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Onion Tart

24 Jul

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I have been getting some gorgeous, huge onions in my CSA boxes.  I decided to make an onion tart.  This is a very simple and quick recipe.  It will utilize a good portion of the onion we HighCross Farm members have and will be getting. 

This was fantastic.  My house smelled so good while it baked.  Give it a try, I don’t think you will be disappointed.

Onion Tart

  • 4 large onions cut up (I used the sweet onions and the green onions from my CSA boxes)
  • 1 c chicken stock
  • 2 pieces of thick slab bacon, diced
  • 3 tablespoons half & half
  • 1 sheet puff pastry
  • grated Manchego cheese (you can use parmesean)
  • S & P to taste

Chop or dice your onions and put them in a dutch oven or large sauce pan.  Add chicken stock and let cook on medium until the onions are soft.

While your onions are cooking prepare your puff pastry.  Roll out your puff pastry sheet on a floured surface until 1/8 inch thick.  Place on parchment lined cookie sheet and pierce with a fork.  Put back in the refrigerator for 30 mins.

Once your onions are soft, drain and let cool.  Once cool, stir in the half & half and salt/pepper to taste. 

Spread onion mixture over puff pastry.  Grate cheese over onion mixture and add diced slab bacon.  Push the bacon down a bit so it can flavor the onions well.  Grate more cheese over the top and fold the edges of the puff pastry up making a lip.

Bake at 350 for 35-40 minutes.

What you get is nothing short of fantastic.  The puff pastry is light and flakey.  The onions aren’t overpowering.  Infact, they become sweet and melt in your mouth.  Then you have the bacon..ohhhh the bacon.  This tart is one you will make over and over again.

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Close up…

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1 Comment

Posted by on July 24, 2009 in bacon, onions, tart, Uncategorized

 

Tags: , ,

One response to “Onion Tart

  1. Shana Jenson

    August 2, 2009 at 12:49 AM

    Hi Sarah,

    Thanks for the great onion tart recipe. My husband and I had it for dinner tonight and it was excellent. Very sweet and you’re right the bacon makes it. It was really nice to use up all those good onions while at the same time trying something I’ve never eaten before. I look forward to the recipes you post every week, keep up the great ideas.

    Shana

     

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