Caramelized Onion and Bacon Tart is a hearty, cold-weather appetizer, main dish, or even breakfast! Its savory flavors are balanced by a tangy goat cheese filling.
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Winter makes me crave cozy flavors. I mean, a good hot chocolate is always at the top of my list. But if you need something savory, it’s hard to beat a Caramelized Onion and Bacon Tart.
That smoky bacon! Those sweet but meaty onions! A sprinkle of thyme and basil brighten up the combination, then underneath it all, a goat cheese custard adds the perfect amount of tang.
You might recognize part of this recipe. During the summertime, we make a killer Tomato, Basil, and Goat Cheese Tart. It’s perfect for potlucks and parties since it’s delicious at room temperature. Recently we had a potluck event and thought about bringing the tart, but it just seemed a little…unseasonal. So, ever adaptable, and hungry, and fans of bacon, we reimagined the dish for cooler weather. The result? This Caramelized Onion and Bacon Tart. Tadahhhh! Still party friendly, still good hot, cold, or in between, and still delicious.
Not to mention we got plenty of compliments on how pretty it is. (Of course, we’re like, “Yeah yeah who cares, let’s chop it up and eat it!” But it’s still nice to hear, I guess.)
Let’s be honest, we all need a pick-me-up in January. And there’s nothing like cheese and bacon to bring a smile to your face.
Well, it always make ME smile anyway…
So I’m assuming everyone else in the world is like me as well. Arrogant? Sure. But…come on. CHEESE AND BACON! Whip up a Caramelized Onion and Bacon Tart and tell me I’m wrong. 😉
- 1½ sticks (3/4 cup) cold unsalted butter
- 1 cup all-purpose flour
- ¾ cup yellow cornmeal
- 1 teaspoon salt
- 3 tablespoons ice water
- pie weights or raw rice for weighting crust
- 8 oz. (about 6 strips) bacon
- 3 yellow onions, thinly sliced
- 2 cloves garlic
- ¼ cup dry white wine
- ¼ teaspoon fresh thyme
- 1 tablespoon chopped basil
- ½ cup packed fresh basil leaves, chopped
- 7 ounces mild soft goat cheese, softened
- ¾ stick (6 tablespoons) unsalted butter, well softened
- ½ cup sour cream
- Salt and pepper to taste
- 2 large eggs
- Combine the butter, flour, cornmeal, and salt in a food processor and pulse until the mixture looks like coarse meal.
- Sprinkle the water over the mixture, and pulse until the dough just holds together when you squeeze it in your hand. Add more water if needed.
- Push the dough into the bottom and all the way up the sides of a buttered tart pan. We recommend you use a fluted tart pan with a removable bottom.
- Chill the crust for 20 minutes as you pre-heat the oven to 375.
- When the crust is done chilling, line the crust with aluminum foil, and add pie weights (or dry rice or beans if you don't have weights).
- Bake for 10 minutes, then carefully remove the foil and weights, and bake for an additional 5 minutes.
- Remove to a wire rack to cool.
- Sautee bacon until crisp. Drain off all but two tablespoons of bacon fat.
- Add onion to pan and sautee until caramelized, stirring occasionally, about 20 minutes.
- Add garlic and cook an additional minute.
- Add wine and cook another minute until evaporated.
- Remove pan from heat and add thyme and basil. Stir in bacon. Set aside while you make the goat cheese custard.
- In a large mixing bowl, beat together the basil, cheese, butter, sour cream, and eggs until well combined. Season to taste with salt and pepper and pour into the crust.
- Bake at 350 degrees for 10 minutes, or until the custard is just slightly set on top but still soft underneath.
- Spread bacon mixture over custard and press down gently so it just mixes slightly with the custard.
- Continue baking another 10-15 minutes until the custard is set.
- Serve warm, room temperature, or chilled.
Love the Caramelized Onion and Bacon Tart? Try the original Tomato, Basil, and Goat Cheese Tart when the weather warms up!