Best Onion Cheese And Bacon Tart 24911 Recipes

WISCONSIN CHEDDAR, ONION AND BACON TART

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 AND ONION TARTS

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.

CARAMELISED ONION & BACON TART

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.

ONION, CHEESE & BACON TART

Steps:

• For crust:.
• Blend flour and salt in processor.
• Add butter and shortening using on/off button 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 and 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 and 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.

ONION CHEESE BACON TART

Steps:

• Preheat oven to 425°F.
• In a medium bowl, combine cheese. Beat until fluffy.
• Add eggs, beat again until well mixed.
• Stir in herbs.
• Pour half cheese mixture into tart shell. Lay cooked onions and bacon on filling.
• Pour remaining filling over all.
• Bake for 10 minutes. Reduce heat and bake for another 30 minutes.
• Remove from oven and cool on rack.