Caramelized Onion Tart
Recipe - Blaine East Wine & Spirits
Caramelized Onion Tart
Prep Time15 Minutes
Servings8
Cook Time45 Minutes
Ingredients
2 large yellow onions, thinly sliced
3 tablespoons olive oil
1 tablespoon thyme, plus extra for garnish
1 cup heavy cream
2 large eggs, lightly beaten
1/2 teaspoon salt
1/4 teaspoon ground pepper
2/3 cup Manchego cheese, crumbled
1 Diamond of California Walnut Pie Crust
1 cup bacon, cooked and crumbled
2 shallots, sliced
Directions
- Heat oven to 375°F. In a large skillet, combine sliced onions and olive oil. Cook on medium low, 10 minutes until soft, stirring occasionally. Add thyme and continue cooking onions until translucent brown, 10–15 minutes. Add 1 tablespoon water if sticking to pan. Set aside to cool.
- In a large bowl, stir together cream, eggs, salt, pepper, and Manchego. Add caramelized onions to the cream mixture and gently fold with spatula.
- Transfer 1⁄2 of the onion mixture to the pie crust. Sprinkle with pieces of bacon. Repeat with second half of filling.
- Top with sliced shallots. Place tart (still in aluminum foil dish) on a cookie sheet onto middle oven rack. Bake 30–35 minutes, until golden brown. Place on cooling rack for 15 minutes before slicing.
15 minutes
Prep Time
45 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Directions
- Heat oven to 375°F. In a large skillet, combine sliced onions and olive oil. Cook on medium low, 10 minutes until soft, stirring occasionally. Add thyme and continue cooking onions until translucent brown, 10–15 minutes. Add 1 tablespoon water if sticking to pan. Set aside to cool.
- In a large bowl, stir together cream, eggs, salt, pepper, and Manchego. Add caramelized onions to the cream mixture and gently fold with spatula.
- Transfer 1⁄2 of the onion mixture to the pie crust. Sprinkle with pieces of bacon. Repeat with second half of filling.
- Top with sliced shallots. Place tart (still in aluminum foil dish) on a cookie sheet onto middle oven rack. Bake 30–35 minutes, until golden brown. Place on cooling rack for 15 minutes before slicing.