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Cheddar, Onion & Bacon Tart

Ingredients :

  • 3 cups all-purpose flour
  • 1 egg
  • 1 egg yolk
  • 1/8 tsp. kosher salt
  • 1 cup (1/2 lb.) chilled butter, cut into small squares
  • 1 Tbsp. cold water
  • 4 lbs. Vidalia onions, cut into thin strips
  • 4 Tbsp. butter
  • 4 eggs
  • 2 egg yolks
  • 1/2 cup heavy cream or half-and-half
  • 3 cups (12 oz.) Sargento® Shredded Sharp Cheddar Cheese – Traditional Cut
  • 16 slices bacon, diced, cooked until crisp
  • 1/3 cup chopped fresh chives
  • Salt and pepper

Directions :

Prepare dough by pulsing flour, 1 egg, 1 egg yolk and salt in a food processor. Add butter, piece by piece, pulsing until all is incorporated. Add water and pulse only until dough forms a ball. Remove; cover with plastic wrap and refrigerate 2 hours.

Remove dough from refrigerator 30 minutes before assembling tarts.

Meanwhile, prepare filling by cooking onions in butter in 2 large skillets until tender and translucent. Cool. In a medium bowl, beat remaining eggs, egg yolks and cream together. Stir into onions; add cheese, bacon and chives.

Divide dough in half. Roll each portion out and fit in 10-inch tart pan. Prick bottom of dough with fork. Bake in preheated 350°F oven 7 minutes or until just beginning to turn golden brown. Remove from oven, add filling and bake 15 to 20 minutes more until egg mixture is set. Let cool 5 minutes before removing from tart pans. Cut into wedges.

 

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