Skip to main content

Onion, Cheese and Bacon Tart




I have a collection of food magazines that I flip through from time to time. Bon Appetite, Cooking Light, Food Network Magazine and Fine Cooking are among my favourites. As a kid, I loved looking through Bon Appetite, and while I still enjoy reading it, I  have noticed that practically every recipe calls for at least one strange, difficult-to-find or expensive ingredient. Just to prove my point, I just flipped through an issue of Bon Appetite,  and I came across this recipe ~ Salmon and Sea Scallop Soup with Caviar. Some of the ingredients include : smoked salmon, fresh salmon, Champagne, sea scallops, dry vermouth, fresh herbs and each serving is garnished with a little black caviar. Seriously, Bon Appetite! That had better be a pretty tasty soup, you could probably buy a used car for less money.


I came across this recipe the other day, and SURPRISE, it didn't call for any weird ingredients. Caramelized onions, crispy bacon, Gruyere cheese, all melting together in a flaky, buttery pie crust. It doesn't get much better than that. Oh, don't get me wrong, it is LOADED with fat and calories,. but I have learned that if you pair something decadent like this with a little salad, it will cancel out all the calories. That's the way it works, right?



Onion, Cheese, and Bacon Tart
from Bon Appetite October 2002

Crust
1 cup unbleached all purpose flour
1/4 tsp. salt
1/4 cup chilled unsalted butter, cut into 1/2 inch cubes
2 Tbsp chilled solid vegetable shortening, cut into 1/2 inch cubes
2 Tbsp( 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 tsp ground black pepper
generous pinch of salt
generous pinch of grated nutmeg
1/2 cup (packed) coarsely grated Gruyere cheese

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 Tbsp. 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 for at least an hour.

Preheat oven to 400 degrees F. Roll out dough on lightly floured 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 for 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer.Cool crust while making the filling .Maintain oven temperature.

For filling:

Saute bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain.
Add onion and a pinch of sugar to drippings in skillet and saute until onion is deep golden brown, about 20 minutes.Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in a small bowl to blend. Spread onion over bottom of baked crust, sprinkle bacon over, then cheese. pour cream mixture over.
Place on baking sheet and bake until tart is puffed and filling is set, 25 - 30 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.

Popular posts from this blog

Sweet and Spicy Glazed Button Bones

Button bones are very similar to spareribs, but have a flat, circular bone. A quick Wikipedia check tells me that they are  taken from the bottom 5 or 6 bones located underneath the rib cage. I think button bones sound like something in a children's nursery rhyme - "Have you seen the button bones.. the button bones...the button bones... La La Laaaaa


Sweet and Spicy Glazed Button Bones
servings: 4
recipe source: Beer. Butter. Bacon


2 tsp. Sambal Olek
2 garlic cloves, minced
1/2 cup ketchup
2 Tbsp. brown sugar
2 Tbsp. honey
2 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 tsp. toasted sesame oil
1 tsp. Sriracha
1/2 tsp. salt
black pepper
1 lb. pork button bones
sliced scallions and toasted sesame seeds for garnishing
Pour all ingredients in a large plastic zip lock bag. Marinade in fridge 6-8 hours. Preheat oven to 400 F. Bake on a parchment-lined rimmed baking sheet 40-50 minutes, or until cooked thoroughly. Turn often during cooking.


Tags: Asian, Button Bones, Pork

Light Fettuccine Alfredo with Shrimp, Sun Dried Tomatoes and Roasted Garlic

Traditionally, Fettuccine Alfredo is a simple dish made with heavy cream, lots of butter, lots of Parmigiano Cheese and pasta.  Delicious? Yes!   Figure friendly? No!   A couple of months ago, I would have had no problem inhaling a big bowl of this buttery, cheesy goodness, but times have changed and I am now really trying to be aware of every bite of food that I eat. Whenever I am contemplating eating higher calorie foods, I ask myself - " Is it worth the calories?" The answer is almost always no. I have discovered that I can make a healthier, lower calorie version of almost any dish that I am craving, that tastes just as good- if not better- than the original.



Light Fettuccine Alfredo with Shrimp, Sun Dried Tomatoes and Roasted Garlic
serves: 3 to 4

1 tsp. olive oil
2 whole heads of garlic, roasted and peeled
4 oz. light cream cheese, cut into cubes ( let cream cheese come to room temp.)
1 cup dry white wine
1/2 cup low-sodium chicken stock
1/2 cup grated Parmigiano, plus extra …

Pasta alla Carbonara with Mushrooms

Pasta alla Carbonara - literally translated is"Coal Miner's Spaghetti" in Italian. Carbonara is a classic Italian dish  that is quick, relatively simple and requires only a few key ingredients; pasta, cured pork, eggs and cheese.
Timing is everything when it comes to making the perfect carbonara. Toss the hot pasta with the raw eggs and cheese, add a bit of the starchy cooking liquid and stir vigorously until a creamy sauce is achieved. This is the tricky part -  the pasta has to be as hot as possible, but removed from the heat or it will scramble the eggs. If the pasta isn't hot enough, the eggs won't be cooked and you will be left with a soupy mess. Salmonella is never a popular guest at a dinner party.

Have a hot date coming up? Pull this one out of your bag of tricks and you are going to look like a culinary rock star. Move over Mario Batali!




Pasta alla Carbonara with Mushrooms
(serves 2 -3)

3 strips center cut bacon, chopped
2 cups sliced button mushrooms
1/2 small…