Easy Onion with Bacon Tart
This is an easy onion tart that is great for holiday entertaining or as an elegant brunch item. Once it is cooked and cooled you can slice it with a pizza cutter into bite sized delights. The easy comes in by using a frozen puff pastry – that hardest part is thawing it! Everything else can be put together in a jiff – and if you want – have fun and add some other toppings. MADELEINE! You need to fix this for Tom – we spoke about it!
Onion with Bacon Tart
Using a frozen puff pastry makes this crowd pleasing tart easy to put together for holiday gatherings – for starters, brunch or an simple meal when you add a salad!
Ingredients
- 1 Sheet frozen puff pastry , thawed – this is half of a 17 oz package typically
- 3 bacon slices – cut into 1/2 inch pieces
- 1/4 cup dry white wine
- 2 Large yellow onions cut into 1/4 inch slices – about 1 1/2 lb
- 1 Tbsp Mild Cultivated Tree Extra Virgin Olive Oil – or try our Infused Butter or an Herbal Infused
- 3/4 cup Creme Fraiche – cultured cream
- 1/2 tspn fine sea salt
- 1/8 tspn freshly grated nutmeg – grate with a microplane or our 'gratest' tool
- 1/8 tspn fresh ground pepper
- 1/2 Tbsp Fresh chopped thyme or dried – for topping tart
Instructions
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Preheat the oven to 375°F with a rack positioned in the top third of the oven
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Cut the bacon slices into 1/2 inch pieces and bake for about 20-30 minutes, until crisp while you prepare the rest of the recipe
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Roll out the thawed puff pastry using a lightly flowered rolling pin to the size of 14×10 rectangle. Transfer the rolled puff pastry to the rimmed baking sheet lined with parchment paper. Fold 1/2 inch of the pastry in on all sides and press the edges with a fork, forming a rim. Chill the crust in the fridge while continuing.
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Don't forget your bacon in the oven! Once it is crisp – remove from oven and allow to drain on paper towels and INCREASE the oven temperature to 400°F.
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In a large bowl whisk the white wine and olive oil. Add the sliced onions and toss to coat.
Heat a large cast iron or enameled skillet to medium. Once hot add onions and stir. Allow to caramelize – about 20 minutes – stirring occasionally,
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While the onions cook – in a medium bowl mix the Creme Fraiche, sea salt, black pepper and nutmeg.
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Remove the puff pastry sheet from the fridge and spread the creme fraiche mixture evenly to edges of the pressed rim.
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Once the onions are golden brown top the creme fraiche with the onion mix and the cooked bacon evenly.
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Bake in the preheated 400°F oven in the upper middle third of the oven for 20 – 25 minutes until edges are golden brown and topping in bubbling. Remove from oven and allow to cool – sprinkle with fresh chopped thyme, slice to sizes appropriate for your occasion and enjoy!