Flour Arrangements

Bedazzled by Bacon

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Crust
1 1/4 cup all-purpose flour
1 teaspoon brown sugar
1/2 teaspoon salt
1 1/2 sticks cold, unsalted butter, cut in
1/4 cup ice water, strained
6 thick-cut bacon slices
3/4 cup brown sugar
1 teaspoon smoked paprika
2 medium onions, thinly sliced
2 tablespoons unsalted butter
1/2 cup white wine
1 1/2 cups heavy cream
3 large eggs
1 cup packed, grated Gruyère cheese
30 minutes Preheat oven to 400° F and place the oven rack in the top half of the oven. Line a rimmed baking sheet with foil and place a rack on top of the foil. Mix brown sugar and smoked paprika in a small bowl. Sprinkle about half the mixture evenly over the tops of the bacon slices. Press sugar firmly into the bacon; turn bacon over and repeat. Lay the bacon slices on the prepared rack. Bake for 15 to 25 minutes, until bacon has cooked to desired crispness. Set aside to cool. Once cool, chop bacon into bite size pieces.
20 minutes Add white wine and cook until it has evaporated.
30 minutes If the filling begins to brown too much for your liking, slide a baking sheet on the top rack of the oven to diffuse the heat
10 minutes Remove pan sides

Ingredients