Caramelized Onion and Bacon Tart

6
Servings
10m
Prep Time
80m
Cook Time
1h 30m
Ready In


"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
OK

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 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.

Related

Bergy

I can't give stars because I changed the recipe into small Fillo tart shell appetizers. They were delicious. I finely chopped the onion, finely chopped the bacon, left out the egg yolk. I cooked it all in a skillet adding the ricotta, then the parmesan,turning off the heat and letting it all cool. Seved room tempeerature in the prepared Fillo cups, added a 1/4 teaspoon hot jelly to each and served. Lovely Appetizer - your recipe had not enough changes to make it a new one, Thanks for a lovely 3PM Sunday Appetizer

review by:
(27 Oct 2013)

Shadows1

Wife made this last night for dinner, we both liked it but it needed something more. We are thinking of adding sauted mushrooms and hot pepper next time we make it, Thanks for sharing a good recipe.

review by:
(15 Jul 2013)

AcadiaTwo

Delicious! We all loved this tart so much that we dove into it and ate every last piece. Sadly no photos were taken as my camera's card was full of baby photos. However, we will be making this agin. Made for Alphabet Soup tag.

review by:
(12 May 2012)

Luvcookn

Wonderful flavoured tart! Unfortunately when I went shopping for the fresh thyme, both stores were out. So I had to use some dried French thyme. Will be making again with the fresh for sure. I made my own ricotta from 1L(qt) of whole milk and did not change another thing. Fast and easy to put together. Thank you for sharing!

review by:
(22 Jan 2012)