Creamy Onion and Bacon Tart

A baked onion tart with one slice being served, showing a golden filling with visible onion and bacon pieces, placed on a white surface with a plate and fork nearby—perfect for anyone who enjoys comforting brunch dishes, similar to the ease of an easy sheetpan pancakes recipe.

Creamy Onion and Bacon Tart

Creamy Onion and Bacon Tart combines tender sweet onions, crisp bacon, crème fraîche, fresh herbs, and eggs in a flaky pastry crust. Serve it warm or at room temperature for brunch, lunch, or a savory side dish.

Course Appetizer, Brunch, Main Course

Cuisine American

Budget Frugal

Prep Time 15

Cook Time 55

Cooling Time 15

Total Time 1 25

Servings

Calories 247kcal

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