While this tart is not as easy to whip together as onion dip from an mix, it is certainly not as tedious as assembling 30-plus prosciutto canapés. Yet the caramelized onions topping will impress your friends; the chewy, rich crust will make them swoon. And the salty bacon will match nearly every wine bottle that party guests press into your hands with insistence to open immediately. Lastly, with only eight ingredients likely already stocked in your pantry, Bacon Onion Tart is a fabulous last minute throw-together appetizer or light supper.
The original recipe was from my November issue of Saveur magazine. The accompanying article is a wealth of information on the kitchen workhorse, the humble onion. I was fascinated by all the onion cooking tips; like, chill onions for 30 minutes before using to reduce your tears when slicing. (I’ve also found that slicing the root end last releases less tearing sulfur fumes.)
As is my inclination, I adapted the recipe to be healthier without sacrificing flavor. (Read: This tart is amazing!) Whole wheat flour was added, toasted stone-ground cornmeal was used instead of bacon fat to ‘grease’ the pan, and the amount of butter was cut reduced from four tablespoons to one. Also, this recipe was the perfect use for the beautiful tangled mess of garden onions from my mother-in-law’s garden.