Cheddar, Onion and Bacon Tart
Serve this delicious tart with a 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.
3 cups all-purpose flour
1 large 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 large 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
- 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°F (175°C).
- 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 divided evenly between the two crusts 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 12 main dish servings or 24 appetizer servings.
*If using unsalted butter, add 1/4 teaspoon salt.
Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.