¾ teaspoon Minor's Bacon Base

1 tablespoon water

1 tablespoon extra-virgin olive oil

2 large sweet onions, thinly sliced

4 medium-sized cloves garlic, finely chopped

1 fresh bay leaf

¼ teaspoon dried thyme, crushed

2 teaspoons dried parsley, crushed

¼ teaspoon freshly ground black pepper Pinch dried red pepper flakes

½ recipe Basic White Bread dough

4 eggs, beaten

2 tablespoons grated Parmesan cheese

• Preheat oven to 450° with a rack set in the center position.

• Add the bacon base to a small microwave-safe bowl or coffee cup; spoon the water and oil over the top. Microwave on high for 30 seconds; cover with plastic wrap and set aside.

• Add the onions, garlic, and bay leaf to a microwave-safe bowl. Cover and microwave on high for 4 minutes. Turn the bowl and microwave on high for an additional 3 minutes. (Be careful not to burn the onions.) Carefully remove the cover (there will be lots of steam!); discard the bay leaf and mix in the thyme, parsley, pepper, and red pepper flakes; cover and set aside to cool.

• Treat a 13″ × 18″ rimmed baking sheet (jelly roll pan) with spray oil. Place the dough on a lightly floured surface and roll the dough into a 13″ × 18″ rectangle; transfer to the baking pan. Cover with a damp cotton towel or plastic wrap and let rest for 30 minutes to rise. (The dough may “shrink” away from edges of pan; if so, gently use the tips of your fingers to push it back to the edges.) Prick the dough all over with the tines of a fork. Uncover the bacon base mixture and whisk with a fork. Brush the mixture evenly over the dough.

• Stir the eggs and Parmesan cheese into the cooked onion mixture; spread the mixture evenly over the prepared dough. Bake for 12 minutes. Rotate the pan and bake until the crust is cooked through and the edges are lightly browned, about 12 minutes more. Remove from oven and transfer the tart to a serving board. Slice and serve warm or at room temperature.