Creamed Onion Tart

"This recipe makes classic creamed onions seem inventive and stylish. A generous wedge is an appealing side dish, but it'll make a nice first course, if paired with a salad. The tart tastes great served warm or at room temperature." --Sheri Castle, author of The Southern Living

Photo by Barbara B.
Adapted from southernliving.com

PREP TIME

45

minutes

TOTAL TIME

105

minutes

SERVINGS

8

servings

PREP TIME

45

minutes

TOTAL TIME

105

minutes

SERVINGS

8

servings

Adapted from southernliving.com

Ingredients

  • 1/2

    (14.1-oz.) package refrigerated piecrusts

  • 3

    thick bacon slices, cut into 1/2-inch pieces

  • 1

    tablespoon butter

  • 2

    pounds onions, thinly sliced

  • 1/2

    cup crème fraîche

  • 1

    tablespoon chopped fresh sage

  • 1

    tablespoon chopped fresh thyme

  • 1

    teaspoon kosher salt

  • 3/4

    teaspoon ground black pepper

  • 1/2

    teaspoon freshly grated nutmeg

  • 3

    large eggs, lightly beaten

Directions

1. Preheat oven to 400°. Fit piecrust into a 9-inch tart pan lightly coated with cooking spray. Bake crust 8 to 10 minutes or until lightly browned. Cool. 2. Cook bacon in a large skillet over medium-high heat, stirring occasionally until crisp; remove bacon, and drain on paper towels. Reserve drippings in skillet. 3. Reduce heat to medium, and melt butter with drippings; add onions and a pinch of salt. Cook, stirring often, 5 minutes. Cover and cook about 10 more minutes or until onions are soft and lightly browned. Uncover and cook, stirring often, 2 to 3 minutes or until liquid evaporates. Remove skillet from heat, and cool completely. 4. Whisk together crème fraîche and next 6 ingredients in a medium bowl. Stir in bacon and onions. Spread mixture in prepared crust. 5. Bake at 400° for 25 to 30 minutes or until golden and set. Cool on a wire rack 10 minutes before slicing. Vegetarian Creamed Onion Tart: Omit bacon. Prepare recipe as directed, substituting 1 Tbsp. extra virgin olive oil for bacon drippings.

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