Bacon Onion Tart

Our Bacon Onion Tart has puff pastry topped with a rich and creamy sauce, crisp bacon, tender cooked onions, and two kinds of cheese on top. Serve with a balsamic vinegar reduction drizzled over the top.

Crispy and delicious Bacon Onion Tart

Our Bacon and Onion Tart is elegant and easy to make – and very delicious!  It’s a wonderful menu option for a special luncheon with a side salad or soup, and it’s also easy enough to serve for a quick weeknight dinner.

Sheets of puff pastry are laid out in a sheet pan to form a crust. Then it is topped with a creamy white sauce, bacon lardons (a fancy name for thick bacon cut into matchsticks), and zesty sautéed onions. Just before baking, sprinkle Gruyere Swiss and Romano cheese on top.

When the Bacon and Onion Tart comes out of the oven, drizzle a thick balsamic reduction over the top. The rich sweet and tangy balsamic vinegar marries all the flavors together in a truly wonderful way.

• The light and crispy texture and combination of flavors; savory, sweet, and zesty is so good together!
• Store-bought puff pastry makes an easy, crispy base for this tart.
• Much of the prep can be done ahead of time so you can spend time with your dinner guests instead of slaving away in the kitchen.

• Bacon – Chose extra thick-cut bacon for this recipe. As mentioned above, you’ll be cutting it into lardons – or matchstick-like lengths – and the thicker bacon is easier to work with.
• Onion – White onion is ideal this dish because it has a sharper taste that balances the bacon and other flavors.  A yellow or red can also be used, but their sweeter, milder flavors will meld more than the white onion.
• Puff Pastry – Make life easy and buy the puff pastry sheets in the grocery freezer case. The 1.1-pound box comes with two puff pastry sheets– just enough to line a sheet pan for this recipe.
• Country-style Cottage Cheese – This is the larger curd cottage cheese and used in the sauce.
• Sour Cream
• Egg Yolks
• All-Purpose Flour
• Black Pepper
• Fresh Thyme
• Cheeses – Gruyere Swiss and Romano cheese are both sprinkled over the tart before baking.
• Balsamic Reduction – You can buy a bottle or make your own by simmering balsamic vinegar until it is reduced by half

1. Line the sheet tray with puff pastry.
2. Cook bacon lardons, then add onions. Once partially cooked strain and discard excess fat. (Note that the bacon and onions will cook further in the oven as the tart bakes.)
3. Puree cottage cheese in food processor, then add sour cream, egg yolk, flour and black pepper. Pulse to combine into a sauce.
4. Spread creamy sauce over the top of the puff pastry, then sprinkle with fresh thyme.
5. Top with strained bacon/onion mixture.
6. Bake for 20 minutes.
7. Grate Swiss and Romano cheeses while the tart bakes.
8. After tart bakes for 20 minutes, top with cheeses and bake ten minutes more, then broil for a minute to brown.
9. Reduce balsamic vinegar while tart bakes, then drizzle over baked tart once it comes out of the oven.
10. Cut tart into 12 pieces (3 rows by 4 rows) and serve immediately. Sprinkle more thyme on top if you’d like.

• Can I make Bacon and Onion Tart ahead of time?  You could prepare each individual component including cooking the bacon and onion but wait to assemble the tart until you are ready to bake and serve.
• How do I store leftovers?   Wrap tightly and store refrigerated for up to three days
• How do I reheat leftovers? The leftover slices are best reheated in a 400-degree F oven so it is crispy. Microwave reheating is not recommended – the slices will be soggy.
• Can I freeze?  Yes, this will freeze. Thaw then heat in the oven before serving  

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