Onion Tart

butter

onions,

eggs, beaten

(9 inch) pie crust, baked

bacon

Preheat oven to 350 degrees F (175 degrees C).


In a large skillet, melt butter and saute onions until soft.  Remove from heat. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.


Pour into prepared shell and bake at 350 degrees F (175 degrees C) for approximately 20 minutes. Top with bacon,  Can be served warm or cold.


I made these into little tartlets for a party appetizer. I cut the pie crust into little circles with a cookie cutter and pressed them into my muffin pan. I put the sauteed onions in the cups and poured the egg to about half-full. I put the crumbled bacon on top before baking. They were really delicious. Everybody asked for the recipe.

I made this tart for two people - both of whom had never eaten an onion tart.  Each said it tasted good and wasn't too onion-y as one might expect from eating a bunch of onions in a pie crust.  (Even my three-year-old ate a sizeable piece of this.)  One commented that he might like to have more bacon in the recipe (but that might be because was was inclined toward more meat in a dish).  As for the recipe, I was concerned that there wasn't enough egg (I think I was expecting something more quiche-like), but in the end, everything seemed to go together quite well - meaning this recipe works.  If you like onion tart, I think this recipe will suit you.  

Very tasty but a more work than the recipe implies.  Between frying the bacon, sauteeing the onions (you will want them almost carmelized, so it takes around 30 minutes), pre-baking the shell and everything, this recipe takes a few hours. The first time I made this, I took one of the previous reviwers suggestions and cut the pie crusts into little tartlets and pressed into muffin pans.  If you do this, use non-stick spray, as 1/2 of mine broke apart trying to extract them from the pan. I also used one extra egg since mine were very small, but I think you should stick to 2 small eggs or the tart won't be flat enough. (It is not supposed to be fluffy like a quiche.) And I wasn't sure how much of the mixture to put in the shell either; I'm guessing 1/2 full. Also, if you don't want your pie shell to be too moist/soft, prick the shell on the sides and bottom before baking, and brush a light egg wash on before pre-cooking it.  Finally, I suggest slicing your onions very thin, and use the sweet yellow variety.

This was amazingly easy and tasty. I had 2 bunches of leeks I needed to get rid of so I used them as well. This one's a keeper.

i was told how to make this tart except the one change was to use a variety of onions--red sweet green shallot leek etc---and to always make sure to include a sweet onion--also to add a little shredded cheese--swiss or parmasan would be good i think

Lovely sinple recipe that I will definately make again.

Delicious simple and quick! I used Walla Walla sweet onions and sauteed them until they were caramelized. I left off the bacon but next time I think I'll make a bacon and mushroom topping to put on after the pie is baked for those who want it.

Bacon! I hadn't thought of adding that... YET! Here's another version of what you have here. But next time I will DEFINITELY be adding bacon!

This really didn t fill up the pie shell maybe one more onion and an additional egg??? I cooked for an additional 5 minutes and I think another 5 may have been even better. The recipe writer really gives you no idea what to look for as far as doneness; i.e. golden brown knife inserted in the center comes out clean etc. just to cook for approximately 20 minutes. The garnish of the crumbled bacon seemed a little odd to me. If I make this again I ll mix the crumbled bacon into the onion-egg mixture. On the positive side it does taste good.

I ended up melting the butter separate and whisking it with the eggs. I used 5 eggs and could have used 6. If I make it again I will add it bacon in the egg mixture. I also added some leftover fondue cheese I had in the fridge. This recipe has the potential to be excellent but it needs improvement.

onion tart

Servings: 5

Cost: $2.78 /serving

Author : GINGER P

Ingredients

Instructions

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