Bacon and Onion Tart

This tart is a nice option for a fall lunch or light dinner.


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


  1. Allow the pie dough to thaw and come to room temperature while covered to keep from drying out
  2. In a large pan, cook the bacon over medium heat until the fat is rendered and it is starting to crisp
  3. When cripsy, remove the bacon from the pan leaving the fat behind
  4. Add the onions and thyme leaves to the bacon fat with a couple big pinches of salt
  5. Cook the onions until deeply caramelized (be warned this can take up to an hour)
  6. Add the balsamic vinegar to the onions and let reduce to a glaze
  7. Add the bacon back to the caramelized onions and then let cool to room temperature
  8. Roll out the pie dough into a rough round about 12-14 inches across
  9. Heat oven to 350F
  10. Spoon the cooled onion mixture over the pie dough leaving a 2 inch boundary around the edge
  11. Fold the edges up and over the onion filling to make an open face tart
  12. Top with the grated cheddar cheese and a final sprinkle of salt and pepper
  13. Chill for 20-30 minutes to set the dough
  14. Bake on a lined baking sheet until the dough is cooked through and golden brown, about 25-35 minutes
  15. Remove and let rest 10 minutes
  16. Dress greens with olive oil and a splash of vinegar and serve with a wide slice of the tart