French · Dinner
Onion and Bacon Tart
Individual open-faced tart of shortcrust pastry filled with caramelized onion, crisp bacon lardons, and a set egg-cream custard scented with thyme and nutmeg. Baked until the filling puffs and turns golden. Served warm with a small green salad dressed in vinaigrette.
$4
25 minsPrep
40 minsCook
65 minsTotal
MediumLevel
Nutrition per serving
487Calories
14.9gProtein
35.2gFat
26.8gCarbs
3.1gSugar
0.8gFiber
682mgSodium
248mgChol
17.4gSat Fat
118mgPotassium
95mgCalcium
1.8mgIron
0.8mcgVitamin B12
1.2mgVitamin C
gluten-free-adaptable
herb-salt
all-time-classics
Instructions
1
Prep
Roll the chilled pastry on a floured surface and line a 5-inch tart tin, pressing into corners; chill 30 minutes.
2
Blind-bake
Line the pastry with parchment and weights; bake at 375F (190C) for 12 minutes until edges pale, then 5 minutes more until the base is matte.
3
Sauté
Melt butter over medium heat and cook the onion 8 minutes, stirring occasionally, until soft and lightly golden.
4
Fry
Add the bacon over medium heat and cook 4 minutes, stirring, until fat renders and edges crisp; drain excess fat.
5
Whisk
In a bowl, whisk the egg, cream, milk, thyme, nutmeg, salt, and pepper until evenly combined with no streaks.
6
Bake
Scatter onion and bacon into the tart shell, pour custard over until just below the rim, then bake at 350F (175C) for 20 minutes until puffed and set with slight wobble in center.
7
Rest
Leave the tart in its tin on a wire rack for 5 minutes to finish setting and slice cleanly.
8
Plate
Slide the tart onto a plate and serve warm with a small green salad.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4.6 oz130g bacon
- 1 oz30g onion
- 22 large eggs
- 6 tbsp90ml heavy cream
- 4 tbsp60ml whole milk
- 1/2 tsp1/2 tsp fresh thyme leaves
- 2 pinch2 pinch nutmeg
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 7 oz200g shortcrust pastry, chilled
- 2 tsp2 tsp butter
- 2 tsp2 tsp all-purpose flour, for dusting
