Crispy onion tart with bacon
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Crispy onion tart with bacon
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For 5 people


For the Onion:
  • approx. 700 g onion
  • 80 ml oil
  • sprig of thyme (optional)
  • 1 heaping tablespoon sugar
For Tart:
  • 400 g puff pastry
  • 100 g medium-ground flour
  • approx. 250 g sour cream
  • 250 g slices of high-quality bacon (min. 90 % meat)
  • 100 g parmesan or gran moravia cheese
  • salt, white pepper

Onion Preparation

  • Peel onions, halve, chop into slices, tip into a frying pan (or a wok from the Culinary Modular System range) containing hot oil and fry on high heat for about 5 minutes. Then reduce heat to minimum, sprinkle with sugar (and torn thyme if desired). While stirring occasionally, let onions caramelise until soft and free of excess water—25-30 minutes. Add salt and pepper. Be careful not to overdo the salt, because the tart is already salty.

Tart Preparation
  • Heat grill to 180 °C. Roll dough into the shape of a pizza tray from the Culinary Modular System range — you should get about 2 bases. While rolling dough, sprinkle a little flour so it doesn’t stick. Then sprinkle a pinch of the flour on the tray and transfer the dough to it. Gently brush the surface with sour cream up to the edges. Spread the cooled onions evenly onto sour cream. Top the tart off with bacon slices and grated cheese. Bake in a closed grill for about 20 minutes, or until dough is nicely browned and the top of the tart is golden. Allow tart to cool.

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