Bacon & Tomatoes are a classic combination of flavors. So are tomatoes and fresh basil. It’s no wonder the flavors of this tart just work. Add caramelized onions for some body and you have a jazzed up tart that’s perfect for brunch and for serving to company!
This recipe is so very easy to make and assemble, you just have to give it a try.
Caramelized Onion, Bacon & Tomato Tart Recipe
Ingredients:
1 Pie crust
8-10 slices of bacon
1 & 1/4 onions
1 tbsp worcestershire Sauce
1 tbsp dijon mustard
1/2 can diced tomatoes
Salt & pepper To taste
1/4 cup of freshly grated parmesan cheese
3-4 basil leaves thinly sliced
Method:
– Start by pre-heating your oven to 425F. Then slice the onions in to thin round slices, using mandolin slicer if you have one or just by hand.
– Seperate the rings by pushing them out with your hands, don’t worry about breaking them, it really doesn’t matter.
-Then fry the bacon strips in batches, till it’s just crispy. Blot any excess grease from the bacon by placing them on kitchen towels.
– Drain the pan of most of the bacon grease, but leave about a teaspoon in the pan. We’ll use the same pan to caramelize the onions picking up all that bacon flavor.
– Toss in the sliced onion rings, season them with salt and let them cook down slowly on medium heat.
– When the onions are cooking, roll out your pie pastry and line a well greased, loose bottom tart pan with it. Press it into the sides and using the sides, cut off any excess crust.
– Prick the crust with a fork to keep it from bubbling up and bake it for 8-9 minutes until light golden.
– By now your onions should be soft and a little translucent. Then add a tablespoon of worcestershire sauce and mix it in well. Cook the onions until they caramelize and turn a golden brown. Remove from the heat and set aside.
– Once the crust is a light golden brown. Take it out of the oven and assemble the tart. Start by brushing about a tablespoon of dijon mustard on the bottom of the crust.
– Spoon in the Caramelized onions and spread them evenly in the tart crust.Season it with salt and pepper.
– Top it with some drained diced tomatoes from a can or better still..fresh tomatoes. I used canned diced tomatoes with roasted garlic.
– Then roughly chop or crumble the crispy bacon on top.
– Sprinkle with freshly grated parmesan cheese and bake at 400F for 10-15 minutes.
– Remove from the oven and sprinkle with fresh basil.
– Tip: To take the tart out while it’s still hot, simple place a glass under the tart pan so the side slides down.
Megan says
Beautiful looking tart! Your recipe has inspired me to try this with tomatoes from my garden. Really smart twist on a classic French tomato tart. Thanks!