Caramelized Onion and Bacon Tart
Recipe: #1488
October 27, 2011
Categories: Comfort Food, Dinner, Lunch, Main Dish, Pork, Bacon, Dairy, Cheese, Vegetables, Appetizers, Onions, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Christmas, Entertaining, Fall/Autumn, Ladies Luncheon, Mother's Day, New Years, Sunday Dinner, Weeknight Meals, Oven Bake more
"Adapted from Susan Spungen's Recipes: A Collection for the Modern Cook Oprahdotcom From the November 2005 issue of O, The Oprah Magazine"
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (84.4 g)
- Calories 143.3
- Total Fat - 8.9 g
- Saturated Fat - 4.2 g
- Cholesterol - 54 mg
- Sodium - 339.1 mg
- Total Carbohydrate - 5.6 g
- Dietary Fiber - 0.8 g
- Sugars - 2.5 g
- Protein - 10.3 g
- Calcium - 239.4 mg
- Iron - 0.3 mg
- Vitamin C - 3.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350°. Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around edges. Transfer to paper towels to drain, and set aside, leaving 1 tablespoon bacon fat in pan. Crumble bacon after cooling.
Step 2
Add onions to pan and cook over medium-high heat, stirring occasionally, until they start to brown, about 8 minutes. Turn heat to medium-low and add 1 tablespoon thyme and pinch of salt. Continue to cook until onions are soft and deep golden brown, about 20 minutes more.
Step 3
Meanwhile, combine ricotta, egg yolk, 1/2 teaspoon salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano in a small bowl. Stir well to combine.
Step 4
Spread ricotta mixture evenly on the bottom of tart shell. Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano. Sprinkle bacon over top. Transfer to oven and bake until edges of filling are golden brown, 30 to 40 minutes.
Tips & Variations
No special items needed.
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