French · Dinner
Onion and Bacon Tart (Low-Calorie)
A single-serving French tart with a thin whole-wheat pastry shell filled with slow-cooked onions, bacon lardons and a light egg custard scented with fresh thyme and nutmeg. Baked until just set, it delivers classic quiche-lorraine character with significantly less butter and cream than traditional versions.
$3
20 minsPrep
40 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
398Calories
17.2gProtein
26.3gFat
24.8gCarbs
6.1gSugar
3.4gFiber
712mgSodium
248mgChol
12.1gSat Fat
425mgPotassium
115mgCalcium
2.4mgIron
1.1mcgVitamin B12
4.3mgVitamin C
low-calorie
low-calorie
Instructions
1
Prep
Rub cold butter into whole-wheat flour with salt until resembling coarse crumbs, stir in ice water until dough clumps, wrap and chill 10 minutes.
2
Build
Press chilled dough into 5-inch tart tin, prick base with fork, freeze while heating oven to 375°F.
3
Blind-bake
Line shell with parchment and weights, bake 12 minutes until edges pale, remove weights, bake 5 more minutes until matte.
4
Heat
Warm olive oil over medium-low heat and cook sliced onion for 12 minutes, stirring occasionally, until soft and pale gold.
5
Heat
Add bacon to skillet over medium heat, cook 4 minutes until fat renders and edges crisp.
6
Whisk
Combine egg, whole milk, light cream, fresh thyme, nutmeg and black pepper in bowl until smooth.
7
Build
Scatter onion and bacon into baked shell, pour egg mixture to just below rim.
8
Heat
Bake at 375°F for 18 minutes until custard sets with slight wobble and top turns lightly golden.
9
Rest
Let tart sit 5 minutes in tin for custard to fully set.
10
Plate
Slide tart onto plate and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g bacon
- 11 medium onion
- 22 large eggs
- 1/2 cup120ml whole milk
- 4 tbsp60ml light cream
- 5.2 oz150g whole-wheat flour
- 2 tbsp28g butter
- 2 tbsp30ml ice water
- 1/2 tsp1/2 tsp fresh thyme leaves
- 2 pinch2 pinch nutmeg
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 tsp10ml olive oil
