Description
This Caramelized Onion Tart features a flaky pie crust filled with sweet, golden caramelized onions, smoky bacon, fresh herbs, and a creamy egg custard. Perfectly baked to a rich golden brown, this savory tart makes an elegant appetizer, brunch dish, or light dinner, serving 8 with a delightful balance of textures and flavors.
Ingredients
Pie Crust
- 1 unbaked refrigerated pie crust (I used Pillsbury)
Filling
- 5 bacon slices (not thick-cut, cut into ½-inch pieces)
- 1 tablespoon butter
- 2 pounds sweet yellow onions (halved and thinly sliced, about 2+ good sized onions)
- 1 ¼ teaspoon kosher salt (divided)
- 3 large eggs
- ⅔ cup sour cream (or crème fraiche)
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh thyme
- ½ teaspoon freshly ground black pepper
- ⅛ teaspoon ground nutmeg
Instructions
- Preheat Oven and Rest Pie Crust: Preheat your oven to 400 degrees F. Remove the pie crust from the refrigerator and allow it to come to room temperature as you prepare the other ingredients.
- Cook the Bacon: In a sauté pan over medium-high heat, cook the bacon pieces, stirring frequently until crisp. Use a slotted spoon to transfer the bacon to paper towels to drain, while leaving the bacon drippings in the skillet.
- Caramelize the Onions: Reduce heat to medium, melt the butter with the bacon drippings in the pan. Add the sliced onions and ¼ teaspoon of kosher salt. Cook, stirring frequently, for 5 minutes. Cover and cook for 8 to 10 minutes, stirring every couple of minutes, until onions become soft and golden brown. Uncover and continue cooking for 2 to 3 minutes until onions turn deep golden and any liquid evaporates. Remove from heat and let cool.
- Parbake the Crust: Spray a nonstick 9-inch tart pan with cooking spray. Fit the pie crust into the tart pan, pressing it evenly across the bottom and sides, folding over and pressing any overhang flat to align with the crust edge. Prick the bottom all over with a fork. Line the crust with a sheet of regular aluminum foil pressed into edges, and fill with pie weights or dry beans, ensuring weights press against the edges. Place the tart pan on a baking sheet and bake for 14 to 16 minutes or until dry and lightly baked. Remove weights and foil carefully and set crust aside.
- Prepare the Filling: In a medium bowl, whisk together eggs and sour cream until smooth. Add the chopped sage, thyme, remaining 1 teaspoon kosher salt, black pepper, and ground nutmeg, whisking to combine. Stir in the cooled caramelized onions and cooked bacon pieces.
- Fill and Bake the Tart: Pour the filling mixture evenly into the prepared parbaked crust. Bake at 400 degrees F for 25 to 30 minutes, or until the filling is set in the center and the tart is golden brown.
- Cool and Serve: Remove the tart from the oven and let cool on a wire rack for 10 to 15 minutes. Carefully remove the tart from the pan, slice into servings, and serve warm or at room temperature.
Notes
- Use regular yellow onions for a sweeter caramelized flavor; avoid using red or white onions.
- If you don’t have pie weights, dry beans or uncooked rice can be used for parbaking the crust.
- For a vegetarian version, omit the bacon and increase butter slightly or add sautéed mushrooms for umami.
- Let the tart cool slightly before slicing to ensure neat slices.
- Fresh herbs like sage and thyme are essential for the fragrant herbal flavor, but dried can be used in smaller quantity in a pinch.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Tart
- Method: Baking
- Cuisine: American
