Caramelized Onion and Bacon Tart
User Reviews
5
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Prep Time
10 mins
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Cook Time
55 mins
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Total Time
1 hr 5 mins
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Servings
6 people
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Calories
536 kcal
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Cuisine
French, Vegetarian
Caramelized Onion and Bacon Tart
Description
The Caramelized Onion and Bacon Tart begins with slowly sautéed yellow onions in butter and olive oil until golden and sweet. Crisp bacon cut into thin strips adds a smoky, salty contrast to the onions. These components are combined with a custard of heavy cream, eggs, and provolone cheese, then poured into a prebaked pie crust to maintain a firm, flaky foundation. Baking at a moderate temperature ensures the filling sets to a creamy yet firm texture, with a finished tart that balances sweet and savory flavors seamlessly.
The tart can be served warm or at room temperature, making it suitable for brunch, light dinners, or as a savory addition to a gathering. The combination of caramelized onions and bacon gives a depth of flavor that pairs well with simple greens or as part of a tapas spread.
Partially prebaking the crust with weights prevents it from bubbling or becoming soggy when the custard filling is added. Covering the edges with foil during baking protects the crust edges from burning before the filling is fully cooked.
Ingredients
- 4 cups yellow onion thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon butter unsalted
- 6 ounces Bacon sliced into ¼ inch thick julienne
- 1 cup heavy cream
- 2 egg
- ½ cup provolone cheese
- 2 tablespoons provolone cheese
- salt
- black pepper
- 1 pie crust ( pillsbury) part prebake in baking dish
Instructions
- Preheat the oven to 350° F.
- Heat the olive oil and butter in a large skillet until the butter melts. Add the onions and sauté, stirring occasionally, until translucent and golden, about 15 minutes.
- Meanwhile, roll out the pie crust and press it in a baking dish that is about 1 ¼” inches deep and 9” in diameter. Prick the dough slightly with a kitchen fork. Place aluminum foil of a piece of parchment paper over and fill it with pie weights, rice, or dry beans. Bake it for 12 minutes. Remove weights and paper and set them aside.
- In a small skillet cook the bacon until crisp. Drain on a paper towel and set aside.
- Whisk together in a large bowl, the heavy cream, eggs, season with salt and pepper. Stir in the reserved bacon, the caramelized onions, and ½ cup provolone cheese into the egg mixture. Mix well and pour it evenly into the pie crust. Sprinkle the remaining pecorino cheese over the top. Cover the edges with a pie shield or aluminum foil to prevent burning.
- Bake in the warm oven for 40 minutes, the top of the tart turns into a golden color, and the blade of a knife comes out clean. Remove from the oven and let it cool off on a wire rack.Serve at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 536 kcal
% Daily Value*
| Calories | 536kcal | 27% |
| Carbohydrates | 26g | 9% |
| Protein | 13g | 26% |
| Fat | 43g | 66% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 143mg | 48% |
| Sodium | 470mg | 20% |
| Potassium | 305mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 857IU | 17% |
| Vitamin C | 8mg | 9% |
| Calcium | 172mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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