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Carmelized Onion & Bacon Tart

January 11, 2010

~ Katy ~

It was high time for another dinner party, and boy did we do it up right! It was Warren’s 49th birthday, and I put together a decadent menu, including the Mexican Kahlua Cake from Foodo. The first course was a Carmelized Onion Tart, and it was to die for!


I think I’ll have to make it again for our Christmas Eve gathering at JP and Kori’s. I’ll use the Chicago Bacon that Mary and John brought me when they came to visit over Thanksgiving. The recipe is from Oprah Magazine. The fresh thyme and ricotta cheese are fantastic with the onion and bacon. I used the tart crust recipe from the Asparagus Tart  I made awhile back. It’s convenient, because you can make it, freeze it a few days before you need to use it, then put it in for the first round of baking the night before or morning of your party.

Carmelized Onion and Bacon Tart

I used the same tart crust from the Asparagus Tart recipe.

4 slices bacon, cut into ½ inch pieces

4 small onions, cut in half lengthwise and thickly sliced

1 tablespoon plus 1 teaspoon fresh thyme leaves, chopped

Kosher salt

1 cup whole milk ricotta cheese

1 egg yolk

Freshly ground pepper

¼ cup plus 1 tablespoon Parmigiano-Reggiano

8” tart or pie shell


1. Preheat oven to 350. Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around edges. Transfer to paper towels to drain, and set aside, leaving 1 tablespoon bacon fat in pan. Crumble bacon after cooling.


2. Add onions to pan and cook over medium-high heat, stirring occasionally, until they start to brown, about 8 minutes. Turn heat to medium low and add 1 tablespoon thyme and pinch salt. Continue to cook until onions are soft and deep golden brown, about 20 minutes more.


3. Meanwhile, combine ricotta, egg yolk, ½ teaspoon salt, pinch pepper, 1 teaspoon thyme, and ¼ cup Parmigiano in a small bowl. Stir well to combine.


4. Spread ricotta mixture evenly on the bottom of tart shell. Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano. Sprinkle bacon over top. Transfer to oven and bake until edges of filling are golden brown, 30 to 40 minutes. Makes 6-8 servings

21 Comments leave one →
  1. January 11, 2010 8:11 am

    This does look awesome and simple. I can’t wait to try it! Thanks guys!!

  2. January 11, 2010 9:55 am

    Food this good from Oprah! Maybe I’ll have to tart peeking at that magazine. Wonderful photo too. GREG

  3. oc2seattle permalink
    January 11, 2010 7:32 pm

    That is super straightforward! Will have to give it a try when I can eat fkour products again. Sigh.

  4. January 11, 2010 7:32 pm

    wonder what I could substitute the onions with as I am deathly alergic to them…I love peppers myabe they would work?

    • January 12, 2010 4:13 pm

      Oooo…yes, try it with roasted red bell peppers. They would give it the sweetness. Great idea!

  5. January 11, 2010 8:49 pm

    Oprah or not – this looks amazingly good…I think the best part is the bacon … yum

  6. January 11, 2010 10:04 pm

    I love playing with caramelized onion tarts – this is scrumptious!

  7. January 12, 2010 1:23 am

    This looks soooo delicious!!

  8. January 12, 2010 2:15 am

    If you ever make this for me, make two. Otherwise, no one else will get any! 😉

    • January 12, 2010 4:14 pm

      You’ll have to fight me for it. Oh, alright, I’ll make two.

  9. January 12, 2010 5:05 pm

    I made this for one of our Christmas Eve appetizers with Chicago Bacon that Mary and John brought on Thanksgiving. Holy Hannah, was it good! Kori had two pieces and would have gone for a third if there hadn’t been other delicacies there. I’ll post one of those soon.

  10. January 12, 2010 5:21 pm

    This tart looks great! Love the idea of onion, bacon, and then the ricotta and parm cheese in there, Yum!

  11. January 12, 2010 7:53 pm

    You had me at carmelized….

  12. January 13, 2010 8:55 am

    This looks really amazing. Who can resist anything caramelized?

  13. January 13, 2010 1:15 pm

    This looks great, So many good things in this torte, hubby would love this, maybe a good choice for his bday brunch!

  14. January 13, 2010 6:40 pm

    yummmm looks gooodd

  15. January 15, 2010 8:15 am

    Amazing photos, so inspiring!

  16. January 16, 2010 12:29 pm

    So many great flavours in this tart!

  17. Debbie permalink
    February 13, 2010 12:47 pm

    Everything is better with bacon! Love ricotta – so versatile!

  18. February 19, 2010 12:23 pm

    Did you prebake the pie crust at all?

    • foododelmundo permalink
      February 19, 2010 12:28 pm

      I did when I made it – I followed what Katy said in the Asparagus Tart recipe – chilled in freezer for 30 min then baked in a pre-heated 375 degree – in lower third – oven for 20-25 minutes, until lightly browned. Cool on a rack for 10 minutes.
      Hope that helps – let me know how it turns out.

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