Bacon And Onion Tarts Recipes

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BACON, ONION AND CHEESE TART



Bacon, Onion and Cheese Tart image

This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.

Provided by Geoffrey Zakarian

Time 1h5m

Yield two 13-by-9-inch tarts

Number Of Ingredients 11

8 slices thick-cut bacon, cut crosswise into thin matchsticks
1 large onion, thinly sliced
Kosher salt and freshly cracked black pepper
3 sprigs fresh thyme, leaves removed and chopped
1/2 cup farmer's cheese
1/2 cup creme fraiche
1 large egg yolk
All-purpose flour, for dusting
1 sheet frozen puff pastry, defrosted
1 tablespoon ground pecorino
1 tablespoon minced fresh chives

Steps:

  • Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
  • In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
  • In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
  • Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
  • Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
  • Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

BACON AND ONION TARTS



Bacon and Onion Tarts image

These are crunchy little tarts with the ever-satisfying flavors of bacon and onion. They are a hit at parties and potlucks!

Provided by Keiko

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 1h10m

Yield 8

Number Of Ingredients 8

1 pound minced bacon
1 large onion, minced
2 tablespoons dry mustard
¼ teaspoon ground nutmeg
1 cup shredded mozzarella cheese
½ cup sour cream
1 tablespoon mayonnaise
3 (4 ounce) cans refrigerated crescent rolls, or as needed

Steps:

  • Cook and stir bacon, onion, dry mustard, and nutmeg in a large skillet over medium-low heat until caramelized, 20 to 30 minutes. Squish the bacon mixture to one side in the pan and set the pan at an angle so the grease drains to the bottom. Discard grease and let bacon mixture cool for 5 to 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine cooled bacon mixture, mozzarella, sour cream, and mayonnaise in a large bowl. Mix together until the consistency is thick like a paste.
  • Open 1 can of crescent rolls (keep the others in the fridge until you are ready to open them) and separate each triangle. Use a pizza cutter to cut each triangle into 5 strips by cutting it 3 times across diagonally, and then cutting the 2 longer strips in half.
  • Take about 1 teaspoon of the filling and wrap a crescent dough strip around it, stretching it if needed. It doesn't matter if the filling is poking out of the bottom. Line them up on a baking tray and squish the tops flat so they stay upright. Repeat with remaining cans of dough and filling.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 372 calories, Carbohydrate 20.2 g, Cholesterol 35.5 mg, Fat 24.7 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 8.8 g, Sodium 885.7 mg, Sugar 3.9 g

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)



Tarte Flambee (Alsatian Bacon & Onion Tart) image

While this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Here we're using bacon, onions, and a creamy cheese mixture as toppings.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 40m

Yield 4

Number Of Ingredients 8

12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
4 (5 ounce) balls prepared pizza dough
1 large yellow onion, sliced
1 cup fromage blanc (French-style fresh cheese)
¼ cup creme fraiche
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
  • Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
  • Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
  • Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
  • Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

Nutrition Facts : Calories 656.6 calories, Carbohydrate 71.7 g, Cholesterol 68 mg, Fat 26.9 g, Fiber 2.6 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 1637.2 mg, Sugar 11.3 g

CARAMELISED ONION & BACON TART



Caramelised onion & bacon tart image

Use a packet bread mix and some semolina to create a pizza-style base for this irresistible tart

Provided by Sarah Cook

Categories     Lunch, Main course

Time 1h45m

Number Of Ingredients 10

140g bacon lardon
5 large onions , thinly sliced
2 tbsp olive oil
5 thyme sprigs
1 tbsp brown sugar
½ x 500g pack bread mix
2 tbsp semolina , fine polenta or plain flour
140g ricotta
1 large egg , beaten
100g gruyère , grated

Steps:

  • Put the lardons into a large, cold, non-stick frying pan and turn the heat on low. Cook the lardons very gently, stirring occasionally, until the fat has melted into the pan and they are beginning to brown and crisp. Use a slotted spoon to lift the bacon into a mixing bowl and set aside, but keep all the fat in the pan.
  • Add the onions, oil and 2 thyme sprigs. Cook over a low heat for 20-25 mins until the onions are softened and beginning to turn golden. Stir in the sugar and cook over a higher heat for 5 mins more until golden brown. Tip into the bowl with the lardons and set aside to cool.
  • When the onions are just about cool, tip the bread mix into another mixing bowl with leaves stripped from 1 thyme sprig, and make up following pack instructions, but don't knead or rise. Scatter the semolina, polenta or flour over a 30 x 40cm shallow tin or baking tray, and roll out the dough to fit it. Season the ricotta with 1 tsp salt and some pepper, and spread over the dough, leaving a small border. Mix the egg and Gruyère into the onion mixture with seasoning, then spread over the ricotta. Scatter with remaining thyme. Open-freeze for 2 hrs, then wrap well in cling film and freeze for up to 3 months. Or heat oven to 200C/ 180C fan/gas 6 to bake straight away.
  • Cook for 40 mins until base is crisp and golden, then eat warm or cool, sliced into pieces with a green salad. To bake from frozen, heat oven to 160C/140C fan/gas 3 and bake for 30 mins, then increase temp to 200C/180C fan/gas 6 for 15-20 mins.

Nutrition Facts : Calories 385 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium

CANADIAN BACON AND ONION TART



Canadian Bacon and Onion Tart image

Say "crust" and you immediately think "fat", not so - this uses flaky phyllo and spraying with nonstick cooking spray and coated with Dijon mustard this recipe keeps the fat to a minimum.

Provided by morgainegeiser

Categories     Onions

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

2 large onions
8 scallions, thinly sliced
1/2 cup chicken broth
2 tablespoons flour
1 cup low-fat milk
2 whole eggs
3 egg whites
1/8 teaspoon cayenne pepper
8 sheets phyllo dough (17 X 11 inch)
2 tablespoons Dijon mustard
1 ounce Canadian bacon, coarsely chopped
1/4 cup shredded cheese

Steps:

  • Preheat the oven to 350 degrees.
  • In a large nonstick skillet, combine the onions, scallions, and broth. Bring to a boil, reduce to a simmer, cover and cook until the onions are tender, about 10 minutes. Uncover and cook until the liquid has evaporated and the onions are golden, about 5 minutes longer. Remove from the heat.
  • Meanwhile, place the flour in a medium bowl, and gradually whisk in the milk until no lumps remain. Whisk in the whole eggs, egg whites, and cayenne pepper until will combined. Set aside.
  • Place 2 phyllo sheets in a 9-inch tart pan with a removable bottom, overlapping the sheets at right angles and tucking in the edges. Lightly spray with nonstick cooking spray and brush with 2 teaspoons of the mustard. Top with 3 phyllo sheets, overlapping the sheets at right angles and tucking in the edges. Lightly spray with nonstick cooking spray and brush with 2 teaspoons mustard. Repeat with the remaining phyllo sheets and 2 teaspoons mustard.
  • Sprinkle the onion mixture and canadian bacon on top of the phyllo, pour the milk mixture over the filling, and place the tart on a baking sheet. Sprinkle with cheese on top and bake for 25 minutes, or until the phyllo is lightly golden and the filling is set.

Nutrition Facts : Calories 287.1, Fat 8.2, SaturatedFat 3.1, Cholesterol 104.4, Sodium 649.3, Carbohydrate 36.8, Fiber 3.1, Sugar 7.6, Protein 16.3

FRENCH ONION AND BACON TART(ATK)



French Onion and Bacon Tart(ATK) image

Either yellow or white onions work well in this recipe, but stay away from sweet onions, such as Vidalias, which will make the tart watery. Use a 9-inch tinned-steel tart pan. Leftovers should be wrapped in plastic wrap and refrigerated. Reheat on a baking sheet in a 325-degree oven for 10 to 15 minutes.

Provided by Coppercloud

Categories     Breakfast

Time 1h20m

Yield 1 tart, 6-8 serving(s)

Number Of Ingredients 11

1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
8 tablespoons unsalted butter, cold and cubed
2 tablespoons ice water
4 -6 slices bacon, cooked crispy and crumbled into bit size pieces
6 cups onions, 1/4-1/2-inch slices
1 sprig thyme
2 eggs
1/2 cup half-and-half cream
salt and pepper

Steps:

  • Crust: Preheat the oven to 375º. Put the flour, sugar and salt in the bowl and pulse a few times to mix. Dump in all the butter and pulse about 15 times total. You want to cut the butter up smaller than you would for a flaky pie crust. Add in 2 tablespoons of the ice cold water and turn the machine on for 5-6 seconds. You'll know that you have the right amount of moisture in the dough by removing the lid, reaching in and grabbing a handful, squeeze it together and if it clumps...it's perfect. If it is still crumbly and does not stick together, then put the lid back on, add another ½ to 1 teaspoon of ice water and turn on again for another 5-6 seconds.
  • Press dough in tart pan. Try and make it an even layer across the bottom of the pan.
  • To avoid shrinkage place it on a plate and put it in the freezer to firm up and rest for at least 30 minutes.
  • Cook bacon until crispy. Less 2 tablespoons of drippings in pan and cook onions on low/med heat with thyme & salt, covered 20mins. So not brown, sweat the onions. Pull crust out of the freezer, place it on a cookie sheet, add a sheet of foil on top and press it in gently and then fill with your favorite pie weight (dry beans, rice, actual pie weights, marbles, ball bearings). Place in the oven for 30 minutes while the onions are cooking.
  • Beat the eggs and add in the half and half, a grind or two of black pepper and a touch of salt, mix well and set aside. The onions, they should be translucent, soft and very fragrant. Remove them from the heat and cool long enough that they won't cook the eggs. When the crust comes out, remove the pie weights and foil. Remove the thyme sprigs from the onions and mix them into the custard. Pour it all into the tart crust, sprinkle with bacon pieces and put it back in the 375º oven for 25-30 minutes on the middle rack.

Nutrition Facts : Calories 377.1, Fat 22.1, SaturatedFat 12.6, Cholesterol 113.8, Sodium 279.3, Carbohydrate 38, Fiber 3.4, Sugar 9.1, Protein 7.9

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