Amazing Caramelized Onion Tart with Bacon

I first made this as an appetizer last Thanksgiving.  My husband took one bite and informed me "You're going to need to make another batch - so everyone else can have some too.  These aren't going to last that long" 

I wound up make three batches! 

Caramelized Onion Tart with Poppy Seeds, Bacon and Dates
  Adapted from Spice: Flavors of the Eastern Mediterranean
8 regular or 4 thick cut slices Bacon
2 tb Butter
1 tb STM Rosemary EVOO
2 tb STM White Wine
2 tsp STM Poppy seeds
1 tb STM Thyme
1/2 recipe Savory Cracker dough (to follow)
1/2 c Creme Fraiche (or sour cream with buttermilk)
4 pitted Dates, roughly chopped

  Pre-heat the oven to 350. Roughly chop the bacon and render it in a large skillet.  Chopping it before cooking will ensure that more of the fat is rendered out.  Scoop out the bacon and drain.  Pour out all but about 1 tsp of the fat.  Add EVOO and butter.  Once the butter begins to brown add the onions.  Cook over a low heat, stirring occasionally, until they begin to caramelize about 20 minutes.  De-glaze with the wine.  Let the alcohol cook off (1 min) and then stir in the poppy seeds, creme fraiche, and thyme.  Season and cool.  Both the cracker dough and the filling can be made ahead of time.
  Roll out the dough to 1/4" - 1/8" thick.  For hors d'oeurves, I use a shot glass to cut out the rounds.  For appetizers, use a 4-5" cutter.  Top with 1 tsp onion mixture for the small rounds or 2 tb for the larger.  Tuck the dates into the mound of onion and top with the bacon.  Fold the edges of the dough up over the filling and pinch where the edges overlap.  Gently move to a sheet pan and bake for 20-25 minutes.  Sprinkle with a pinch of Nigella seeds to finish.

Savory Turkish style Cracker dough
1 1/2 c Flour
1/2 c Cornmeal
1 tb Sugar
1 1/2 tsp Salt
10 tb Cold butter, diced
3/4 c Buttermilk
1 tb STM Sesame Seeds
2 tsp STM Poppy seeds
1 1/2 tsp STM Nigella seeds
  Sift together the dry ingredients.  Add the seeds.  Cut in the cold butter (using a pastry blender, food processor, or fork) until pieces are no larger than a pea.  Mix in the buttermilk.  The dough will be a little moist.  Wrap in plastic and chill 3 hours - overnight.
If making crackers, roll out to at least 1/16" or as thin as possible.  Slice into squares.  (Or roll the dough into a 1" log and slice into 1/16" rounds) **Don't re-roll the scraps.  The dough will become very tough.  (Just keep the imperfect pieces to munch on while you cook.) Prick with a fork and arrange on a lined sheet pan.  Preheat the oven to 350, then once it is hot, reduce the temperature to 325.  Bake for 8 minutes, rotate the pan, and bake for another 10-11 minutes.   Cool and enjoy!  Crackers will keep for about a week in an air-tight container.