Onion And Bacon Tart Recipes

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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

ONION AND BACON TART



Onion and Bacon Tart image

Categories     Onion     Pork     Appetizer     Bake     Bacon     Fall     Bon Appétit     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 9

8 bacon slices, chopped
5 cups sliced onions (about 3 large)
1 large egg
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
Pinch of ground nutmeg
1 13.8-ounce tube refrigerated pizza dough
1/4 teaspoon caraway seeds

Steps:

  • Preheat oven to 375°F. Sauté bacon in heavy large skillet over medium-high heat until slightly crisp. Drain all but 1 tablespoon bacon drippings from skillet. Add onions to bacon and sauté over medium heat until onions are very tender but not brown, about 20 minutes. Cool.
  • Whisk egg, sour cream, salt, pepper, and nutmeg in large bowl to blend. Stir in cooled onion mixture.
  • Roll pizza dough out on lightly floured surface to 13x10-inch rectangle. Transfer to baking sheet. Spread onion mixture over dough, leaving 1/2-inch plain border around edges. Sprinkle with caraway seeds.
  • Bake tart until onion custard is set and crust is golden brown around edges and brown on bottom, about 25 minutes.

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.

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

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.

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

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

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

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Top Asked Questions

How do you cook bacon tarts in the oven?
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.
How do you cook bacon and onions in a pan?
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.
What is Bacon-and-onion tart?
Bacon-and-Onion Tart. It’s a bacon and onion filling bound with soft, ripened goat cheese and a ballsy Gruyère, poured fairly shallowly into a delicate pâte brisée. Pay attention while you make the tart crust; it’s one you can adapt for a thousand fillings. Add some sugar to the dough and prebake with pie weights,...
How do you cook bacon with onions and maple syrup?
Using a slotted spoon, transfer the bacon to a paper towel–lined plate. Add the onion to the skillet and cook over moderate heat, stirring, until softened, about 1 minute. Reduce the heat to low, add the maple syrup and cook until the onion is lightly caramelized, about 5 minutes.

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