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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.
Why you’ll love Bacon Onion Tart
- 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.
Key Ingredients & Substitutions
- 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
Special Tools Needed
- Sheet Tray – 13×18” in size (also called a half sheet tray)
- Food processor – Used to make the sauce.
- Box grater
- Cutting board and knife
- Large sauté pan
- Small saucepan
- Rubber spatula and offset spatula
- Rolling pin
How do I make Bacon Onion Tart?
- Line the sheet tray with puff pastry.
- 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.)
- Puree cottage cheese in food processor, then add sour cream, egg yolk, flour and black pepper. Pulse to combine into a sauce.
- Spread creamy sauce over the top of the puff pastry, then sprinkle with fresh thyme.
- Top with strained bacon/onion mixture.
- Bake for 20 minutes.
- Grate Swiss and Romano cheeses while the tart bakes.
- After tart bakes for 20 minutes, top with cheeses and bake ten minutes more, then broil for a minute to brown.
- Reduce balsamic vinegar while tart bakes, then drizzle over baked tart once it comes out of the oven.
- Cut tart into 12 pieces (3 rows by 4 rows) and serve immediately. Sprinkle more thyme on top if you’d like.
Tips & Tricks
- Both the bacon and onions should be cut into thick strips – see photo above.
- No salt is used in this recipe since the bacon adds the right amount of sodium.
Frequently Asked Questions
- 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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1 box puff pastry sheets (1.1-pound box, two sheets per box)
Flour to dust the counter
1 tablespoon extra-virgin olive oil
1 pound extra thick bacon, cut into half-inch lardons
1 1/2 pounds white onion, cut into thick vertical slices
1 16-ounce container country style cottage cheese (not low fat)
1/2 cup sour cream
1 egg yolk
1 tablespoon all-purpose flour
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves
4 ounces Gruyere Swiss, grated fine
1 cup Romano cheese, grated fine
1/2 cup balsamic vinegar (or buy balsamic reduction)
- If frozen, thaw the puff pastry sheets.
- Connect the two sheets end-to-end with a tiny bit of water to seal the seam. This connected sheet should be the length of a standard sheet tray.
- Sprinkle a little flour on your counter and with a rolling pin, roll to the width of the sheet tray to come up the edges, only rolling to widen, not lengthen.
- Roll up the sheet on to your rolling pin and unroll into the pan. Press up the edges and use a knife to cut off any excess. If there are parts that don’t reach the edge, use the scraps with a dab of water and fill in the bare spots, if any. Cover the pan with a towel so it doesn’t dry out.
- Preheat oven to 400 degrees F. with a rack in center and a rack close to the top.
- In a large saute pan over medium heat add the oil and once hot, add the bacon. Cook for five minutes.
- After five minutes, stir in the onions and cook for five more minutes.
- Pour the mixture into a strainer over a bowl and drain off all fat. Discard fat.
- In a food processor, puree cottage cheese until smooth then add the sour cream, egg yolk, flour and pepper and pulse to combine.
- Scrape this onto the prepared puff pastry and with an offset spatula, spread to the edges.
- Sprinkle the top with the fresh thyme.
- The bacon and onion mixture will still be hot so use tongs to remove and spread over sauce covered pastry.
- Bake for 20 minutes in the middle rack.
- After 20 minutes, sprinkle on the Gruyere and Romano cheeses and move to the top rack and bake for ten more minutes.
- Place under the broiler for a minute to brown.
- While the tart bakes, pour vinegar into a small sauce pan and heat to a simmer and cook to reduce by half. Be careful to regulate the flame so it doesn’t bubble over.
- As soon as the finished tart comes out of the oven, cut into 12 pieces (3X4) and drizzle on the reduced balsamic vinegar and serve.
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*If the balsamic reduction cools before you use it, it will be too thick to drizzle. Just heat in the microwave in five second bursts and stir until it is loose enough to use.