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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
Crust:
3 cups flour
1 egg
1 egg yolk
1/8 tsp kosher salt
1 cup (1/2 pound) chilled butter, cut into small cubes
1 tbsp cold water
Filling:
4 lbs Vidalia onions, cut into thin strips
4 tbsp butter
4 eggs
2 egg yolks
1/2 cup heavy cream or half-and-half
3 cups shredded extra sharp cheddar cheese
16 slices bacon, diced, fried until crisp
1/3 cup fresh chives, chopped
Salt and pepper
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. 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. Makes 2 tarts
Note: I like to serve this with a salad of baby spinach, red and yellow teardrop tomatoes, sliced Hass avocado, toasted pecans and apple cider vinaigrette.
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CHEDDAR, ONION AND BACON TART
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Category: Quiche and Savory Tarts / Tartlettes
Prep Time: Cook Time: Total Time:
Crust:
3 cups flour
1 egg
1 egg yolk
1/8 tsp kosher salt
1 cup (1/2 pound) chilled butter, cut into small cubes
1 tbsp cold water
Filling:
4 lbs Vidalia onions, cut into thin strips
4 tbsp butter
4 eggs
2 egg yolks
1/2 cup heavy cream or half-and-half
3 cups shredded extra sharp cheddar cheese
16 slices bacon, diced, fried until crisp
1/3 cup fresh chives, chopped
Salt and pepper
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. 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. Makes 2 tarts
Note: I like to serve this with a salad of baby spinach, red and yellow teardrop tomatoes, sliced Hass avocado, toasted pecans and apple cider vinaigrette.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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