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.
Bacon Onion Tart
The caramelized onions topping will impress your friends; the chewy, rich crust will make them swoon
- 3 slices bacon
- 1 tablespoon unsalted butter
- 2 medium yellow onions or combo of garden onions, thinly sliced
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup whole wheat flour
- 1 cup all-purpose flour
- 2 teaspoons dry mustard
- 1 1/4 cup milk
- 3 eggs, lightly beaten
- Heat bacon in a 12″ cast iron skillet over medium-high heat, and cook, stirring occasionally, until fat renders and bacon is cripst, about 10 minutes. Using a slotted spoon, transfer bacon to paper towels and drain all but about 1/2 teaspoon bacon fat. Return skillet to medium-high heat, and add butter; add onions, salt and pepper, and cook, stirring, until lightly caramelized, about 10 minutes. Remove from heat and set aside.
- Heat oven to 425 degrees. In a large bowl, whisk together flour, mustard, and pepper; add milk and eggs, and stir until smooth. Letter batter rest for 10 minutes. Meanwhile, place 9″x11″ baking sheet (or glass) dish sprinkled with cornmeal in oven and let heat for 10 minutes. Remove baking dish from oven, pour in batter, and sprinkle with bacon and caramelized onions; return to oven and bake until puffed and golden brown, about 30 minutes (some of the onions will be very dark brown.)