 minutes, until they are soft and are just beginning to brown. Stir in the wine and continue to cook for a few more minutes. Season with salt and pepper. Stir in the poppy seeds, creme fraiche. and thyme and set aside to cool. Preheat the oven to 350°F. Roll out the puff patery dough. Using a small glass bowl or round cutter with a 4- to 5-inch diameter, cut out 6 rounds. Yop each round of pastry with 2 tablespoons of the onion mixture, leaving 1 inch around the edge of pastry.. Cut each bacon strips into 4 pieces and tuck 4 pieces of bacon into each pile of onions. Cut each dare in half and tuck 2 pieces into ech pile of onion. Fold the edge of pastry up over the onions in a free form overlapping fashion. Each tart should be open in the center adn 1/3 covered with the overlapping dough. Place the tarts on a baking sheet and bake of 20-25 mins until golden brown. Server warm.