Bacon and Onion Tart

September 24, 2012 § 1 Comment

Here’s a delicious and simple (always has to be simple for me) recipe using ingredients you probably have in your kitchen at all times: bacon, onions, milk, eggs, and flour. The pan is heated before you add the batter which will make it puff up, like my asparagus tart, to get that Yorkshire pudding effect.

With this basic recipe you can create savory tarts all day long, which I’m sure you’re dying to do. Try sausage or ham. Add a little bit of cheese, like goat, mozzarella or even blue. Saute small matchsticks of zucchini with cherry tomatoes, or onion and peppers. Try different herbs like sage or oregano. Just look in your fridge and I know you can find some interesting combinations. Remember you want the vegetables and meat (if using) to be almost completely cooked before you put it in the oven.

And a word about bacon and bacon fat…don’t be afraid of them! Saturated fat is not the devil it has been made out to be. Our ancestors ate plenty of it but their pork came from pastured animals and not laced with nitrates. So make sure your pork, and all meat and eggs, comes from pastured animals. It costs more, but isn’t it worth it?


6 oz. nitrate free bacon, cut into small pieces

4 TBL butter

2 medium onions, sliced thin.( I used one red onion and one yellow)

1 1/2 cups flour (I use white spelt)

2 tsp dry mustard

1 1/4 cups milk (I used half and half)

3 eggs, lightly beaten

salt and pepper

fresh thyme


Heat bacon in a large skillet over medium heat until crisp, about 10 minutes.

Using a slotted spoon, transfer bacon to paper towels to drain but save the bacon fat and pour into a large  cast iron pan. (Or you can use an ovenproof baking dish, approx. 9″x 11″. You want to have about 3 TBL of fat. If not, add butter or olive oil) Set aside.

Into the skillet add the butter, onions and salt and pepper to taste. (Remember the bacon will be salty)

Saute onions until soft and caramelized, about 10 to 15 minutes. Set aside.

Preheat oven to 425 degrees.

In a large bowl, whisk flour and mustard. Add milk and eggs, whisk again.

Let batter rest 10 minutes.

While it’s resting, place baking dish with the bacon fat into the oven and heat it for a good 10 minutes. You want the fat sizzling when you pour the batter into it, which you will now do.

Sprinkle with the bacon and onions, some fresh chopped thyme and bake until puffed and golden, about 30 minutes.

You could sprinkle with some Parmesan too if you’re like me, I add Parmesan to just about everything!

The original recipe came from Saveur magazine, I used what I had on hand, like red onions and the half and half.


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