Bacon and Onion Tart

 

Served with a kale salad or my favourite, sautéed kale, this savoury custardy pie does not go a miss with a pint of Guinness or a tall glass of bitter cider. Even the next day chilled this is still an inviting and scrumptious slice that hits a welcoming spot.  

Bacon and Onion Tart

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Serves approximately 6

1 tablespoon olive oil

1 tablespoon unsalted butter

4 cups onions, thinly sliced

1 x 375 gram package of bacon, cut into thin strips

1 cup heavy cream

2 large eggs

1 teaspoon thyme

salt and pepper, to taste

1/2 cup Kerrygold Dubliner cheese (Aged Irish cheese)

1/4 cup Kerrygold Dubliner cheese (Aged Irish cheese)

Preheat oven to 350ºF (180ºC).

Do the prep work, slicing the onions, slicing the bacon and shredding the cheese. 

In a large frypan, heat the butter and olive oil together over medium heat, until the butter melts. Add the onions and sauté, stirring occasionally until they are translucent and golden, for about 15 minutes. Transfer the cooked onions to a bowl and set aside.

Add the cut sliced bacon to the same frypan and cook until crisp. Transfer to a plate lined with paper towel and allow the bacon to drain. Set aside.

Either use a pre-made pie shell or ready-made pie crust (follow the directions) or make your own pie crust. I made my own pie crust, so the recipe will reflect that. Make a pie crust recipe of your choice and roll out the pie crust and press it into a baking dish, that's about 1 inch deep and 9 inches in diameter. Using a kitchen fork gently prick the dough slightly. Place a piece of aluminum foil or parchment paper over and fill it with pie weights, if you don't have any, use rice or dry beans, this prevents the pie crust from bubbling up. Bake for 12 minutes. Remove the weights and paper or foil and set aside.  

In a large bowl whisk together the heavy cream, eggs, thyme, salt and pepper. Stir in the cooked bacon, the carmelized onions and 1/2 cup of Kerrygold cheese into the egg mixture and mix well. Pour evenly into the prepared pie crust. Sprinkle with the remaining 1/4 cup cheese over top. Cover the wedges with a pie sheild or aluminum foil to prevent burning. 

Bake in the preheated oven for about 40 minutes or until the top of the tart turns a golden colour and a blade of a knife comes out clean. Remove from the oven, place on a wire rack and allow to cool for about 5 minutes before serving.