Traditional recipes

Onion, Cheese, and Bacon Tart

Onion, Cheese, and Bacon Tart



  • 1 cup unbleached all purpose flour
  • 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


  • 3 thick-cut bacon slices, chopped
  • 1 large onion, thinly sliced
  • 1/4 teaspoon ground black pepper
  • Generous pinch of ground nutmeg
  • 1/2 cup (packed) coarsely grated Gruyère cheese

Recipe Preparation


  • 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.


  • 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.

Recipe by Michael McLaughlin,Reviews Section

For the dough

  • 250g/9oz plain flour, sifted, plus extra for dusting
  • ½ tsp salt
  • 150ml/5fl oz tepid water
  • 2 tbsp sunflower oil

For the topping

  • 160g/5½oz smoked bacon lardons
  • 250g/9oz full-fat crème fraîche
  • 1 large onion, thinly sliced
  • 250g/9oz Emmental or Gruyère, or a mixture, grated
  • whole nutmeg, for grating
  • salt and freshly ground black pepper

Martha's Tips

Great as a snack or elevate with a lightly dressed crisp garden salad and a glass of chilled white wine.

Label Information



Conventional Oven Cooking Directions

  1. PREHEAT oven to 400°F for 10 minutes.
  2. REMOVE plastic wrap.
  3. PLACE frozen tart directly on a lined baking sheet and cook on center rack of oven.
  4. BAKE for 20-22 minutes or until golden brown.
  5. LET STAND for a few minutes before serving.

For food safety and best product quality cook to an internal temperature of 165°F.

  1. Preheat the oven to 450°F. Lightly oil a sheet pan.
  2. Cook the bacon in a skillet over moderate heat, stirring occasionally, until softened and golden but not fully crisp, about 5 minutes. Remove from the heat.
  3. Combine the onions and crème fraîche in a bowl. Add the bacon to the mixture, along with some of the grease from the skillet and stir to combine. Season the mixture with salt and pepper to taste.
  4. Using lightly oiled hands, pat and stretch the pizza dough on the baking sheet until it is very thin (it may not completely fill the baking sheet).
  5. Spread the onion mixture evenly over the dough, going right to the edges and making sure the bacon is threaded evenly throughout.
  6. Bake until the crust is crisp and golden brown around the edges (lift up a corner of the tarte to make sure the underside is browned), 15 to 20 minutes.
  7. Remove from the oven.
  8. To serve, cut into squares and garnish with chopped chives. Serve hot, warm or at room temperature.

In This Recipe

Applegate Organics ® Turkey Bacon

Applegate Naturals ® Turkey Bacon

Applegate Naturals ® Sunday Bacon ®

Applegate Organics ® Sunday Bacon ®

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* Animals raised with no antibiotics ever or growth promotants, on vegetarian feed with no animal by products (beef is 100% grass-fed) and with space to engage in natural behaviors and promote natural growth.

** Applegate requires all animals be raised without antibiotics. Applegate is committed to advancing agriculture and processing systems like organic, non-GMO and regenerative farming.

Alsation Bacon & Onion Tart

One of the things I am always grateful for living here in the UK, is that I have spent the last twenty years living in a very close proximity to the European Continent, or "The Continent" as it is referred to here. When we lived down in Kent, we could be sitting at an ouside cafe in France enjoying a hot drink by mid morning, depending on how early we got up.

This was always really nice. We often went over to Calais and Bologne sur Mer for a day's shopping. There was a huge Carrefour in Calais, so we would go sight-seeing in Bologne, have lunch and then double back to Calais and load up on French goodies before catching the train through the Euro-tunnel back to England.

One time we went over with our friends Jo and Colin and spent a day traversing all down the coast line from Calais South-bound, stopping to have a picnic along the way. It was a lot of fun. Did you know the French are obsessed with any thing Egyptian? I discovered that on that particular trip. It was astonishing.

One thing the French do really well is breads, cheeses and wines/spirits. I believe their bread is some of the best in the world. Once you have enjoyed a fresh French Croissant, you are spoiled for any other kinds.

That is one thing I really love about travelling to other countries. Being able to try their foods. I am a culinary tourist more than anything else!

One year we were blessed to be able to spend a few weeks down in the Bordeaux/Dordogne region of France with our friends Audrey and Peter Lee. What a wonderful time we had. Peter had rented a stone cottage out in country side.

We spent our days hiking and exploring and then would come back to the cottage in the evenings where I would whip up a dinner for us from what we had managed to gather in the daytime during our travels. On that visit I got to try beautiful Caneles from the medieval town of Saint Emilion.

I fell in love with those beautiful French pastries. A beautifully rich caramel interior sealed into a crispy caramelised shell. So delicious!

Another time we stayed in the Alsace region of France/Germany. This region is an area in the North East of France that has alternately been either French or German throughout the centures, reflecting a mix of the two cultures. At the moment it belongs to France.

We spent a full day in Strasbourg which is the capital of the Alsace region. There is a street there that is lined with tall poles on both sides. There are stork nests situated on the top of each pole. I had never seen anything like it. Not before, not since. Storks (Cigognes Blanche are the symbol of Alsace, as is this fabulous Bacon and Onion Tart.

Tarte Flambee/Flammekeuche is its official name. It is sort of like the French/German equivalent of Pizza, but don't say that too loud or they might throw you in jail! haha

Essentially it is a round flat, open-faced tart with a beautiful incredibly crisp pastry bottom. This is topped with sour cream/creme fraiche, caramelised onions, two cheeses and beautiful Alsatian bacon/lardons.

Simple, and yet incredibly delicious in its simplicity. Along with the Choucroute Garnie (essentially sauerkraut and smoked meats/sausages) it was one of my favourite foods from the region. We enjoyed the Choucroute one day at an open table in a market square. It was served with the most delicious boiled baby potatoes.

Giangi's Kitchen

French classic tart of caramelized onions, bound with a savory custard with cheese and a hint of bacon. A wonderful dinner for the whole family.

Onions are one of the most versatile and cultivated vegetables. You can enjoy them raw or cooked. Cooking them on medium to low heat to let their natural juices come out and become tender while caramelizing them. Onions are rich in vitamin C and B, it is also a great source of potassium.

The caramelization process may take a bit longer to cook, however, once you bite into the tender and sweet flavor, your taste buds will thank you.

  • Do not rush the caramelization process of the onions. A gentle low heat, and stirring frequently will give the onions a beautiful golden color without scorching them.
  • I use thick meaty bacon. Cooking it to a crisp will remove all the fat content. Do not burn it. Drain it on a paper towel.
  • Omit the bacon and you have a great vegetarian dinner.
  • Partially Prebake the pie crust in the baking dish. A must and easy step. I cut two (2) rounds of parchment paper to make this tart. One sheet I lined the bottom of the 9-inch baking dish. Place the pie crust over it, lightly pick it with a fork, and placed the second round over it. Before placing it in the oven I added pie weights. Rice, beans will be appropriate too. By doing this step you will prevent the pie to bubble up and break. Bake in the middle of the cooking rack for 12 minutes. Remove and let it cool off as you are finishing up cooking the onions. Remove the pie weights and parchment paper and you are ready to add your onion custard cream over it.
  • You can substitute the provolone with finely grated gruyere cheese. With the Gruyere cheese, it will be richer in fat content and more keto.
  • Add 1 tablespoon of fresh thyme or tarragon if you wish.

Side dishes and suggestions

Having friends over? You can cut this tart into small squares and serve it as appetizers. Place the squares on a baking sheet, and bake at 350F until warm, 5 to 8 minutes.

A crisp mixed green salad makes a great compliment and keeps it lighter, Butter Lettuce with Shallots Vinaigrette with or without the shallots, that is up to you.

Products and equipment used to prepare this dish

For the pastry, preheat the oven to 180C/350F/Gas 4.

In a large bowl, rub the butter and flour together to a breadcrumb texture using your fingers. Add the egg and salt to bring the pastry together. Wrap in cling film and chill in the fridge for 10 minutes.

Remove the pastry from the fridge, and roll out to fit a deep 18cm/7in loose-bottomed tart tin. Place the pastry-lined tin in the fridge for 10 minutes to firm up.

Place a piece of greaseproof paper into the tart shell and fill with baking beans or dried pulses. Bake for 10 -15 minutes and then remove greaseproof and beans. Leave in oven for a further 10 minutes so that the pastry is dry and crisp.

For the filling, in a frying pan fry the bacon, garlic and onion together in the butter until softened and golden-brown. Drain off any excess fat.

Mix the cream and eggs together in a bowl until well combined.

Layer the cheese with the bacon and onion mixture in the cooked pastry case and pour over the egg mixture. Top with some more cheese and trim the crust if needed.

Bake for 25-30 minutes or until the filling is just set in the middle. Serve in slices while still hot.

A Say, Say, Savory Onion, Cheese and Bacon Tart

If it’s fair to mock Diane Keaton for ordering pastrami on white bread with mayo in “Annie Hall,” then it’s fair to mock me for not knowing much about savory tarts and quiche-like items. In my Jewish upbringing both in New York and Boca Raton, Florida I never encountered a savory tart or a quiche. Naturally, I’m sure I’ll get a flood of responses: “I’m Jewish and I ate quiche every day!” “My name is Shlomo Quichey and I resent everything you stand for.” Fair enough. I’m just saying from my experience, at many Jewish people’s homes, Bar Mitzvahs and buffet tables there wasn’t a savory tart or quiche in site. Satisfied?

My point is that savory tarts and quiches are unfamiliar to me. They are difficult for me to wrap my brain around: who would want to eat something that looks like a pie that isn’t sweet? It isn’t human. It isn’t right.

But it just so happened that at the end of last week I found, in my refrigerator, bacon, eggs and cheddar cheese. I entered those ingredients into Epicurious and came up with this, a fabulously well-reviewed bacon, egg and cheese tart. I had all of the ingredients. My interest was piqued. And as I said, this was fabulously well-reviewed. People wrote things like: “I was suicidal and this tart saved my life” “This tart is better than my child. I sent my child to camp so I could spend more time with this tart.”

So for the specific tart-making directions, follow the recipe link. Here’s a vague overview.

First, you make and bake the tart crust:

I had some trouble, but I overcame.

Then you fry up some bacon:

In the bacon fat, you cook up onions (that’s a genius move). Then you add the onions to the tart:

Now to the onions, you add the bacon, cheese (I had cheddar, the recipe requires the other kind), and a cream mixture with nutmeg and other flavors.

You bake for a while and it comes out looking like this:

I must say, the result was truly excellent. The bacony, carmelized onions are transcendent, and the consistency of everything else–the egg/cream mixture, the tart dough–is sheer perfection. This is a savory tart for the savory tart doubter.

As you can see in the top pic, I served it with an arugula, yellow cherry tomato salad simply dressed with olive oil, champagne vinegar, salt and pepper. ‘Twas a winning dinner served with a crisp white wine. Was also a winning lunch served the next day without wine because I’m not a drunkard. As for how this new affection for savory tarts affects my religious affiliations, all I have to say is that Mel Gibson is my Co-Pilot! Now we’re all in trouble.

Potato Bacon Cheddar Tart

This special occasion treat features a classic trio of flavours: potatoes, bacon and cheddar. It’s my favourite way to show off the earthy potatoes that PEI is so famous is for. It’s not hard to make but it does take some time to assemble and will need several hours in the oven. The spectacular results are more than worth the wait!

Two pounds or so of room temperature bacon

Four minced garlic cloves

1 tablespoon of minced fresh thyme

Four cups of grated medium aged cheddar

Five or six large unpeeled baking potatoes

Preheat your oven to 350 degrees F. Line the bottom of a ten-inch, non-stick sauté pan with a small round of parchment paper. Carefully arrange the bacon in a radial pattern from the center of the bottom of the pan to the lower edge of the rim and continuing up and over it. Let the ends hang over. The slices should overlap slightly around the sides of the pan. To reduce the thickness of the bacon in the center stagger every other piece starting it two inches from the center and extending it further than the adjacent slices. With the palm of your hand, flatten the center area, leaving no gaps in the bacon. Season the bacon with pepper then sprinkle on several tablespoons of the grated cheddar.

Slice the potatoes as thinly and uniformly as you can, about a quarter inch thick. Arrange a circular pattern of overlapping slices around the inside bottom edge of the pan. Continue arranging overlapping layers of the potatoes until the bottom is evenly covered. Season the potatoes with salt and pepper. Mix together the onions and garlic and sprinkle some of the mixture onto the potatoes. Continue with a layer of the grated cheese. Cover with another layer of the potato pressing it down firmly before continuing with alternate layers of the potatoes, onion mixture and cheese until the pan is full. Continue with several more layers insetting each a bit from the edge of the pan until the top is an inch or so higher than the pan’s rim. Fold the overhanging bacon neatly up and over the top of the potatoes. Trim a small piece of parchment paper and place it in between an ovenproof lid and the bacon. This lids weight will prevent the bacons ends from pulling back and shrinking during cooking.

Place the tart pan on a baking sheet and bake for at least two and a half to three hours. You’ll know it’s done when a small thin bladed knife inserts easily. Pour off as much of the fat around the edges as possible. Let the tart stand for fifteen minutes then carefully cover with a plate and flip over. Slide onto a cutting surface. Slice into wedges and serve immediately. You may refrigerate any leftovers and reheat them later it in a microwave.

Try mixing a few tablespoons of your favourite herb into the onion mixture. Thyme, rosemary and tarragon all work well.

Medium aged cheddar works best because it wont ‘break’ like an older cheese and release lots of oil. It also has more flavour than a younger cheddar. Kitchen specialty stores carry a French slicing tool known as a mandolin. It’s a fancy chef tool but easily slices the potatoes into even rounds. Its not absolutely necessary though, a sharp knife works well too!

Watch the video: Επεισόδιο #01. Τάρτα με κρεμμύδια, γραβιέρα και μπέικον. Inside Cooking (November 2021).