Summary
- Difficulty:
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Yield: Serves: 12 as a main dish or 24 as appetizers
- 80 people call this recipe a favorite
- Rating: (0 ratings)
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Wisconsin Cheddar, Onion and Bacon Tart
Ingredients
- 3 cups all-purpose flour
- 1 egg
- 1 egg yolk
- 1/8 tsp. kosher salt
- 1 cup (1/2 lb.) chilled butter, cut into small squares
- 1 Tbsp. cold water
- 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 (12 oz.)Sargento® ChefStyle Shredded Sharp Cheddar Cheese
- 16 slices bacon, diced, cooked until crisp
- 1/3 cup chopped fresh chives
- Salt and pepper
Directions
- 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 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 remaining eggs, egg yolks and cream together. Stir into onions; add cheese, bacon and chives.
- Divide dough in half. Roll each portion out and fit in 10-inch tart pan. Prick bottom of dough with fork. Bake in preheated 350°F oven 7 minutes or until just beginning 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 from tart pans. Cut into wedges.
