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Creamed Onion Tart

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Rate this recipe 4.8/5 (4 Votes)

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

Details

Adapted from myrecipes.com

Preparation

Step 1

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.

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