BACON AND ONION TARTS
These are crunchy little tarts with the ever-satisfying flavors of bacon and onion. They are a hit at parties and potlucks!
Provided by Keiko
Categories Meat and Poultry Recipes Pork Bacon Appetizers
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Cook and stir bacon, onion, dry mustard, and nutmeg in a large skillet over medium-low heat until caramelized, 20 to 30 minutes. Squish the bacon mixture to one side in the pan and set the pan at an angle so the grease drains to the bottom. Discard grease and let bacon mixture cool for 5 to 10 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Combine cooled bacon mixture, mozzarella, sour cream, and mayonnaise in a large bowl. Mix together until the consistency is thick like a paste.
- Open 1 can of crescent rolls (keep the others in the fridge until you are ready to open them) and separate each triangle. Use a pizza cutter to cut each triangle into 5 strips by cutting it 3 times across diagonally, and then cutting the 2 longer strips in half.
- Take about 1 teaspoon of the filling and wrap a crescent dough strip around it, stretching it if needed. It doesn't matter if the filling is poking out of the bottom. Line them up on a baking tray and squish the tops flat so they stay upright. Repeat with remaining cans of dough and filling.
- Bake in the preheated oven until golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 372 calories, Carbohydrate 20.2 g, Cholesterol 35.5 mg, Fat 24.7 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 8.8 g, Sodium 885.7 mg, Sugar 3.9 g
WISCONSIN CHEDDAR, ONION AND BACON TART
Steps:
- 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 at least 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 4 eggs, 2 egg yolks and cream together. Stir into onions; add cheese, bacon, chives and salt and pepper to taste.
- Preheat oven to 350 degrees F. Divide dough in half. Roll each portion to fit in 10-inch tart pan with removable rim. Trim dough to fit rim height and prick bottom of dough with fork. Bake crust 7 minutes or just until it begins 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 rim from tart pans. Cut into wedges.
- Note: The chef serves this tart with salad of baby spinach, red and yellow teardrop tomatoes, sliced Hass avocado, toasted pecans and apple cider vinaigrette.
- Recipe by Chefs Frank Randazzo and Andrea Curto-Randazzo
ONION AND CHEESE TART
Steps:
- Make the pastry shell: In a large chilled bowl combine the flour, salt, chilled butter, and the lard or vegetable shortening. Blend together until the mixture resembles coarse meal.
- Pour 3 tablespoons of ice water over the mixture. Toss together lightly and gather the dough into a ball. Add more water until dough holds together. Wrap in plastic and refrigerate at least 1 hour before using.
- Preheat the oven to 400 degrees.
- On a lightly floured surface, roll the dough into a 14-inch round, about 1/8-inch thick. Place the dough in a 9-inch tart pan. Gently press it into the bottom and around the sides of the pan, being careful not to stretch the dough. Trim off the excess dough by rolling the pin over the rim of the pan.
- Line the inside of the tart shell with aluminum foil and fill with beans or pie weights. Blind bake in the middle shelf of the oven for 10 minutes. Remove foil, prick the dough all over with a fork and return to the oven for an additional 10 minutes, or until the shell begins to brown.
- Make the filling: Preheat the oven to 350 degrees. In a heavy 6 to 8-inch skillet, heat the oil over moderate heat until haze forms above it. Add the onions and cook for about 5 minutes, stirring frequently, until they are soft and transparent but not brown. Stir in the paprika and set aside off the heat.
- In a bowl toss together the Gruyere and Emmentaler cheese until thoroughly combined. Spread half the cheese evenly in the baked pastry shell and scatter the onions over it. Cover with the remaining cheese.
- Beat the eggs cream, milk, salt, and nutmeg together with a wire whisk and pour the mixture slowly and evenly over the cheese.
- Bake in the upper third of the oven for 10 minutes. Increase the heat to 425 degrees and bake for an additional 15 minutes, or until the filling has puffed and browned and a knife inserted in the center comes out clean. Remove pan from the oven and remove the tart from the pan.
- Serve hot or at room temperature as a first or main course.
LEEK, CHEESE & BACON TART
This tart looks as impressive as it tastes. Leftovers are great for lunchboxes too
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6. Heat the oil in a frying pan, then gently fry the leeks until soft, about 5 mins. Cool. Unroll the pastry onto a baking sheet. Spread the soft cheese over the pastry to within 3cm of the edges. Scatter over the leeks, bacon and grated emmental.
- Flip the edges of the pastry over the filling. Bake for 20 mins until golden.
Nutrition Facts : Calories 637 calories, Fat 49 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 19 grams protein, Sodium 2.2 milligram of sodium
CARAMELISED ONION & BACON TART
Use a packet bread mix and some semolina to create a pizza-style base for this irresistible tart
Provided by Sarah Cook
Categories Lunch, Main course
Time 1h45m
Number Of Ingredients 10
Steps:
- Put the lardons into a large, cold, non-stick frying pan and turn the heat on low. Cook the lardons very gently, stirring occasionally, until the fat has melted into the pan and they are beginning to brown and crisp. Use a slotted spoon to lift the bacon into a mixing bowl and set aside, but keep all the fat in the pan.
- Add the onions, oil and 2 thyme sprigs. Cook over a low heat for 20-25 mins until the onions are softened and beginning to turn golden. Stir in the sugar and cook over a higher heat for 5 mins more until golden brown. Tip into the bowl with the lardons and set aside to cool.
- When the onions are just about cool, tip the bread mix into another mixing bowl with leaves stripped from 1 thyme sprig, and make up following pack instructions, but don't knead or rise. Scatter the semolina, polenta or flour over a 30 x 40cm shallow tin or baking tray, and roll out the dough to fit it. Season the ricotta with 1 tsp salt and some pepper, and spread over the dough, leaving a small border. Mix the egg and Gruyère into the onion mixture with seasoning, then spread over the ricotta. Scatter with remaining thyme. Open-freeze for 2 hrs, then wrap well in cling film and freeze for up to 3 months. Or heat oven to 200C/ 180C fan/gas 6 to bake straight away.
- Cook for 40 mins until base is crisp and golden, then eat warm or cool, sliced into pieces with a green salad. To bake from frozen, heat oven to 160C/140C fan/gas 3 and bake for 30 mins, then increase temp to 200C/180C fan/gas 6 for 15-20 mins.
Nutrition Facts : Calories 385 calories, Fat 20 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium
ONION AND BACON TART
Categories Onion Pork Appetizer Bake Bacon Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F. Sauté bacon in heavy large skillet over medium-high heat until slightly crisp. Drain all but 1 tablespoon bacon drippings from skillet. Add onions to bacon and sauté over medium heat until onions are very tender but not brown, about 20 minutes. Cool.
- Whisk egg, sour cream, salt, pepper, and nutmeg in large bowl to blend. Stir in cooled onion mixture.
- Roll pizza dough out on lightly floured surface to 13x10-inch rectangle. Transfer to baking sheet. Spread onion mixture over dough, leaving 1/2-inch plain border around edges. Sprinkle with caraway seeds.
- Bake tart until onion custard is set and crust is golden brown around edges and brown on bottom, about 25 minutes.
ONION CHEESE BACON TART
This is another nice combination for a brunch or snack. It will puff up while baking then settle as it cools. I use bleu cheese and extra sharp cheddar but use any kind you like best. Preparation time includes browning bacon and onions.
Provided by Queen Dragon Mom
Categories Breakfast
Time 50m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425°F.
- In a medium bowl, combine cheese. Beat until fluffy.
- Add eggs, beat again until well mixed.
- Stir in herbs.
- Pour half cheese mixture into tart shell. Lay cooked onions and bacon on filling.
- Pour remaining filling over all.
- Bake for 10 minutes. Reduce heat and bake for another 30 minutes.
- Remove from oven and cool on rack.
Nutrition Facts : Calories 533.5, Fat 49.5, SaturatedFat 27.4, Cholesterol 210.9, Sodium 581.9, Carbohydrate 7.8, Fiber 0.4, Sugar 1.6, Protein 15.5
ONION, CHEESE & BACON TART
Make and share this Onion, Cheese & Bacon Tart recipe from Food.com.
Provided by Epicurious
Categories Breakfast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- For crust:.
- Blend flour and salt in processor.
- Add butter and shortening using on/off button cut in until mixture resembles coarse meal.
- Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry.
- Gather dough into ball and flatten into disk. Wrap in plastic and chill at least 1 hour.
- Preheat oven to 400°F.
- Roll out dough on lightly floured work surface to 11-inch round.
- Transfer to 9-inch tart pan with removable bottom.
- Press dough onto bottom and up sides of pan. Pierce crust all over with fork and freeze 10 minutes.
- Line crust with foil, fill with dried beans or pie weights.
- Bake crust 10 minutes.
- Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer.
- Cool crust while making filling.
- Maintain oven temperature.
- For filling:.
- Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes.
- Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes.
- Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend.
- Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
- Bake until tart is puffed and filling is set, about 25 minutes.
- Cool tart on rack 10 minutes.
- Remove pan sides. Serve warm or at room temperature.
Nutrition Facts : Calories 439.5, Fat 36.5, SaturatedFat 19.2, Cholesterol 162.5, Sodium 277.8, Carbohydrate 19.9, Fiber 0.9, Sugar 1.3, Protein 8.8
TALEGGIO, BACON & SPRING ONION TART
A posh version of quiche lorraine that's truly scrumptious, ideal for a picnic
Provided by Silvana Franco
Categories Lunch, Side dish, Snack, Supper
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat the oven to fan 180C/ conventional 200C/gas 6. Line a 4cm deep, 22cm loose-bottomed tart tin with the pastry, letting the excess hang over the top edge. Prick the base, fill with crumpled foil and bake blind for 15 minutes.
- Meanwhile, cook the bacon in a non-stick pan over a fairly high heat for 5 minutes until browned and quite crisp. Remove with a slotted spoon and drain on kitchen paper. Cook the spring onions in the fat over a moderate heat for 1 minute until softened. Remove with slotted spoon and tip over the bacon.
- Take the pastry case out of the oven and remove the foil. Reduce the heat to fan 160C/conventional 180C/gas 4. Beat the cream, milk, eggs and egg yolks. Stir in the bacon, spring onions and a little salt, then pour into the case. Scatter with the cheese and black pepper, then bake for 30 minutes until pale golden and just firm to the touch.
- Remove from the oven and trim excess pastry with a knife. Leave in the tin to cool a little, then slide on to a wire rack and leave until cold.
- For a picnic, make the tart up to 6 hours ahead and return it to the clean tin once it's cold. Wrap the whole thing in cling film or foil and keep in a cool place (not the fridge or it will get soggy).
Nutrition Facts : Calories 568 calories, Fat 48 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 20 grams carbohydrates, Fiber 1 grams fiber, Protein 15 grams protein, Sodium 1.77 milligram of sodium
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- Blend flour and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 2 tablespoons ice water and process until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
- Preheat oven to 400°F. Roll out dough on lightly floured work surface to 11-inch round. Transfer to 9-inch tart pan with removable bottom. Press dough onto bottom and up sides of pan. Pierce crust all over with fork. Freeze 10 minutes. Line crust with foil; fill with dried beans or pie weights. Bake crust 10 minutes. Remove foil and beans. Bake until crust is set and partially cooked through, about 15 minutes longer. Cool crust while making filling. Maintain oven temperature.
- Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain. Add onion and pinch of sugar to drippings in skillet and sauté until onion is deep golden brown, about 20 minutes. Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend. Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.
- Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Remove pan sides. Serve warm or at room temperature.
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- Heat up a frying pan, and add the teaspoon of oil to the pan. Once heated, add the chopped bacon and onion.
- Fry until golden brown - this usually takes about 10-15 minutes. Stir regularly to ensure the mixture doesn't stick.Set mixture aside to cool down.
- Preheat oven to 200 Degrees C (390 F). If the pastry is frozen, remove it from the freezer shortly before preparing the filling. (Don’t remove it too early or it will be difficult to cut neatly. The pastry will have a better texture if it is still chilled when placed in the oven.)
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