Bacon and Onion Tart
This tart is a nice option for a fall lunch or light dinner.
Ingredients
1 ball pie dough
1 lb bacon, cut into 1/4" wide pieces
3 lbs yellow onions, sliced thinly
10 sprigs thyme, leaves picked
1/4 cup balsamic vinegar
4oz cheddar cheese, grated
1 bag spinach or arugula
Method
- Allow the pie dough to thaw and come to room temperature while covered to keep from drying out
- In a large pan, cook the bacon over medium heat until the fat is rendered and it is starting to crisp
- When cripsy, remove the bacon from the pan leaving the fat behind
- Add the onions and thyme leaves to the bacon fat with a couple big pinches of salt
- Cook the onions until deeply caramelized (be warned this can take up to an hour)
- Add the balsamic vinegar to the onions and let reduce to a glaze
- Add the bacon back to the caramelized onions and then let cool to room temperature
- Roll out the pie dough into a rough round about 12-14 inches across
- Heat oven to 350F
- Spoon the cooled onion mixture over the pie dough leaving a 2 inch boundary around the edge
- Fold the edges up and over the onion filling to make an open face tart
- Top with the grated cheddar cheese and a final sprinkle of salt and pepper
- Chill for 20-30 minutes to set the dough
- Bake on a lined baking sheet until the dough is cooked through and golden brown, about 25-35 minutes
- Remove and let rest 10 minutes
- Dress greens with olive oil and a splash of vinegar and serve with a wide slice of the tart
