Caramelized onions take forty minutes. Forty, not ten. Anyone telling you otherwise is describing browned onions, which are fine, but not the same thing. For a tart like this one, it matters. The sweetness of slow-cooked Vidalia onions against sharp cheddar and salty bacon is what makes this worth making. Pre-bake the crust. Skipping that step gives you a soggy bottom. Serve warm or at room temperature.
How to Make Bacon and Cheddar Tart with Caramelized Onion
The onions
Low heat, a tablespoon of butter, and patience. Add a pinch of kosher salt at the start to draw out moisture. Stir occasionally, not constantly. You’re looking for deep golden color and a jammy texture, which takes at least thirty to forty minutes. Don’t rush it.
Blind baking the crust
Pierce the dough with a fork and bake it for eight to ten minutes before adding the filling. This partial bake sets the structure and prevents the custard from soaking through. Let it cool slightly before adding anything wet. 
The custard ratio
Three eggs to half a cup of evaporated milk. It sets firmly without being rubbery. Pour it over the onions and cheese slowly so everything distributes evenly.
Bacon and Cheddar Tart with Caramelized Onion
- Total Time: 50 minutes
- Yield: Serves 6
- Diet: Omnivore
Description
Crispy bacon and sharp cheddar meet sweet caramelized onions in this simple, satisfying tart. Perfect for a weeknight dinner or a casual gathering.
Ingredients
- 1 large Vidalia onion
- 4 slices bacon, cooked crisp and crumbled
- 1 cups (237 ml) shredded cheddar cheese
- 1/4 cup parmesan cheese
- 1/2 cup evaporated milk
- 3 eggs, beaten
- 1 single crust pie shell (pastry)
Instructions
- Line a 9-inch tart pan or pie pan with the pie dough.
- Pierce with a fork and bake in a preheated 375°F (190°C) oven for 8-10 minutes.
- Remove from oven and set aside.
- In a medium skillet over medium-low heat, arrange the sliced onions in a single layer with 1 tablespoon of butter. Sprinkle ½ teaspoon of Kosher salt over the onions, and cook until soft and golden.
- Meanwhile, in a bowl, combine the eggs, bacon, cheeses, and milk.
- Add the onions and mix well.
- Pour filling into a prebaked pie shell.
- Reduce oven temperature to 350°F (177°C) and bake for 20-25 minutes, or until set.
Notes
- For a richer flavor, use Gruyère or a similar strong cheese in place of some of the cheddar.
- To prevent a soggy bottom, pre-bake the pie crust for the recommended time. Don’t skip this step!
- Leftover tart can be stored, covered, in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 2
- Sodium: 450
- Fat: 25
- Saturated Fat: 12
- Unsaturated Fat: 10
- Carbohydrates: 15
- Fiber: 2
- Protein: 12
- Cholesterol: 180
Frequently Asked Questions
Can I make this tart ahead of time?
Yes. Bake it, let it cool completely, then refrigerate for up to two days. Reheat at 325F for 10 to 15 minutes. The crust stays crispest if you eat it the same day.
What can I use instead of evaporated milk?
Half and half or heavy cream both work. Evaporated milk gives a slightly lighter custard. Whole milk will also work but produces a less rich filling.
Do I need a tart pan, or can I use a regular pie dish?
A standard 9 inch pie dish works fine. A tart pan with a removable bottom gives you cleaner slices for presentation, but the taste is the same either way.
Delicious! Made exactly as suggested, although it took more like 35-40 minutes to cook. Will definitely make again.
Hmm this look delicious, thanks for posting up this recipe, looks quite simple to make.
Simon
This was so good!! We ate half of it for lunch right after I baked it then enjoyed the remainder re-heated for breakfast the next morning. I changed it a little just based on ingredients I had on hand — used about 1/2 cup chopped ham instead of bacon and used half-and-half instead of evaporated milk as I had some open that I needed to use. I only had about 1/4 cup of cheddar cheese but filled up the remaining 3/4 cup with cheddar/jack. I made a simple, homemade tart shell. My husband said it was the perfect balance of cheese, ham and onions. Definitely will make again and again. Thanks!
Sue