“One of the biggest food trends for 2015 is bacon anything. So complement your traditional Easter ham with something a little more unique, like my recipe for Bacon and Onion Tart.” — Balducci’s Corporate Executive Chef Jason Miller
Balducci’s Food Lover’s Market is making the search for the perfect Easter dinner easy this year, with a variety of offerings to suit every taste. Mix in the latest trends with traditional gourmet favorites from Balducci’s Easter Catering Menu to create a meal your friends and family won’t soon forget.
Bacon & Onion Tart Recipe
Ingredients:
Crust:
1 ¼ Cup unbleached, all-purpose flour
1 Tablespoon sugar
½ Teaspoon salt
1 Stick organic unsalted butter, cold, cut into ½” cubes
3 Tablespoons ice water
Filling:
6 Slices bacon, cut into ¼” dice
3 Medium Mayan Sweet Onions (or Vidalia), halved and sliced thinly across grain
¾ Teaspoon salt
1 Teaspoon fresh minced thyme
2 Large organic eggs
½ Cup half & half
Pepper to taste
Directions:
- Preheat the oven to 375 degrees
- Lightly spray a 9” tart pan (fluted edge, removable bottom) with baking spray.
- Place the flour, sugar and water into the work bowl of your food processor and pulse to distribute evenly. Add the butter and pulse about 12-15 one-second pulses until you have a coarse mixture. Add the ice water and process for five seconds. The dough should form large clumps, if not add one more tablespoon of water. Crumble the dough over the tart pan and press into an even layer on the bottom and sides of the tart pan. Cover the dough with plastic wrap and place in the freezer for at least 30 minutes.
- Lightly spray a piece of heavy foil with baking spray and gently press the foil into the tart shell. Fill the foil with weights (uncooked beans) and place the tart pan in a rimmed baking sheet. Bake the crust for about 30 minutes or until it is brown around the edges and the dough under the foil no longer looks wet. Carefully remove the foil/weights (beans) and return the crust to the oven and bake for about 10 minutes longer, until the crust is golden brown. Leave the oven on.
- While the crust is baking, cook the bacon in a large frying pan (12” non-stick is best) over medium heat until it is crisp and browned. Use a slotted spoon to drain the bacon on paper towels. Drain all but 2 tablespoons of fat from the pan. Add the Vidalia onions, salt and thyme to the pan. Cover and cook until the onions wilt and release moisture, about 10 minutes. Stir the onions, reduce heat, cover and cook 10 more minutes. Uncover the pan and continue to cook until the moisture has all evaporated and the onions are soft and a little brown, about another 10 minutes. Let the onions cool off of the heat for 5-10 minutes.
- While the onions are cooling, whisk together the eggs, half & half and pepper. When ready to assemble the tart, stir the onions into the egg mixture and pour it into the warm crust. Sprinkle the bacon on top of the filling and return the tart to the oven to bake for 15-20 minutes longer (filling will be set and feel firm in the center). Cool for 10-20 minutes on a wire rack, remove the tart from the pan and use a large, thin spatula to help slide the tart off of the bottom of the pan and onto a serving dish. Serve warm or at room temperature.
For more recipes and tips, visit http://www.balduccis.com.
