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Onion tart with bacon & cheese

This delightful recipe is easy to follow and perfect for any occasion.

Prep Time
40 mins
Cook Time
40 mins
Servings: 1 lart tart
Course: Lunch
Cuisine: International

Ingredients

Pastry
  • 170 g flour
  • 90 g salted butter chilled
  • 1 large free-range egg whole
  • 60 g Parmesan Cheese finely grated
  • 90 ml cold water
Onion mix
  • 1 kg onion peeled and finely sliced using a food processor or mandolin in possible
  • Olive oil to sauté
  • 2 bay-leaves
  • salt & pepper
Egg filling
  • 125 ml / ½ cup milk
  • 125 ml / ½ cup cream
  • ½ tsp salt
  • 2 large eggs
  • 100 g Emmental cheese
  • 90 g Bacon finely diced
  • 1 tsp finely chopped fresh dill or ½ tsp dried dill
  • Finely chopped chives to garnish optional

Instructions

Pastry
    Cup of Yum
  1. Add the flour, butter, eggs and water to the bowl of a food processor and briefly pulse until the dough just comes together. Tip this out onto a floured surface and bring together. Wrap in cling and allow it to rest in the fridge for about an hour. Roll the pastry out to and line a 23 cm tart mould with pastry and then place it back into the fridge. You will have a little extra pastry leftover. Cut this into straws to bake with the tart.
Onion mix
  1. Fry the onions over a gentle heat until they take on a little colour and are softened along with the bay leaves. This will take about 25 – 30 minutes. Season to taste.
Egg filling
  1. Mix all the ingredients together apart from the bacon and cheese and set aside.
  2. Place the onions and bacon inside the chilled prepared tart mould and pour over the egg mixture. Scatter over the grated cheese.
  3. Bake in an oven that has been preheated to 190 °C for 45 minutes.

Notes

  • NOTE: Place the tart on the bottom shelf of the oven and use the top and bottom elements (not a fan). This helps to ensure that the base of the pastry cooks through. Alternatively, follow this method to blind bake the pastry before.