Bacon & Onion Tart Recipe
Slices of caramelized onion and bacon on crispy, flaky puff pastry. Serve with a side salad. Although the recipe has a longish cooking time, you personally aren't actually needed for most of that time.
- Prepare the onions, and bacon. Set aside.
- Wash the red pepper, slice into rings (or lengthwise if you wish), discarding seeds and stem.
- Heat the oil over low heat, add the onions, bacon and half the thyme and cook until onions are soft and lightly browned - about 40 minutes. Check on them occasionally and stir. After 20 to 25 minutes, add the red pepper slices. When finished, add salt and pepper to taste and the remaining thyme.
- Start the oven heating to 220 C / 425 F / Gas Mark 7. Roll out the puff pastry, make a 9 inch square and make ridges all round the edge. Spread the onion mixture on top the puff pastry, inside the ridge. Cook until pastry is golden, about 40 minutes.
You can use 1 tablespoon dried thyme instead. You can make part 1 (up to before you tackle the pastry) up to a day or two ahead if needed. If this is a time of year when red peppers are really dear, you can use a green pepper instead (the colour red is largely for visual interest.) Or omit.
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