National Onion Associat ion

Yield: 6 servings.

1 lb. puff pastry, 12"

½ lb. lean bacon, cooked and diced

5 medium yellow onions, sliced thinly

2 Tbsp. butter

1 egg

¾ cup heavy cream

1 tsp. garlic salt

2 oz. Swiss cheese, grated

Prepare a 12" puff pastry shell rolled to ⅛" thick and shaped in a 14" circle. Place in a tart pan and fill with pie weights. Bake at 350°F for 15 minutes. Remove from oven and let cool. Cook onions in butter over low heat, in covered pan, until soft and tender. Do not brown onions. Spread cooked bacon and onions in prebaked crust. Beat egg, cream and garlic salt together in medium bowl. Pour over bacon-onion mixture. Sprinkle with cheese. Bake at 350°F for 25 to 30 minutes, until golden brown and egg mixture sets. Let stand five minutes before cutting.