Breakfast & Brunch
Cheddar, Onion & Bacon Tart
Prep Time: 20 min | Cook Time: 27 min | Servings: 12 | Calories: 731
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Prep Time
20 min
Cook Time
27 min
Servings
12
Calories
731
Tarts are always good to have around for when you want to feed your guests and impress them too! This foolproof method features fresh, tasty ingredients. The heart of this tart lies in the filling — a medley of Vidalia onions, eggs, bacon and Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut for added tangy flavor.
Ingredients
- 3 cups all-purpose flour
- 1 egg
- 1 egg yolk
- 1/8 tsp. kosher salt
- 1 cup (1/2 lb.) chilled butter, cut into small squares
- 1 Tbsp. cold water
- 4 lbs. Vidalia onions, cut into thin strips
- 4 Tbsp. butter
- 4 eggs
- 2 egg yolks
- 1/2 cup heavy cream or half-and-half
- 3 cups (12 oz.) Sargento® Shredded Sharp Cheddar Cheese - Traditional Cut
- 16 slices bacon, diced, cooked until crisp
- 1/3 cup chopped fresh chives
- Salt and pepper
Directions
- Prepare dough by pulsing flour, 1 egg, 1 egg yolk and salt in a food processor. Add butter, piece by piece, pulsing until all is incorporated. Add water and pulse only until dough forms a ball. Remove; cover with plastic wrap and refrigerate 2 hours. Remove dough from refrigerator 30 minutes before assembling tarts.
- Meanwhile, prepare filling by cooking onions in butter in 2 large skillets until tender and translucent. Cool. In a medium bowl, beat remaining eggs, egg yolks and cream together. Stir into onions; add cheese, bacon and chives.
- Divide dough in half. Roll each portion out and fit in 10-inch tart pan. Prick bottom of dough with fork. Bake in preheated 350°F oven 7 minutes or until just beginning to turn golden brown. Remove from oven, add filling and bake 15 to 20 minutes more until egg mixture is set. Let cool 5 minutes before removing from tart pans. Cut into wedges.
