Onion and Bacon Tart

January 26th, 2016

Onion and Bacon Tart 5

I dare anyone to tell me that they wouldn’t love to eat a combination of buttery flaky pastry with caramelized onions and crispy bacon.  The current contest on the FOOD52 website is to present your favorite appetizer to share with friends.  This is not my recipe.  It belongs to Cathy of the blog Bread-and-Milk.   I didn’t enter the contest, but I did decide to be a recipe tester.  I guess you can figure out why I chose the Onion and Bacon Tart to test. My middle name should be “Tart”, but not in the pejorative sense.  Whether sweet or savory, some of my favorite eats have been tarts.

Onion and Bacon Tart 1When I first read the recipe for this tart, I thought there was way too much filling for the size of the tart pan.  But after the onions were caramelized to a deep golden brown, they had melted to just the right amount.  There is a small amount of egg and cream to bind everything together so that the filling is lusciously rich.  I do need to mention the pastry also.  It has more butter in it than what I would normally use.  But the finished pastry is very sturdy.  That is just the results that work for this appetizer.  You can pick up a small slice and eat it out of hand.

Onion and Bacon Tart 3The slice shown on the plate could easily be divided into two pieces and served on a platter to be passed around.  It would be a neat two bite appetizer.  But I was not hosting a cocktail party, so David and I enjoyed this savory tart with a green salad for dinner.  I love testing other people’s recipes.  It forces me to follow a recipe as written and suspend judgement.  In this case, Cathy knew exactly what she was preparing and I was happy to follow her lead.  Go on over to Food52 to see all of the wonderful appetizer recipes.



  • cups All purpose flour
  • teaspoon Salt
  • cup Unsalted butter
  • 1/4 cup Ice water

Onion Filling

  • Onions, thinly sliced
  • tablespoons Butter infused olive oil
  • 1/2 pound Thick cut Bacon, diced
  • 1/2cup Heavy cream
  • Egg
  • tablespoon Thyme
  • teaspoon Rosemary
  • 1/2 teaspoon Garlic powder
    1. Prepare dough, combine flour salt and butter in a food processor. Pulse until small balls form then add water until dough comes together. Roll into a disk and cover with plastic wrap, refrigerate for 30 minutes.
    2. Prepare Filling, heat olive oil in a nonstick and gently sauté onions until translucent and caramelized. Next sauté bacon, until crisp. Combine onions, bacon, cream, egg and thyme rosemary and garlic powder.
    3. Pre-heat oven to 375°. Roll out dough, 1/8 inch thick and press into a 4 X 13 rectangular tart tin. Dock the dough with a fork. Spoon in the onion mixture and top with salt and pepper bake for 45 minutes or until lightly browned.

Printable Recipe

24 responses to “Onion and Bacon Tart”

  1. Larry says:

    I won’t dare tell you that as it’s two of my favorite things in the same dish – three counting the pastry.

  2. Have to agree Penny, YOU are the last lovely, elegant lady I would call a tart, haha!!!!
    Can I omit the bacon? Will it work?

    We have to get together again with Penny C. some time this year – what say you?

    Hugs – Mary

    • Penny says:

      I say, leave out the bacon without any concern for taste. It is the onions after all that make it so good. You made me laugh Mary. Thank you. Looking forward to seeing you this year. We will make it happen.

  3. Jane says:

    Love, love. Onions shrink. Maybe this should be considered.

    I hope we all get together this new year!


  4. Pondside says:

    This looks yummy. It reminds me, just a little, of the Tarte Flambee we enjoyed so much in the Alsace when the new wine was presented. I like the idea of a sturdy pastry – and I love the rectangular pan.

    • Penny says:

      I love the picture you painted of enjoying the new wine in Alsace while eating a similar tart. Maybe I can pretend I’m there H.

  5. Darla says:

    Looks amazing! Might be a good appetizer for our Lake Lure get together. Kim’s family love bacon and so does Dave ! Heading back to snow and cold this early am. It was nice in Emerald Isle while it lasted.

    • Penny says:

      Safe travels Darla. Your almost two week long adventure has been quite a ride I am sure. I will have to make this tart for the Labor Day Weekend for sure.

  6. Patty says:

    I don’t have a rectangular tart pan. What else would work?

    • Penny says:

      I think an 8″ round tart pan would work Patty. Sorry it has taken me so long to respond. Your comment went to the pending file.

  7. Monique says:

    All favorite ingredients to me..it looks so good..thank goodness I just had a muffin and am drinking my coffee..or I might be tempted to make it now;)

    • Penny says:

      I am just happy that I had the right tart pan for this. When I bought it a few years ago, I knew that it would make a special tart. Thanks for stopping by Monique.

  8. Penny at the Comforts of Home says:

    Yummy! I love bacon, onions and pastry too! Hurry up spring…I am looking forward to you coming back and our annual spring Fig Bistro date!

    • Penny says:

      Just saw your comment Penny. It went to the pending file for some reason. I was wondering why you hadn’t commented in a while. Looking forward to seeing you in April!

  9. Barbara says:

    Oh my! That looks divine, Penny. All my favorite things wrapped up in a tart! (I’m a major crust-lover) I’m moving and was deciding which of my tart pans could go…glad I kept this one!

    • Penny says:

      I love rectangular tart pans. I have two, the other one is larger. I am thinking of what I want to make in that pan. Maybe a sweet lemon tart.

  10. A gorgeous tart Penny. I love that you’ve made it in the rectangular pan – it really stands out.

  11. This is very much like an appetizer I used to make when entertaining. It sounds like a winner.

  12. Susan says:

    I would love to eat this just like you and David did – with a green salad for dinner. The thyme and rosemary must add wonderful flavor. This sounds like a keeper!

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