Cheddar, Onion and Bacon Tart

Cheddar, Onion and Bacon Tart

prep time

minutes
cook time

minute
servings
12

Ingredients


















Cooking Instructions

1

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.


2

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.


3

Heat oven to 350°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.


4

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.


5

Number of servings: 12 as main dish or 24 as appetizer


6

--Recipe courtesy of Sargento


Ingredients


















Cooking Instructions

1

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.


2

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.


3

Heat oven to 350°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.


4

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.


5

Number of servings: 12 as main dish or 24 as appetizer


6

--Recipe courtesy of Sargento


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