Bacon and Cheddar Tart with Caramelized Onion

The tart is a dreamy combination of savory cheeses, milk, eggs, onions, bacon and cheddar. The perfect breakfast/brunch dish, or even dinner on a steamy summer evening paired with a crisp salad and a cool glass of Pino Grigio. Cheers to that.
By Michelle Keith

Bacon and Cheddar Tart with Caramelized Onion

A few tips on caramelizing: low and slow. You don’t want to burn them. Add a little kosher salt at the beginning, to aid in the release of moisture, and soon you’ll have some buttery golden strands of onion goodness.

5.0 from 1 reviews
Bacon and Cheddar Tart with Caramelized Onion
 
Prep Time
Cook Time
Total Time
 
A few tips on caramelizing: low and slow. You don’t want to burn them. Add a little kosher salt at the beginning, to aid in the release of moisture, and soon you’ll have some buttery golden strands of onion goodness.
Author:
Recipe Type: Side
Serves: 4
Ingredients
  • 1 large Vidalia onion
  • 4 slices bacon, cooked crisp and crumbled
  • 1 cup shredded cheddar cheese
  • ¼ cup parmesan cheese
  • ½ cup evaporated milk
  • 3 eggs, beaten
  • 1 single crust pie shell (pastry)
Instructions
  1. Line a 9? tart pan or pie pan with the pie dough.
  2. Pierce with a fork and bake in a preheated 375 oven for 8-10 minutes.
  3. 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 ? 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 and bake for 20-25 minutes, or until set.
4 Comments
  1. 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

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