Bacon Onion And Cheese Tart Recipes

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ONION, CHEESE, AND BACON TART



Onion, Cheese, and Bacon Tart image

Categories     Milk/Cream     Food Processor     Egg     Onion     Bake     Lunch     Bacon     Fall     Swiss Cheese     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 17

Crust
1 cup unbleached all purpose flour
1/4 teaspoon salt
1/4 cup (1/2 stick) chilled unsalted butter, cut into 1/2-inch cubes
2 tablespoons chilled solid vegetable shortening, cut into 1/2-inch cubes
2 tablespoons (or more) ice water
Filling
3 thick-cut bacon slices, chopped
1 large onion, thinly sliced
Pinch of sugar
1 cup whipping cream
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
Generous pinch of ground nutmeg
1/2 cup (packed) coarsely grated Gruyère cheese

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.

WISCONSIN CHEDDAR, ONION AND BACON TART



Wisconsin Cheddar, Onion And Bacon Tart image

Provided by Food Network

Categories     main-dish

Yield 12 servings

Number Of Ingredients 15

3 cups all-purpose flour
1 egg
1 egg yolk
1/8 teaspoon kosher salt
1 cup (1/2 pound) chilled butter, cut into small cubes
1 tablespoon cold water
4 pounds Vidalia onions, cut into thin strips
4 tablespoons butter
4 eggs
2 egg yolks
1/2 cup heavy cream or half-and-half
3 cups (12 ounces) Sargento® Limited Edition Shredded Wisconsin Extra Sharp Cheddar Cheese
16 slices bacon, diced, fried until crisp
1/3 cup fresh chives, chopped
Salt and pepper

Steps:

  • Prepare dough by pulsing flour, 1 egg, 1 egg yolk and salt in a food processor. Add butter, piece by piece, pulsing until all is incorporated. Add water and pulse only until dough forms a ball. Remove; cover with plastic wrap and refrigerate at least 2 hours. Remove dough from refrigerator 30 minutes before assembling tarts.
  • Meanwhile, prepare filling by cooking onions in butter in 2 large skillets until tender and translucent. Cool in a medium bowl. Beat 4 eggs, 2 egg yolks and cream together. Stir into onions; add cheese, bacon, chives and salt and pepper to taste.
  • Preheat oven to 350 degrees F. Divide dough in half. Roll each portion to fit in 10-inch tart pan with removable rim. Trim dough to fit rim height and prick bottom of dough with fork. Bake crust 7 minutes or just until it begins to turn golden brown. Remove from oven, add filling and bake 15 to 20 minutes more until egg mixture is set. Let cool 5 minutes before removing rim from tart pans. Cut into wedges.
  • Note: The chef serves this tart with salad of baby spinach, red and yellow teardrop tomatoes, sliced Hass avocado, toasted pecans and apple cider vinaigrette.
  • Recipe by Chefs Frank Randazzo and Andrea Curto-Randazzo

ONION TART WITH BACON OR OLIVES



Onion Tart With Bacon or Olives image

A recipe for onion tart with bacon or olives.

Provided by David Tanis

Categories     pies and tarts, side dish

Time 2h15m

Yield 4 to 6 servings

Number Of Ingredients 13

1 teaspoon active dry yeast
180 grams (about 1 1/2 cups) all-purpose flour
1/2 teaspoon kosher salt
1 1/2 tablespoons melted butter or olive oil
2 tablespoons butter or olive oil
3 large onions (about 11/2 pounds), sliced 1/8-inch thick
Salt and pepper
1/2 teaspoon caraway seeds (for bacon version only)
2 garlic cloves, minced (olive version only)
2 teaspoons fresh thyme, finely chopped (olive version only)
4 ounces (1/4 pound) fresh ricotta (or goat cheese for olive version)
4 ounces (1/4 pound) smoked bacon, cut in thick lardons (or pitted green olives for olive version)
4 ounces creme fraiche.

Steps:

  • For the dough: In a mixing bowl, dissolve the yeast in 1/2 cup lukewarm water. Stir in 1/4 cup flour and let the mixture get bubbly, about 10 to 15 minutes. Add the kosher salt, butter or oil and remaining flour and mix to form a rough ball. Knead the dough (with hands or stand mixer) for about 5 minutes. Let rise, covered with a damp towel or plastic wrap, until doubled in size, about 1 hour. (Or refrigerate in a zippered plastic bag and let rise several hours or overnight.)
  • For the topping: Heat 2 tablespoons butter or olive oil in large skillet over medium-high burner. Add the onions and cook, stirring occasionally, until wilted and lightly browned, about 5 minutes. Season generously with salt and pepper. Stir in the caraway seeds (for the bacon version) or the garlic and thyme (for the olive version). Let cool to room temperature. Put the bacon, if using, in a small pan and cover with 1 inch water. Simmer for 2 minutes, then drain and cool.
  • Set oven to 375 degrees. Punch down the dough and knead into a smooth ball, then let it relax for a few minutes. Roll to a circle about 12 inches in diameter. Transfer to a 12- by 17-inch baking sheet lined with parchment. Stretch the dough to an elongated oval shape about 11 inches by 15 inches.
  • Mix the ricotta (or goat cheese) with half the creme fraiche and dab spoonfuls of the mixture evenly over the dough. Spread the cooked onions over the dough, leaving a half-inch border. Top with the reserved bacon (or olives), scattered evenly. Drizzle the tart with the remaining creme fraiche.
  • Bake for 30 to 35 minutes, turning the baking sheet if necessary, until well browned. Cool on a rack for a few minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 485, UnsaturatedFat 13 grams, Carbohydrate 61 grams, Fat 22 grams, Fiber 8 grams, Protein 13 grams, SaturatedFat 8 grams, Sodium 1195 milligrams, Sugar 17 grams, TransFat 0 grams

CHEESE AND ONION TART



Cheese and Onion Tart image

Make and share this Cheese and Onion Tart recipe from Food.com.

Provided by evelynathens

Categories     Savory Pies

Time 1h5m

Yield 6-8 serving(s)

Number Of Ingredients 12

1 1/3 cups all-purpose flour
1/2 teaspoon salt
6 tablespoons cold butter, cut into bits
2 tablespoons cold Crisco, cut into bits
1 large onion, sliced thin
2 tablespoons butter
3 ounces blue cheese, crumbled
1 cup half-and-half
3 large eggs, beaten lightly
3/4 cup firmly packed grated cheddar cheese
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • For crust: Preheat oven to 400F.
  • Combine flour and salt and cut in butter and Crisco until mixture resembles coarse meal.
  • Add 3 tblsps ice water and combine until it forms a ball.
  • Flatten into a 6 inch disk and chill it, wrapped in plastic wrap, for 1 hour.
  • Roll out to 1/8 inch thick on lightly-floured surface and fit into a 9 inch tart pan.
  • Trim edge and prick all over with a fork.
  • Bake in middle of oven for 10 minutes.
  • Let cool.
  • Maintain oven temperature.
  • For filling: Cook onion in butter over moderately-low heat until softened.
  • Mash blue cheese with half and half and stir in eggs, Cheddar, onion and salt and pepper to taste.
  • Pour into shell and bake for 10 minutes.
  • Reduce oven temperature to 350F and bake 25 minutes longer.

ONION AND BACON TART



Onion and Bacon Tart image

Categories     Milk/Cream     Onion     Pork     Bake     Lunch     Cream Cheese     Bacon     Fall     Oktoberfest     Sour Cream     Bon Appétit     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 servings

Number Of Ingredients 10

2 1/4 cups (or more) all purpose flour
1 cup warm water (110°F to 115°F)
1 teaspoon active dry yeast
1/2 teaspoon fine sea salt
3/4 cup crème fraîche*
1/3 cup large-curd cottage cheese
1/3 cup sour cream
2 small white onions, very thinly sliced (about 1 1/2 cups)
12 ounces 1/4-inch-thick bacon slices cut crosswise into 1/2-inch-wide strips
Freshly ground black pepper

Steps:

  • Combine 1 cup flour, 1 cup warm water, and 1 teaspoon yeast in large bowl; stir to blend well. Cover bowl with plastic wrap and let stand until mixture bubbles, about 30 minutes. Stir in salt, then 1 1/4 cups flour. Mix until soft slightly sticky dough forms, adding more flour by tablespoonfuls if very sticky. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled in volume, about 1 1/2 hours.
  • Preheat oven to 500°F. Lightly flour 2 large baking sheets. Lightly flour hands; punch down dough and divide in half. Roll out each half on lightly floured surface to thin 16x10-inch rectangle. Transfer each rectangle to prepared baking sheet. If dough shrinks, roll or stretch each back to size. Puree crème fraîche, cottage cheese, and sour cream in processor until smooth. Season to taste with salt and pepper. Spread cream mixture over crusts. Sprinkle onions and raw bacon over cream mixture, dividing equally. Bake tarts until edges of crusts are crisp and brown, about 14 minutes. Sprinkle generously with pepper; cut into pieces and serve.
  • *Sold at some supermarkets. If unavailable, heat 1 cup whipping cream to lukewarm (85°F). Remove from heat and mix in 2 tablespoons buttermilk. Cover and let stand in warm, draft-free area until slightly thickened, 24 to 48 hours, depending on temperature of room. Refrigerate until ready to use.

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

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

CREAM CHEESE, ONION & BACON TART (FRANCE DOES PIZZA!)



Cream Cheese, Onion & Bacon Tart (France Does Pizza!) image

The French may call this a tart, but I call it a spec pizza done in the French tradition. Per the intro, "In Alsace, this tart was traditionally cooked in the baker's oven, so it's important to have an oven that heats to a high temp for rapid, effective cooking." A Riesling or Gewurztraminer was suggested as a wine choice to accompany this dish. As this is my final offering from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin, I say a fond *Au Revoir* to his spec recipes. *Enjoy* !

Provided by twissis

Categories     Lunch/Snacks

Time 32m

Yield 8 serving(s)

Number Of Ingredients 9

250 g bread dough
1 kg cream cheese (may use ricotta)
3 1/8 cups creme fraiche
1 tablespoon flour
1 pinch salt
1 tablespoon vegetable oil
300 g bacon (diced)
4 onions (med-size, chopped)
fresh ground black pepper

Steps:

  • Preheat oven to 475F (220C). Roll out dough as thinly as possible & use it to line a lrg oblong cookie sheet (16 x 12 in).
  • Prick the dough base w/the tines of a fork to within 1/2-in of the edges & bake blind for 10 minutes. Allow to cool for at least 10 minutes. DO NOT turn off the oven.
  • Combine cream cheese (or ricotta if using) w/the creme fraiche, flour, salt & oil to form a thick paste & spread it over the dough.
  • Crisp bacon in a lrg frying pan, remove w/a slotted spoon & set aside, reserving 2 tbsp of bacon fat & discarding any excess. Peel & chop onions & brown them in the reserved bacon fat.
  • Scatter bacon & onions over the cheese topping. Season w/pepper to taste pref. Return to the oven, cook for 2 min & serve immediately.
  • NOTE: Feel free to use a pizza pan if you have 1 equivalent in size (192 sq in).

Nutrition Facts : Calories 961.3, Fat 95.9, SaturatedFat 51.4, Cholesterol 290.6, Sodium 771.3, Carbohydrate 13.8, Fiber 1, Sugar 6.5, Protein 14.4

BACON, POTATO AND CHEESE TART



Bacon, Potato and Cheese Tart image

A great side dish with almost any meat. My grandmother used to make this using Swiss cheese. I've found that using Fontina cheese adds better flavor without those Swiss cheese strings.

Provided by BAREFOOTBLONDE

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5

1 tablespoon butter
18 slices bacon
1 ½ pounds baking potatoes, peeled and sliced
1 ¼ cups shredded fontina cheese
salt and pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Coat an 8 inch round baking dish with the butter. Arrange bacon in a spiral fashion in the baking dish, draping ends of the slices over the pan edge to fold over filling.
  • Arrange 1/3 of the potatoes over bacon, and sprinkle with 1/3 Fontina cheese. Repeat layers with remaining potatoes and cheese, and season with salt and pepper. Fold bacon over filling to form the upper layer.
  • Bake uncovered in the preheated oven 1 hour, or until potatoes are tender. Drain any drippings, and cut into wedges to serve.

Nutrition Facts : Calories 432.5 calories, Carbohydrate 15.5 g, Cholesterol 66.2 mg, Fat 35.1 g, Fiber 1.9 g, Protein 13.4 g, SaturatedFat 13.6 g, Sodium 675.1 mg, Sugar 0.9 g

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From thissillygirlskitchen.com


BACON, ONION, AND MüNSTER TART RECIPE | MYRECIPES
½ pound meaty, thick-cut bacon, cut crosswise into 1/4-in.-thick pieces ; 2 cups thinly sliced yellow onions ; ½ pound Alsatian münster, taleggio, or other washed-rind cheese, rind removed and cheese cut into 1/2-in. dice ; ½ teaspoon kosher salt ; …
From myrecipes.com


BACON AND ONION TARTS RECIPE - EASY RECIPES
Bacon, Onion and Cheese Tart Recipe. 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 …
From recipegoulash.cc


TOMATO TARTS WITH BACON & ONION - BELLY RUMBLES
2021-03-24 Pre-heat oven 165ºC (325ºF). Line a baking tray with baking paper. Cut tomatoes in half and place on a lined baking tray. Sprinkle with salt and drizzle with olive oil. Place in a pre-heated oven and bake until they are completely soft and the skins start to wrinkle around the cut edges of the tomatoes.
From bellyrumbles.com


BACON POTATO AND CHEESE TART RECIPES - FOOD NEWS
How to make a leek cheese and bacon tart? Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 …
From foodnewsnews.com


UNCURED BACON, ONION & CHEESE TART - MARTHA STEWART KITCHEN
PREHEAT oven to 400°F for 10 minutes. REMOVE plastic wrap. PLACE frozen tart directly on a lined baking sheet and cook on center rack of oven. BAKE for 20-22 minutes or until golden brown. LET STAND for a few minutes before serving. For food safety and best product quality cook to an internal temperature of 165°F.
From marthastewartkitchen.com


MINI ONION AND BACON TARTS - BAKED BREE
In a small bowl mix together sour cream, salt, pepper, and nutmeg. Set aside. Cut flatbread dough into 4-inch circles using a cookie cutter. Place on baking sheet. Spread a tablespoon of sour cream mixture on dough. Top with cheese, onion, and …
From bakedbree.com


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