Bacon and Onion Tart, part II

I briefly mentioned the ingredients in the post, but I will revisit this for clarification.  The ingredients for the Bacon and Onion tart were generally easy to procure.  It just so happened that creme fraiche has been recently carried at a local store, but when they're out of the current supply, I probably won't see it again for a long time.  I can almost always buy sour cream and cottage cheese, but they are very expensive. . .around $4 for a small (8 oz) container.

Nestle has a big presence here, and they sell sour cream, but it is the consistency of cream (it's pourable), not thick like sour cream.  And the flavor is terrible.  While I was home this summer, I made a point of going to the local grocery just so I could buy a $.99 container of sour cream, because it's five times better than what I can get here, and just so affordable.

Bacon, onions, flour, etc. are all readily available, so nothing else was a challenge, aside from the fact that the recipe call for rolling out the dough to a 10 x 16 inch oval, and my oven, at best, is 15 inches wide.

As for preparation, I did this one all on my own.  Gigi (the nanny/cook) doesn't work on Saturdays.  I think I may have even done the dishes for this one too!