RECIPES

Cheddar, Onion and Bacon Tart

Cheddar, Onion and Bacon Tart
Servings
12

Ingredients

Crust:

Vidalia Onion Filling:

Cheese

Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar or Cheddar can be used in this recipe.

Instructions

Crust:

  1. Place the flour, egg, egg yolk and salt in a food processor; cover and pulse until combined. Add butter; pulse until just blended. Add water; pulse just until dough forms. Shape into a ball; wrap dough in plastic wrap. Refrigerate for at least 2 hours. Remove dough from refrigerator 30 minutes before assembling tarts.

Vidalia Onion Filling:

  1. Warm butter in two large skillets over medium heat. Add onions; cook and stir until tender. Transfer to a medium bowl to cool. Beat the eggs, egg yolks and cream in a separate bowl until blended. Stir into onions. Fold in the cheddar, bacon and chives. Season with salt and pepper.
  2. Heat oven to 350°F. Divide dough in half. Roll out dough on a lightly floured surface. Transfer to two 10-inch tart pans with a removable bottoms; trim edges. Prick dough bottoms with a fork. Bake for 7-8 minutes or until crust just begins to brown. Remove from oven. (Pans will be hot!) Add filling. Bake for 15-20 minutes longer or until a knife inserted near the center comes out clean and a temperature reads 160°F. Cool for 5 minutes before serving. 

Recipe Tips

  • The chef at Sargento® Foods serves this tart with a side salad prepared with fresh baby spinach, red and yellow teardrop tomatoes, sliced avocado, toasted pecans and an apple cider vinaigrette.
  • If served as an appetizer, this recipe yields 24 servings.
  • This recipe is courtesy of Sargento® Foods and was originally shared with a limited edition extra sharp cheddar cheese.

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