This savory Creamy Onion and Bacon Tart combines tender, lightly caramelized onions with crisp bacon, crème fraîche, fresh herbs, and a touch of nutmeg in a flaky pastry crust. It's rich enough to serve as a main dish with a simple salad, but it also makes an elegant brunch or lunch. Because this is such a great dish to serve guests, I made a 9" tart, perfect for the holidays! Best of all, it can be served warm or at room temperature.
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Why This Recipe Works
- Slow-cooked onions provide natural sweetness. Two pounds may look like an enormous amount when they first go into the skillet, but they cook down considerably and become the foundation of the filling.
- Bacon adds smoky, savory flavor. Cooking the onions in some of the rendered bacon fat carries that flavor throughout the tart.
- Crème fraîche keeps the filling rich and creamy. Its slight tang balances the sweetness of the onions and richness of the bacon.
- Fresh herbs and nutmeg add depth. Sage and thyme complement the onions beautifully, while just a little nutmeg gives the creamy filling warmth without making the tart taste strongly spiced.
- Pre-baking the crust helps prevent sogginess. The head start in the oven is particularly helpful because the onion filling contains quite a bit of moisture.
Ingredient Notes
Yellow onions: Yellow onions are my first choice here because they become mild and sweet as they cook. Five medium onions should weigh approximately 2 pounds before peeling and slicing.
Bacon: Thick-cut bacon gives you substantial pieces that don't disappear into the filling. Cook it until crisp before adding it to the tart.
Crème fraîche: This cultured cream is rich, thick, and slightly tangy. Unlike some other dairy products, it also handles oven heat particularly well.
Fresh sage and thyme: Fresh herbs make a noticeable difference in this simple filling. Chop them finely so their flavor is evenly distributed.
Nutmeg: Freshly grated nutmeg is especially good with creamy savory dishes. A little goes a long way.
Chives: The chives aren't essential to the filling, but their mild onion flavor and fresh green color make them an especially nice finishing touch.
Step-by-Step Photo Instructions
- Preheat the oven to 400°F and lightly grease a 9" tart pan. Fit the crust into the pan.
- Cover the dough with foil and add pie weights or dried beans. Bake at 400°F for 10 minutes.
- Fry the bacon in a skillet. remove the bacon and leave the bacon grease in the pan.
- Slice the onions.
- Fry the onions in the bacon grease plus 1 tablespoon butter following the recipe directions for timing.
- Whisk the crème fraîche, sage, thyme, salt, pepper, and nutmeg in a bowl. Add bacon and onions. Mix well.
- Pour the filling into the cooled tart crust.Make sure there is no oozing over the top.
- Bake at 400°F for 25-30 minutes. Cool 10" before serving.
Pro tipS
- Slice the onions as evenly as possible so they cook at the same rate. Use a mandoline if you are comfortable with them.
- Don't rush the onions over high heat. You want them soft, sweet, and lightly golden, not browned and crisp around the edges.
- Cook off visible liquid before removing the onions from the heat. Excess moisture can make the finished tart watery.
- Give the onions time to cool before mixing the filling.
- Place the tart pan on a baking sheet before filling it. This makes a removable-bottom tart pan much easier to transfer in and out of the oven and catches any accidental drips.
- Let the baked tart rest for at least 10 minutes before slicing. You'll get much cleaner wedges.
Substitutions/variations
- Sour cream can be used in place of crème fraîche if necessary, although crème fraîche gives the tart a richer texture and is less likely to separate when heated.
- A homemade savory tart crust can replace the refrigerated pie crust.
- Regular-cut bacon can be substituted for thick-cut bacon. Watch it closely because smaller pieces will cook more quickly.
- If you don't have fresh thyme, use about 1 teaspoon dried thyme. Fresh sage is preferable here because dried sage can become quite assertive.
- For a vegetarian version, omit the bacon and cook the onions in 2 tablespoons of butter or olive oil.
- You could also replace some of the yellow onions with leeks for a milder, slightly sweeter onion flavor.
Serving Suggestions
- This tart works especially well for brunch or lunch with a simple green salad dressed with a sharp vinaigrette. The acidity helps balance the creamy filling and bacon.
- For dinner, serve it alongside roasted vegetables, asparagus, green beans, or a leafy salad.
- Because it tastes good warm or at room temperature, it would also be a nice addition to a brunch buffet or holiday table.
Storage
Don't leave the tart at room temperature for more than 2 hours because the filling contains eggs and dairy.
Store leftovers covered in the refrigerator for up to 3 days. Individual slices can be gently reheated in a 325°F oven until warmed through. An oven or toaster oven will keep the crust crisper than the microwave.
Grocery Budget Rating
FRUGAL
Onions make up most of this tart, and they're one of the least expensive vegetables available. Bacon and crème fraîche add some cost, but only modest amounts are needed, and the tart makes eight servings.
Ingredients
- 1 refrigerated pie crust
- 3 bacon slices, cut into ½-inch pieces
- 1 tablespoon butter
- 2 pounds yellow onions, (about 5 medium), thinly sliced
- ½ cup crème fraîche
- 1 tablepoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- t teaspoon kosher salt
- ¾ teaspoon black pepper, freshly ground
- ½ teaspoon nutmeg, freshly grated
- 3 large eggs, lightly beaten
- 1 tablespoon chives chopped fresh, for garnish
Instructions
- Preheat the oven to 400°F. Lightly coat a 9-inch tart pan with nonstick cooking spray. Fit the pie crust into the pan, gently pressing it into the bottom and up the sides, and trimming off excess.
- Bake the empty tart shell for 8 to 10 minutes, or until it is lightly browned. Remove from the oven and allow the crust to cool while you prepare the filling. Leave the oven set at 400°F.
- Cook the bacon in a large skillet over medium-high heat, stirring occasionally, until crisp. Transfer the bacon to a paper towel-lined plate to drain, leaving the rendered bacon fat in the skillet.
- Reduce the heat to medium. Add the butter to the bacon drippings and allow it to melt. Add the sliced onions and a pinch of the measured salt. Cook for 5 minutes, stirring frequently.
- Cover the skillet and continue cooking for about 10 minutes, or until the onions are tender and lightly browned. Remove the lid and cook for another 2 to 3 minutes, stirring frequently, until any accumulated liquid has evaporated.
- Remove the skillet from the heat and let the onions cool completely.
- Whisk together the crème fraîche, sage, thyme, remaining kosher salt, black pepper, nutmeg, and eggs in a medium bowl until well combined.
- Add the cooled onions and cooked bacon and stir until evenly incorporated. Spoon the mixture into the prepared tart shell and spread it evenly.
- Place the tart on a rimmed baking sheet. Bake for 25 to 30 minutes, or until the filling is set and the top is golden.
- Place the tart on a wire rack and let it rest for 10 minutes before slicing. Garnish with the chopped fresh chives and serve warm or at room temperature.
Notes
Cool the onions completely. I want to emphasize this because that's what the tested recipe specifies. Adding hot onions directly to the crème fraîche and egg mixture could begin cooking the eggs prematurely. Don't deeply caramelize the onions. They should be very tender and lightly browned. You're not looking for the dark, jammy onions you'd use for French onion soup. Cook away the excess moisture. After uncovering the onions, continue cooking until the liquid in the skillet has evaporated. This helps prevent a watery filling and soggy crust. Watch the crust during the first bake. You're looking for light browning rather than a deeply golden crust because it will spend another 25 to 30 minutes in the oven with the filling. Let the tart rest before slicing. Ten minutes gives the creamy egg filling time to settle and should give you cleaner slices.
Nutrition
FAQS
No. The goal isn't deeply browned caramelized onions. Cook them until they're very tender, sweet, and lightly golden. This gives the tart plenty of onion flavor without making the filling overly sweet or dark.
Can I make Creamy Onion and Bacon Tart ahead of time?
Yes. You can bake the tart several hours before serving and serve it at room temperature, or refrigerate it and gently reheat it before serving.
Yes, although the finished filling may be slightly tangier and less rich. Full-fat sour cream will give you the closest result.
The creamy onion filling contains quite a bit of moisture. Partially baking the crust before adding the filling helps keep the bottom from becoming soggy.
Yes. A 9-inch pie plate will work, although the finished tart will have a different shape and presentation. Baking time may also vary slightly depending on the depth of the filling.
You can, but I think the flavors and texture are better warm or at room temperature. The crème fraîche filling becomes firmer when thoroughly chilled.
Still thinking about appetizer tarts? Try these:
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