French Onion and Bacon Tart

5 from 1 vote

French Onion and Bacon Tart

Similar to a quiche, this French Onion and Bacon Tart delivers incredible onion flavor that is accented with crispy bacon. I saw the recipe for this in the Cooks Illustrated All-Time Best French Recipes magazine that Susan gave me for Mother’s Day.

Prep Time20

Cook Time1 45

Idle Time30

Total Time2 5

Course: Brunch, Main Course, Mother's Day

Cuisine: French

Servings: servings

Calories: 257kcal

Ingredients

Crust

1 ¼ cups (6.25 ounces, 177 grams) unbleached all-purpose flour
1 Tablespoon granulated sugar
½ teaspoon table salt
1 stick 8 Tablespoons, 4 ounces unsalted butter, cut into ½-inch cubes and well chilled
2 to 3 Tablespoons ice water

Filling

4 slices bacon cut into ¼-inch pieces
1 ½ pounds onions halved through root end, peeled, and cut crosswise into ¼-inch slices (about 6 cups)
1 sprig fresh thyme
¾ teaspoon table salt
2 large eggs
½ cup half-and-half
¼ teaspoon freshly ground black pepper

Instructions

Crust

Spray 9-inch tart pan with nonstick cooking spray; line bottom with parchment paper. Combine flour, sugar, and salt in food processor with four 1-second pulses. Scatter butter pieces over flour mixture; pulse to cut butter into flour until mixture resembles coarse sand, about fifteen 1-second pulses. Add 2 Tablespoons ice water and process until large clumps form and no powdery bits remain, about 5 seconds, adding up to 1 Tablespoon more water if dough will not form clumps.
Tear dough into walnut-size pieces and sprinkle pieces evenly on tart pan. Working outward from center, press dough into even layer, sealing any cracks. Working around edge, press dough firmly into corners of pan with index finger. Go around edge once more, pressing dough up sides of tart pan and into fluted ridges. Use thumb to level off top edge of dough. Lay plastic wrap over dough and smooth out any bumps or shallow areas. Place tart shell on plate and transfer to freezer for 30 minutes.
Adjust oven rack to middle position and heat oven to 375° F. Place frozen tart shell on baking sheet; lightly spray one side of 18-inch square extra-wide heavy-duty aluminum foil with nonstick cooking spray. Press foil greased side down inside tart shell, folding excess foil over edge of pan. Fill with dried beans or pie weights and bake until top edge just starts to color and surface of dough under foil no longer looks wet, about 30 minutes. Remove from oven and carefully remove foil and weights by gathering edges of foil and pulling up and out. Return baking sheet with tart shell to oven and bake until golden brown, 5 to 10 minutes. Set baking sheet with tart shell on wire rack. Cool completely. If cracks form in shell, brush with egg white to seal.

Filling

While crust is baking, cook bacon in 12-inch nonstick skillet over medium heat until browned and crisp, 8 to 10 minutes. Drain bacon through mesh strainer set over small bowl; transfer bacon to paper towel-lined plate. Return 2 Tablespoons bacon fat to skillet, adding vegetable oil to make up difference if necessary.
Add onions, salt, and thyme to skillet. Cover and cook until onions release liquid and start to wilt, about 10 minutes. Reduce heat to low and continue to cook, covered, until onions are very soft, about 20 minutes, stirring once or twice (if after 15 minutes onions look wet, remove lid and continue to cook another 5 minutes). Remove pan from heat and let onions cool 5 minutes.
Whisk eggs, half-and-half, and pepper together in large bowl. Remove thyme sprig from onions; discard. Stir onions into egg mixture until just incorporated. Spread onion mixture over baked crust (still on baking sheet) and sprinkle bacon evenly on top.
Bake at 375° F until center of tart feels firm to touch, 20 to 25 minutes. Cool on wire rack at least 10 minutes. When ready to serve, remove tart pan ring; gently slide thin-bladed spatula between tart pan bottom and crust to loosen, then slide tart to serving plate. Cut into wedges and serve.
Yield: One 9-inch tart.

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