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Bacon and Onion Tart

Bacon and Onion Tart

Bacon and Onion Tart
Bacon and Onion Tart
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Bacon and Onion Tart
Ingredients
  • 1 refrigerated or frozen unbaked pie crust
  • 6 slices bacon, diced
  • 3 Vidalia onions, thinly sliced and separated into rings
  • 3 slightly beaten eggs
  • 1 c. half and half
  • ½ t. dry mustard
  • 1 t. black pepper
  • 1 jar of roasted red peppers, drained and cut into bite-size pieces or jar of drained pimentos
  • Snips of fresh parsley, garnish
Instructions
  1. Defrost pie crust and roll into a 12”circle on a floured surface.
  2. Ease crust into ungreased 10” tart pan. Press pastry into fluted sides of pan and trim edges.
  3. Line the pastry shell with double thickness of foil. Bake 450 for 5 minutes. Remove foil and bake another 5 minutes or until pastry is nearly done. Set aside. Reduce oven to 325.
  4. In large skillet, cook bacon until crisp. Remove bacon but reserve 2 T. of drippings in skillet. Drain bacon on paper towels.
  5. Cook onion, covered, in bacon drippings until onion is tender but not brown, stirring occasionally.
  6. Combine eggs, cream, dry mustard and pepper in mixing bowl.
  7. Arrange onions in pie crust evenly.
  8. Sprinkle the bacon on top of onions.
  9. Pour egg mixture over this.
  10. Bake 325 for 25 minutes or until knife inserted near center comes out clean.
  11. Let stand 15 minutes before serving.
  12. Garnish with cut roasted red peppers or pimento and snipped parsley.
  13. Cut into wedges.
 

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