Best Onion Bacon And Spinach Tart Recipes

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WISCONSIN CHEDDAR, ONION AND BACON TART



Wisconsin Cheddar, Onion And Bacon Tart image

Provided by Food Network

Categories     main-dish

Yield 12 servings

Number Of Ingredients 15

3 cups all-purpose flour
1 egg
1 egg yolk
1/8 teaspoon kosher salt
1 cup (1/2 pound) chilled butter, cut into small cubes
1 tablespoon cold water
4 pounds Vidalia onions, cut into thin strips
4 tablespoons butter
4 eggs
2 egg yolks
1/2 cup heavy cream or half-and-half
3 cups (12 ounces) Sargento® Limited Edition Shredded Wisconsin Extra Sharp Cheddar Cheese
16 slices bacon, diced, fried until crisp
1/3 cup fresh chives, chopped
Salt and pepper

Steps:

  • Prepare dough by pulsing flour, 1 egg, 1 egg yolk and salt in a food processor. Add butter, piece by piece, pulsing until all is incorporated. Add water and pulse only until dough forms a ball. Remove; cover with plastic wrap and refrigerate at least 2 hours. Remove dough from refrigerator 30 minutes before assembling tarts.
  • Meanwhile, prepare filling by cooking onions in butter in 2 large skillets until tender and translucent. Cool in a medium bowl. Beat 4 eggs, 2 egg yolks and cream together. Stir into onions; add cheese, bacon, chives and salt and pepper to taste.
  • Preheat oven to 350 degrees F. Divide dough in half. Roll each portion to fit in 10-inch tart pan with removable rim. Trim dough to fit rim height and prick bottom of dough with fork. Bake crust 7 minutes or just until it begins to turn golden brown. Remove from oven, add filling and bake 15 to 20 minutes more until egg mixture is set. Let cool 5 minutes before removing rim from tart pans. Cut into wedges.
  • Note: The chef serves this tart with salad of baby spinach, red and yellow teardrop tomatoes, sliced Hass avocado, toasted pecans and apple cider vinaigrette.
  • Recipe by Chefs Frank Randazzo and Andrea Curto-Randazzo

BACON AND ONION TARTS



Bacon and Onion Tarts image

These are crunchy little tarts with the ever-satisfying flavors of bacon and onion. They are a hit at parties and potlucks!

Provided by Keiko

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 1h10m

Yield 8

Number Of Ingredients 8

1 pound minced bacon
1 large onion, minced
2 tablespoons dry mustard
¼ teaspoon ground nutmeg
1 cup shredded mozzarella cheese
½ cup sour cream
1 tablespoon mayonnaise
3 (4 ounce) cans refrigerated crescent rolls, or as needed

Steps:

  • Cook and stir bacon, onion, dry mustard, and nutmeg in a large skillet over medium-low heat until caramelized, 20 to 30 minutes. Squish the bacon mixture to one side in the pan and set the pan at an angle so the grease drains to the bottom. Discard grease and let bacon mixture cool for 5 to 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Combine cooled bacon mixture, mozzarella, sour cream, and mayonnaise in a large bowl. Mix together until the consistency is thick like a paste.
  • Open 1 can of crescent rolls (keep the others in the fridge until you are ready to open them) and separate each triangle. Use a pizza cutter to cut each triangle into 5 strips by cutting it 3 times across diagonally, and then cutting the 2 longer strips in half.
  • Take about 1 teaspoon of the filling and wrap a crescent dough strip around it, stretching it if needed. It doesn't matter if the filling is poking out of the bottom. Line them up on a baking tray and squish the tops flat so they stay upright. Repeat with remaining cans of dough and filling.
  • Bake in the preheated oven until golden brown, 15 to 20 minutes.

Nutrition Facts : Calories 372 calories, Carbohydrate 20.2 g, Cholesterol 35.5 mg, Fat 24.7 g, Fiber 0.5 g, Protein 15 g, SaturatedFat 8.8 g, Sodium 885.7 mg, Sugar 3.9 g

SPINACH AND ONION TART



Spinach and Onion Tart image

This is a classic combination for a quiche, but it's lighter, with a whole-wheat and olive oil crust. If you don't have the time to make the crust, store bought will work just fine.

Provided by Martha Rose Shulman

Categories     dinner, main course

Time 1h30m

Yield 6 servings

Number Of Ingredients 10

1 yeasted olive oil pastry (1/2 recipe)
1 1/2 pounds fresh spinach, stemmed and washed in 2 changes of water, or 3/4 pound baby spinach, rinsed
1 tablespoon extra virgin olive oil
1 medium onion, finely chopped
Salt and freshly ground pepper to taste
1 teaspoon fresh thyme leaves, coarsely chopped, or 1/2 teaspoon dried thyme
4 eggs
3/4 cup low-fat milk
2 ounces Gruyere cheese, grated (1/2 cup)
1 ounce freshly grated Parmesan (1/4 cup)

Steps:

  • Preheat the oven to 350 degrees. Oil a 10-inch tart pan and line it with the pastry. Keep it in the refrigerator while you prepare the filling.
  • Steam the spinach above an inch of boiling water for 2 to 3 minutes, until wilted. You will probably have to do this in batches. I like to use a pasta pot with an insert for steaming spinach, as I can get a lot of it into the insert. Rinse briefly with cold water, squeeze out excess water and chop medium-fine.
  • Heat the olive oil over medium heat in a large, heavy skillet and add the onion. Cook, stirring often, until it is tender and beginning to color, about 8 minutes. Add the spinach, thyme and salt and pepper to taste, and stir together. Remove from the heat.
  • Whisk the eggs in a large bowl. Add salt to taste (I use about 1/2 teaspoon) and whisk in the milk. Stir in the onion and spinach mixture and the cheeses. Scrape into the pastry-lined tart pan. Place in the oven and bake 40 to 45 minutes, until tart is set and beginning to color on the top. Remove from the heat and allow to cool for at least 15 minutes before cutting. Serve warm or room temperature.

Nutrition Facts : @context http, Calories 216, UnsaturatedFat 8 grams, Carbohydrate 12 grams, Fat 14 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 5 grams, Sodium 506 milligrams, Sugar 3 grams, TransFat 0 grams

ONION, BACON, AND RICOTTA TART



Onion, Bacon, and Ricotta Tart image

Make and share this Onion, Bacon, and Ricotta Tart recipe from Food.com.

Provided by Brookelynne26

Categories     Breakfast

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

1 sheet frozen all butter puff pastry
2 extra large egg yolks
1/2 lb apple wood smoked bacon, in a slab
2 tablespoons extra virgin olive oil
2 cups sliced young onions, red and white if possible
1 tablespoon thyme leaves
1/2 cup diagonally sliced young onion tops (may use scallions)
1/2 cup whole milk, ricotta drained if wet
1/4 cup creme fraiche
1/3 lb cantal cheese, Gruyere cheese or 1/3 lb comte cheese, thinly sliced
1/2 cup flat leaf parsley, leaves only
1/4 cup tarragon leaf
1/4 cup chervil, sprigs
-inch-snipped chives
1 drizzle super-good extra virgin olive oil
1/2 lemon, for juicing
kosher salt and freshly ground black pepper

Steps:

  • Preheat the oven to 400°F.
  • Defrost the puff pastry slightly and unroll it onto a parchment-lined baking sheet. Use a paring knife to score a 1/4-inch border around the edge of the pastry. Make an egg wash by whisking one egg yolk with 1/2 teaspoon water, and brush the egg wash along the border. (You will not need all of the egg wash.) Return the puff pastry to the freezer until you're ready to use it.
  • Slice the bacon into 3/8-inch-thick slices. Stack the slices in two piles, then cut the bacon crosswise into 3/8-inch even-sided rectangles or lardons.
  • Heat a large sauté pan over high heat for 2 minutes. Add 1 tablespoon olive oil, and allow to heat another minute. Add the bacon, and sauté over medium high heat 4 to 5 minutes, until slightly crisp but still tender. Reduce the heat to low, and toss in the young onions, thyme, and 1/2 teaspoon salt. Stir together a minute or two, until the onions are just wilted. Toss in the onion tops, and remove to a baking sheet or platter to cool.
  • Place the ricotta, remaining egg yolk, and remaining tablespoon olive oil in the bowl of a food processor. Purée until smooth, and transfer to a medium bowl. Gently fold in the crème fraîche and season with 1/8 teaspoon salt and a pinch of pepper.
  • Spread the ricotta mixture on the puff pastry within the scored border. Lay the Cantal over the ricotta, and arrange the bacon-onion mixture on top.
  • Bake the tart 20 to 25 minutes, rotating the baking sheet once, until the cheese is bubbling and the crust is golden brown. Lift up the edge of the tart and peek underneath to make sure the crust is cooked through. (If you underbake the tart, it will be soggy.).
  • Toss the herbs in a small bowl with salt, pepper, a drizzle of super-good olive oil, and a squeeze of lemon juice.
  • Let the tart cool a few minutes, and serve it on a cutting board at the table. Serve the herb salad in a small, pretty bowl.
  • To serve individual portions, cut six wedges from the tart and garnish each one with a little herb salad.

Nutrition Facts : Calories 565.2, Fat 41.8, SaturatedFat 13, Cholesterol 120.1, Sodium 995.9, Carbohydrate 28.4, Fiber 2.2, Sugar 3.7, Protein 20

BACON, ONION AND CHEESE TART



Bacon, Onion and Cheese Tart image

This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.

Provided by Geoffrey Zakarian

Time 1h5m

Yield two 13-by-9-inch tarts

Number Of Ingredients 11

8 slices thick-cut bacon, cut crosswise into thin matchsticks
1 large onion, thinly sliced
Kosher salt and freshly cracked black pepper
3 sprigs fresh thyme, leaves removed and chopped
1/2 cup farmer's cheese
1/2 cup creme fraiche
1 large egg yolk
All-purpose flour, for dusting
1 sheet frozen puff pastry, defrosted
1 tablespoon ground pecorino
1 tablespoon minced fresh chives

Steps:

  • Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
  • In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
  • In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
  • Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
  • Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
  • Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.

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