Bacon

Bacon And Caramelized Onion Tart

Name: Bacon And Caramelized Onion Tart
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Ingredients: 1 lb (450g) thick-cut bacon; 2 large onions, thinly sliced; 2 cloves garlic, minced; 1 cup (250ml) all-purpose flour; 1/2 cup (115g) cold unsalted butter, cut into small pieces; 1/4 cup (60ml) ice-cold water; 1/2 cup (120g) grated cheddar cheese; 1/2 tsp (2g) salt; 1/4 tsp (1g) black pepper; 2 tbsp (30g) chopped fresh thyme; 1 egg, beaten

By Odette Delacroix · June 19, 2026 · Bacon

Prep30 min

Cook40 min

Total70 min

Serves6

There's something special about a warm, flaky pastry filled with the rich flavors of caramelized onions and crispy bacon. As a home cook, I've always been drawn to the comforting combination of smoky pork and sweet, slow-cooked onions.

I remember the first time I made a bacon and caramelized onion tart - it was a chilly winter evening, and the aroma of sizzling bacon and baking pastry filled my kitchen, making everyone's mouth water in anticipation. Since then, this recipe has become a staple in my household, perfect for cozy nights in or special occasions.

This Bacon And Caramelized Onion Tart is more than just a recipe; it's an experience. The combination of textures and flavors is sure to impress your family and friends, and the best part is that it's surprisingly easy to make. With a few simple ingredients and some basic cooking techniques, you can create a dish that's both comforting and elegant.

In this recipe, I'll guide you through the process of making a delicious bacon and caramelized onion tart from scratch. We'll start with the basics - making the pastry dough and cooking the bacon and onions - and then move on to assembling and baking the tart. Whether you're a seasoned cook or just starting out, this recipe is perfect for anyone looking to create a delicious, satisfying meal.

Why You’ll Love This Recipe

This recipe is easy to make and requires minimal special equipment.
The combination of smoky bacon and sweet caramelized onions is a match made in heaven.
The tart is perfect for a weeknight dinner or a special occasion.
The recipe can be made ahead of time and refrigerated or frozen for later use.
The tart is a great way to use up leftover bacon and onions.
The recipe is highly customizable, so you can add your own favorite ingredients or spices.

Why This Recipe Works

The key to a great bacon and caramelized onion tart is in the layers of flavor and texture. By cooking the bacon and onions slowly, we bring out their natural sweetness and depth of flavor, which pairs perfectly with the flaky, buttery pastry.

Another important aspect of this recipe is the use of temperature control. By cooking the bacon and onions at a low temperature, we can prevent them from burning or becoming too crispy, which would throw off the balance of the dish. Similarly, baking the tart at a moderate temperature ensures that the pastry cooks evenly and the filling heats through without becoming too hot or overwhelming.

Finally, the resting time is crucial in this recipe. Allowing the tart to cool for a few minutes before serving helps the flavors to meld together and the pastry to set, making it easier to slice and serve. By following these simple techniques and paying attention to the details, you can create a truly exceptional bacon and caramelized onion tart that's sure to impress.

Ingredients You’ll Need

To make this delicious bacon and caramelized onion tart, you'll need a few simple ingredients, including bacon, onions, pastry dough, and cheese. The key is to use high-quality ingredients and to cook them slowly and carefully to bring out their natural flavors.

When shopping for ingredients, look for thick-cut bacon and sweet, flavorful onions. You can also use leftover bacon and onions if you have them on hand. For the pastry dough, you can either make your own or use store-bought. Just be sure to follow the package instructions for thawing and baking.

1 lb (450g) thick-cut baconThick-cut bacon is essential for this recipe, as it provides a nice texture and flavor contrast to the caramelized onions. Look for bacon that is smoked or cured for added depth of flavor.
2 large onions, thinly slicedSweet, flavorful onions are the backbone of this recipe. Look for onions that are heavy for their size and have a sweet, slightly caramelized aroma.
2 cloves garlic, mincedGarlic adds a pungent flavor to the tart, but be careful not to overdo it. Use a light hand when mincing the garlic, and cook it slowly to bring out its natural sweetness.
1 cup (250ml) all-purpose flourAll-purpose flour is a staple in most kitchens, and it provides a nice structure and texture to the pastry dough. Look for flour that is unbleached and unbromated for the best flavor and texture.
1/2 cup (115g) cold unsalted butter, cut into small piecesCold, unsalted butter is essential for making a flaky, tender pastry dough. Look for butter that is high in fat content and has a rich, creamy flavor.
1/4 cup (60ml) ice-cold waterIce-cold water helps to keep the pastry dough cool and prevents it from becoming too warm and sticky. Use a light hand when adding the water, and stop as soon as the dough comes together in a ball.
1/2 cup (120g) grated cheddar cheeseCheddar cheese adds a rich, tangy flavor to the tart, but feel free to use other types of cheese if you prefer. Look for cheese that is high in fat content and has a smooth, creamy texture.
1/2 tsp (2g) saltSalt enhances the flavors of the other ingredients and helps to bring out the natural sweetness of the onions. Use a light hand when adding salt, and taste the tart as you go to ensure that it's not too salty.
1/4 tsp (1g) black pepperBlack pepper adds a nice depth of flavor to the tart, but be careful not to overdo it. Use a light hand when adding pepper, and taste the tart as you go to ensure that it's not too peppery.
2 tbsp (30g) chopped fresh thymeFresh thyme adds a bright, herbaceous flavor to the tart, but feel free to use other types of herbs if you prefer. Look for thyme that is fresh and fragrant, and chop it finely before adding it to the tart.
1 egg, beatenThe beaten egg helps to brush the pastry dough and give it a nice golden brown color. Use a light hand when brushing the egg, and make sure to get it all over the pastry to ensure even browning.

Ingredients for Bacon And Caramelized Onion Tart

Equipment You’ll Need

Large heavy skillet or wokSharp chef's knifeInstant-read thermometerPastry brush9-inch (23cm) tart pan with removable bottomCutting board

How to Make Bacon And Caramelized Onion Tart

1
Preheat your oven to 400°F (200°C).
2
In a large skillet, cook the bacon over medium heat until it's crispy and golden brown, stirring occasionally. This should take about 10-12 minutes, or until the bacon reaches an internal temperature of 150°F (65°C).
3
Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain. Leave the grease in the skillet.
4
Add the sliced onions to the skillet and cook over medium-low heat, stirring occasionally, until they're caramelized and golden brown. This should take about 20-25 minutes, or until the onions reach a deep golden brown color and have a sweet, jam-like texture.
5
Add the minced garlic to the skillet and cook for an additional 1-2 minutes, stirring constantly, until fragrant.
6
In a large bowl, whisk together the flour, salt, and pepper. Add the cold butter and use a pastry blender or your fingers to work it into the flour until the mixture resembles coarse crumbs.
7
Gradually add the ice-cold water to the bowl, stirring with a fork until the dough comes together in a ball. Be careful not to overwork the dough.
8
Turn the dough out onto a lightly floured surface and roll it out to a thickness of about 1/8 inch (3mm).
9
Transfer the dough to a 9-inch (23cm) tart pan with a removable bottom. Trim the edges and press the dough into the corners of the pan.
10
In a small bowl, whisk together the beaten egg and a pinch of salt. Brush the egg mixture evenly over the pastry dough, making sure to get it all over the surface.
11
Sprinkle the grated cheddar cheese evenly over the bottom of the tart shell. Top with the cooked bacon, caramelized onions, and chopped thyme.
12
Bake the tart for 35-40 minutes, or until the pastry is golden brown and the filling is hot and bubbly.
13
Remove the tart from the oven and let it cool for 10-15 minutes before serving. This will help the flavors to meld together and the pastry to set.

Expert Tips

To ensure that the pastry dough is flaky and tender, keep the butter and water cold and handle the dough gently.
Don't overwork the dough, as this can lead to a tough, dense pastry.
If you're having trouble getting the pastry dough to come together, try adding a little more water or using a different type of flour.
To prevent the tart from becoming too brown or crispy, cover the edges with foil or a pie shield during the last 10-15 minutes of baking.
Let the tart cool completely before refrigerating or freezing it. This will help to prevent the pastry from becoming soggy or the filling from becoming watery.
To reheat the tart, bake it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until hot and bubbly.
Consider using other types of cheese or herbs to give the tart a unique flavor and texture.
To make the tart more substantial, add some diced ham or cooked vegetables to the filling.

Common Mistakes to Avoid

Overworking the pastry dough, which can lead to a tough, dense pastry.
Not cooking the bacon and onions slowly enough, which can result in a tart that's too greasy or overpowering.
Not letting the tart cool long enough before serving, which can cause the pastry to become soggy or the filling to become watery.
Not using high-quality ingredients, which can result in a tart that's lacking in flavor and texture.
Not following the recipe carefully, which can lead to a tart that's unevenly baked or has a soggy crust.
Not using the right type of flour, which can result in a pastry that's too dense or heavy.

Variations and Substitutions

Add some diced ham or cooked vegetables to the filling to make the tart more substantial.
Use different types of cheese, such as goat cheese or feta, to give the tart a unique flavor and texture.
Add some fresh herbs, such as parsley or rosemary, to the filling for added flavor and texture.
Use a different type of pastry dough, such as puff pastry or phyllo, to create a unique texture and flavor.
Add some spice or heat to the filling, such as red pepper flakes or diced jalapenos, to give the tart a bold flavor.
Use a different type of onion, such as sweet onions or shallots, to create a unique flavor and texture.
Add some nuts or seeds, such as walnuts or sunflower seeds, to the filling for added crunch and texture.

What to Serve With Bacon And Caramelized Onion Tart

This bacon and caramelized onion tart is perfect for serving as a main course or side dish. Consider pairing it with a simple green salad or a hearty bowl of soup for a well-rounded meal.

Some other ideas for serving the tart include:

- Roasted vegetables, such as asparagus or Brussels sprouts

- Mashed potatoes or roasted sweet potatoes

- Grilled meats, such as steak or chicken

- A fruit or cheese platter

Roasted vegetables, such as asparagus or Brussels sproutsMashed potatoes or roasted sweet potatoesGrilled meats, such as steak or chickenA fruit or cheese platterA simple green salad or a hearty bowl of soup

Make-Ahead, Storage, Freezing and Reheating

This bacon and caramelized onion tart can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. To refrigerate, let the tart cool completely and then wrap it tightly in plastic wrap or aluminum foil.

To freeze, let the tart cool completely and then wrap it tightly in plastic wrap or aluminum foil. Label the tart with the date and contents, and store it in the freezer until you're ready to reheat it.

To reheat the tart, bake it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until hot and bubbly. You can also reheat the tart in the microwave, but be careful not to overheat it.

Some tips for storing and reheating the tart include:

- Let the tart cool completely before refrigerating or freezing it. This will help to prevent the pastry from becoming soggy or the filling from becoming watery.

- Wrap the tart tightly in plastic wrap or aluminum foil to prevent it from drying out or becoming contaminated.

- Label the tart with the date and contents, and store it in the refrigerator or freezer until you're ready to reheat it.

- Reheat the tart in a preheated oven or microwave, and serve it hot and bubbly.

Frequently Asked Questions

What type of pastry dough is best for this recipe?

A flaky, tender pastry dough is best for this recipe. Consider using a homemade or store-bought pastry dough that is high in fat content and has a light, airy texture.

Can I use different types of cheese or herbs in this recipe?

Yes, you can use different types of cheese or herbs in this recipe. Consider using a combination of cheeses, such as cheddar and parmesan, or adding some fresh herbs, such as parsley or rosemary, to the filling.

How do I prevent the tart from becoming too brown or crispy?

To prevent the tart from becoming too brown or crispy, cover the edges with foil or a pie shield during the last 10-15 minutes of baking. You can also reduce the oven temperature or baking time to prevent the tart from overcooking.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Consider making the pastry dough and filling a day or two in advance, and then assembling and baking the tart on the day you plan to serve it.

How do I reheat the tart?

To reheat the tart, bake it in a preheated oven at 350°F (180°C) for 10-15 minutes, or until hot and bubbly. You can also reheat the tart in the microwave, but be careful not to overheat it.

Can I freeze the tart?

Yes, you can freeze the tart. Let the tart cool completely, and then wrap it tightly in plastic wrap or aluminum foil. Label the tart with the date and contents, and store it in the freezer until you're ready to reheat it.

How long does the tart last in the refrigerator?

The tart can last in the refrigerator for up to 3 days. Let the tart cool completely, and then wrap it tightly in plastic wrap or aluminum foil. Label the tart with the date and contents, and store it in the refrigerator until you're ready to reheat it.

Can I use a different type of onion in this recipe?

Yes, you can use a different type of onion in this recipe. Consider using sweet onions or shallots for a unique flavor and texture.

How do I prevent the pastry from becoming soggy or the filling from becoming watery?

To prevent the pastry from becoming soggy or the filling from becoming watery, let the tart cool completely before refrigerating or freezing it. Wrap the tart tightly in plastic wrap or aluminum foil to prevent it from drying out or becoming contaminated.

The Full Recipe

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