Fresh Vidalia Onions contain a very large amount of water and sugar. Caramelizing (browning) in a little bacon fat and butter releases wonderful flavors.
This recipe calls for bacon bits. This are the leftover hunks of bacon that cannot be sliced into traditional bacon slices. Usually more cost effective, they are often available from butchers. Besides cost they offer the advantage of being chopped into small cubes for a bigger taste impact, otherwise there is no difference in taste and regular bacon can be used.
This recipe is for a 9″ (23cm) tart shell using the Perfect Savory Tart Shell recipe.
Vidalia Onion and Bacon Tart
- 1 Perfect Savory Tart Dough
- 1 large Vidalia Onion Sliced into thick, ¾" (2cm) rings.
- 180 g bacon bits Cut into 1" (2.5cm) slices. (see note 1)
- 3 tbsp fresh sage, roughly chopped (see note 2)
- 1 tbsp butter
- 50 ml white wine
- 3 large eggs
- 6 tbsp créme fraiche or heavy cream
- black pepper
- Preheat oven to 375°F (180°C).
- Roll out the Tart Shell Dough and place into a 9" (23cm) tart pan. Gently work the dough into the corners, being careful not to stretch the dough. Prick the dough with a fork a few times to prevent the dough from bubbling. Line the dough with parchment paper and fill with pie weights. Bake in oven for about 20 minutes until lightly brown. Remove the paper and the weights, then bake for another 15 minutes. Remove from oven to cool slightly. (Note: this can be done ahead and sit for a hour or so, if needed.)
- Reduce oven temperature to 350°F (180°C)
- While tart shell is cooking begin the filling. In a large saute pan on low to medium heat, cook the bacon slowly, turning and cooking evenly. The idea is to render the fat without burning. When bacon is crisp, remove from pan and set aside. Drain all but about a tablespoon or two of fat from the pan. Add the butter. Add the onion slices and the sage. Directly salt the onions while cooking. If the onions are very sweet, the direct salting allows it to be cooked in improving the flavor. Cook on low to medium heat. Occassionally, turn and move the onions to ensure even cooking. A good deal of water needs to be removed from the onions and a light caramelization is desired. Therefore the onions should not be cooked too fast. When the onions are done, add the wine and scrap up any crust on the pan. Reduce the wine to produce a glaze. Remove from heat, and remove the onions and set aside. The sauce and the onions must cool before adding to egg mixture.
- Chop the cooked bacon into smaller bits. Spread the bacon around the bottom of the cooked tart shell. Next spread the cooking onions slices around the bottom.
- Mix the egg and the cream in a medium bowl. Salt and pepper as desired. If you salted the onions generously before, you can go lightly on this step. When the wine sauce mixture is cool enough not to cook the eggs, add to the mixture and stir. Pour all of the mixture slowly into the tart, filling all spaces.
- Bake for 40-45 minutes, the filling should puff slightly with some nice browning on top. The crust should be crispy. Allow to cool for 5-10 minutes before removing from pan. Serve warm or at room temperature.