French Onion and Bacon Tart Atk
Indulge in the irresistible flavors of this French Onion and Bacon Tart, a savory masterpiece that combines the richness of caramelized onions, crispy thick-cut bacon, and melted Gruyere cheese atop a flaky puff pastry crust. Perfectly paired with fresh thyme and a touch of balsamic vinegar for depth, this tart is both elegant and comforting. Easy to prepare with pre-made puff pastry, it’s an ideal option for brunch, a dinner party appetizer, or a hearty snack. The golden, buttery crust and savory-sweet filling come together in perfect harmony, making every slice a crowd-pleaser. With just 20 minutes of prep, this recipe guarantees restaurant-quality flavor in the comfort of your kitchen!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 3 large yellow onions
- 1 teaspoon granulated sugar
- 1 tablespoon balsamic vinegar
- 6 slices thick-cut bacon
- 1 teaspoon fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 sheet pre-made puff pastry sheet
- 1 cup gruyere cheese, shredded
- 1 large egg
- 2 tablespoons heavy cream
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a large skillet, melt the butter and olive oil over medium heat.
Slice the onions into thin half-moons and add them to the skillet. Cook for 15-20 minutes, stirring occasionally, until the onions are soft and golden.
Sprinkle the sugar over the onions and continue to cook for another 5 minutes to caramelize. Stir in the balsamic vinegar and cook for 2 additional minutes. Remove from heat and set aside.
In a separate skillet, cook the bacon slices over medium heat until crispy. Remove and place on a paper towel-lined plate, then chop into small pieces.
Sprinkle the thyme leaves over the caramelized onions and stir well.
Allow the puff pastry sheet to thaw if frozen and lightly flour your work surface. Roll the pastry out to about 12x10 inches and transfer it to the prepared baking sheet.
Using a paring knife, gently score a 1-inch border around the edge of the pastry, being careful not to cut all the way through. Prick the inside of the rectangle (not the border) with a fork to prevent it from puffing too much.
Spread the caramelized onion mixture evenly inside the scored rectangle. Top with the chopped bacon and shredded Gruyere cheese.
In a small bowl, whisk the egg with the heavy cream. Brush this egg wash along the border of the pastry to promote a golden crust.
Season the filling lightly with salt and pepper.
Transfer the tart to the preheated oven and bake for 20-25 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Allow the tart to cool for 5 minutes before slicing and serving warm.
Nutrition Facts
Calories |
1840 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 146.2 g | 187% | |
| Saturated Fat | 64.8 g | 324% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 3610 mg | 157% | |
| Total Carbohydrate | 73.6 g | 27% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 26.5 g | ||
| Protein | 58.5 g | 117% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 1220 mg | 94% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1059 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
