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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!

Course Appetizer, Entre, Holidays, Side Dish
Cuisine American
Keyword Appetizer, Entertaining
Prep Time 30 minutes
Cook Time 25 minutes

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

  1. Preheat the oven to 375°F with a rack positioned in the top third of the oven

  2. 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

  3. Roll out the thawed puff pastry using a lightly flowered rolling pin to the size of 14x10 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.

  4. 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.

  5. 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,

  6. While the onions cook - in a medium bowl mix the Creme Fraiche, sea salt, black pepper and nutmeg.

  7. Remove the puff pastry sheet from the fridge and spread the creme fraiche mixture evenly to edges of the pressed rim.

  8. Once the onions are golden brown top the creme fraiche with the onion mix and the cooked bacon evenly.

  9. 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!