Best 8 Onion And Bacon Tart Recipes

ONION, CHEESE, AND BACON TART

Steps:

• For crust:
• Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
• Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
• For filling:
• Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
• Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

SAVORY MUSHROOM, ONION, AND BACON PUFF PASTRY TART

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Unroll puff pastry onto a baking sheet. Score edges at 1/4-inch intervals using a paring knife or press edges using a fork. Return pastry to the freezer until you're ready to use it.
• Heat a large skillet over high heat. Add 1 tablespoon oil and heat for 1 minute. Reduce heat to medium-high. Add bacon and cook until crisp around the edges but stiff soft in the center, 3 to 4 minutes. Reduce heat to low. Add onions, mushrooms, and thyme. Sprinkle with 1/4 teaspoon salt to help vegetables release water. Cook, stirring often, until vegetables begin to wilt and most of the water has evaporated, 5 to 7 minutes. Season with black pepper to taste. Remove from heat and transfer mixture to a platter.
• Place ricotta cheese in a bowl. Beat in egg yolk and remaining oil until smooth. Season with salt and black pepper. Spread ricotta mixture to within 1/2-inch of the edges of the puff pastry. Sprinkle Gruyere cheese on top, then cover with mushroom mixture.
• Bake in the preheated oven until crust is golden brown and crisp, 20 to 25 minutes.

ZWIEBELKUCHEN (SAVORY BACON-AND-ONION TART)

Steps:

• Place milk and 4 tablespoons butter in a small saucepan, and heat until butter has melted. Remove pan from heat, and let mixture cool until tepid.
• Place milk mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the sugar, 1/2 teaspoon salt, lemon zest, egg yolks, and yeast. Gradually add 3 cups flour, creating a dough that is soft but not sticky.
• Turn dough out onto a floured surface, and knead until it is smooth and elastic and springs back when you poke it with your finger, about 5 minutes. Place in a large buttered bowl, and cover tightly with plastic wrap. Set in a warm place until dough has doubled in bulk, about 1 hour.
• Heat oven to 400 degrees. Line an 11-by-17-inch baking sheet with parchment. Punch dough down, and roll out to a 1/4-inch thickness. Place on prepared baking sheet, and cover with buttered plastic wrap; let rise until dough doesn't spring back when you poke it with your finger, about 20 minutes.
• Melt remaining tablespoon butter in a large skillet over medium heat. Add the bacon, and cook until golden and crisp and most of fat has been rendered, about 6 minutes. Add onions, and cook, stirring occasionally, until translucent, 8 minutes. Reduce heat to low. Sprinkle 1 1/2 teaspoons flour over onions, and stir in. In a small bowl, whisk together sour cream and the egg, and stir into the onion mixture. Cook, stirring, until mixture thickens, about 1 minute. Remove skillet from heat, and season with salt.
• Spread mixture on top of dough, and let rise 15 minutes more. Sprinkle top with caraway seeds. Bake until edges are crisp and brown, about 30 minutes. Transfer to a wire rack to cool, and serve. Bread will keep, wrapped and unrefrigerated, up to 4 days.

FLAMMEKUECHE (THIN-CRUSTED CHEESE, ONION AND BACON TART)

Steps:

• Combine the water, yeast and one cup of the flour in a large mixing bowl. Stir until thoroughly blended and set aside to proof the yeast, about five minutes.
• Once proofed, add the salt, then begin adding the remaining flour, little by little, until the dough is too stiff to stir. Place the dough on a lightly floured work surface and begin kneading, adding additional flour if the dough is too sticky. Knead until the dough is smooth and satiny, about 10 minutes.
• Once kneaded, place the dough in a bowl, cover, and let rise at room temperature until double in bulk, about one hour.
• Punch down and let rise again, covered, until double in bulk, about one hour.
• Preheat the oven to 450 degrees.
• Combine the onions, cheese, creme fraiche, salt and pepper and let sit for 15 minutes to soften the onions.
• Roll the dough on a lightly floured surface into a rectangle to fit a large baking sheet, measuring about 12 1/2 by 15 inches. Place the dough on the baking sheet.
• Spread the onion mixture over the dough right to the edge. Sprinkle the bacon evenly over the top, then sprinkle generously with pepper.
• Bake just until the dough is crisp, 15 to 20 minutes. Serve immediately.

SAUTEED CALVES LIVER WITH BACON, ONION AND MAYTAG BLUE CHEESE TART

Steps:

• Heat olive oil in medium skillet over medium high heat. Lightly flour liver and place in pan and sear for 5 seconds and flip. Add arugula and garlic and quickly saute Deglaze with balsamic vinegar and serve over onion tart, recipe follows.
• For the Tart: Render diced bacon until crispy. Add butter, onion, rosemary and cook until tender. Season with salt and pepper. Roll out dough and plate filling in middle and top with blue cheese. Fold over edges and bake in a preheated 500 degree oven until golden brown, approximately 10 to 12 minutes. Serve with calves liver.

ONION, BACON AND SPINACH TART

Steps:

• 1. Heat oven to 375 degrees F. Fit piecrust into 9-inch tart pan. Trim excess crust from top edge of tart pan; refrigerate while preparing filling. 2. Heat a large nonstick skillet over medium heat. Add bacon to skillet and cook, stirring often, for 8 minutes. Add spinach to skillet and cook 1 minute, stirring until wilted. Using a slotted spoon, remove bacon mixture to a paper-towel-lined plate. 3. Return skillet to medium heat and add onions, 1/4 teaspoon salt and the thyme. Cover and cook 25 minutes over medium heat, stirring occasionally, or until browned. Remove from heat and allow to cool, uncovered, 5 minutes. 4. Whisk together eggs, half-and-half, pepper and the remaining 1/2 teaspoon salt. Stir bacon mixture and onions into eggs; stir to combine. Pour egg mixture into crust. Bake at 375 degrees F for 15 minutes. Reduce heat to 325 degrees F and continue to bake 20 minutes. 5. Heat broiler. Sprinkle tart with Gruyere and broil for 1 to 2 minutes. Let stand 5 minutes before slicing and serving.

ONION CHEESE AND BACON TART

Steps:

• FOR CRUST Blend flour and salt in processor. Add butter and shortening, using on/off turns, cut in until mixture resembles coarse meal. Add 2 TBLS ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball, flatten into disk. Wrap in plastic and chill for at least one hour. Preheat oven to 400 F. Roll out dough on lightly floured work surface to 11 inch round. Transfer to 9 inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil, fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature. FOR FILLING Saute bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and saute until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt and nutmeg in small bowl to blend. Spread onion over bottom of baked crust, sprinkle bacon over, then cheese. Pour cream mixture over. Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

ONION AND BACON TART

Steps:

• Make dough:
• Stir together water, honey, and yeast in bowl of mixer and let stand until creamy, about 5 minutes. Add flour and salt and beat with paddle attachment at medium speed until a dough forms. Attach dough hook and knead dough at medium speed until dough no longer sticks to side of bowl, 10 to 15 minutes. Cover bowl tightly with plastic wrap and let dough rise at warm room temperature until doubled in bulk, about 4 hours. (Dough will be sticky.)
• Make topping:
• Put pizza stone in bottom third of oven and preheat oven to 450°F.
• Sprinkle bacon in a 12-inch skillet and add water. Cook bacon over moderate heat, stirring occasionally, until fat is rendered and bacon is translucent, about 6 minutes. Transfer bacon with a slotted spoon to paper towels to drain, then pour 1 tablespoon bacon fat into a 15- by 10- by 1-inch baking pan. Cool fat to warm, then grease pan with your fingers. Discard any remaining bacon fat and reserve skillet.
• With greased fingers, transfer dough to baking pan and stretch into a small rectangle. Continue to stretch until dough is a 10- by 8-inch rectangle, letting it rest about 3 minutes between stretches. (Dough will become more malleable as it rests.)
• Assemble and bake tart:
• Heat butter in reserved skillet over moderate heat until foam subsides, then cook onions with caraway seeds, pepper, and 1/2 teaspoon salt, stirring occasionally, until onions are golden brown, about 20 minutes. Spread onions on a baking sheet and cool completely, 5 to 10 minutes.
• Stir together crème fraîche, thyme, and remaining 1/4 teaspoon salt in a small bowl, then dollop over dough and spread evenly to edges with offset spatula. Sprinkle with bacon and onions.
• Bake tart in pan on stone until edges of crust are golden, 20 to 25 minutes. Cool in pan on a rack until warm, about 10 minutes, before cutting. Serve warm.
• Available from The Baker's Catalogue (800-827-6836).