Onion Tart with Bacon and Mustard

By Jahel

Ingredients

• Flour for rolling the pie crust
• 1 7 oz store bought rolled pie crust
• 8 slices thick crust bacon chopped
• 1-1/2 c thinly sliced white onion
• 6 large eggs
• 1-1/2 c heavy cream
• 2 T dijon mustard
• 1/2 t cayenne
• 1/2 t freshly grated nutmeg
• 1/2 c grated Parmesan
• 1 T fresh thyme leaves

Details

Level of difficulty Average
Cost Budget Friendly

Preparation

Step 1

Preheat oven to 375. On lightly floured surface, roll the pie crust into a 12 inch round. Transfer to a 10 inch tart pan. Press the crust gently onto the sides of the pan. Bake the crust until lightly golden, 10-12 minutes. Let cool.
Meanwhile, in a medium skillet, cook the bacon over medium heat, stirring occasionally, until crisp, about 8 minutes. Using a slotted spoon, transfer the bacon to a paper towel lined plate to drain. Add the onion to the bacon drippings in the skillet and cook over medium heat, stirring often, until soft, about 5 minutes. Using slotted spoon, transfer the onion to a paper towel lined plate.
In a large bowl, whisk the eggs, cream, Dijon mustard, cayenne, nutmeg, 2 t salt, and 1/2 t pepper. Stir in the onion and half the cheese.
Scatter the bacon over the bottom of the crust. Pour in the eggs.
Bake the tart until puffed, golden, and cooked thru, 25-30 minutes; tent with foil if the crust browns too quickly. Let cool for 5 minutes; Sprinkle with the remaining cheese and the thyme; season with pepper.