Vidalia Onion Tart

Author: chefs-mate Cooking Method: Baking, Steaming Cuisine: Indian Courses: Appetisers

Difficulty: Beginner

Servings: 6 Calories: 1274.5

Description

This elegant Vidalia Onion Tart combines the natural sweetness of caramelized onions with the savory crunch of bacon, all nestled in a rich, creamy custard filling. The homemade butter pastry provides a flaky, tender base that contrasts beautifully with the soft, golden onions. It's a sophisticated yet comforting dish that shines as a festive appetizer or a light main course. Perfect for holiday gatherings, dinner parties, or a special weekend brunch, this tart offers a balance of textures and flavors that appeal to both vegetarians (if bacon is omitted) and meat lovers alike.

Directions

Slice the Vidalia onions thinly and place them in a large saucepan.
Sprinkle with 1 teaspoon of salt and let sit for 30 minutes to draw out moisture.
Add 1/4 cup peanut oil and 1/2 cup water to the onions.
Cover and steam over medium heat until the onions are transparent and the water has evaporated, stirring occasionally.
Meanwhile, place bacon strips in a shallow pan with a small amount of water.
Bring to a boil and blanch until bacon is limp to remove excess fat.
Drain the bacon, discard the liquid, and coarsely chop the bacon.
Once the onion water has cooked out, stir in 1 teaspoon of flour to thicken the mixture slightly.
Remove the onion mixture from heat.
Whisk in 2 egg yolks and 6 tablespoons heavy cream until smooth.
Sift 2 cups all-purpose flour and 1 teaspoon salt onto a pastry board.
Make a well in the center and add softened butter, 2 egg yolks, and a few tablespoons of cold water.
Mix the wet ingredients in the well with your fingertips until partly combined.
Gradually incorporate the flour, using your fingertips to create large crumbs.
If the mixture is dry, add more cold water one tablespoon at a time.
Press the dough together until it forms a soft, non-sticky ball.
Knead gently on a lightly floured surface until smooth and pliable.
Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Preheat oven to 300 degrees F (149ÃÂ°C).
Roll out the chilled pastry to about 1/4 inch thickness in a rectangular shape.
Place the pastry on a lightly oiled baking sheet.
Crimp the edges of the pastry if desired.
Beat one reserved egg yolk with a pinch of salt and brush over the entire pastry surface.
Pierce the pastry multiple times with a fork to prevent bubbling.
Spread the onion and cream mixture evenly over the pastry.
Sprinkle the chopped bacon evenly over the top.
Bake for 10 to 15 minutes until the tart is golden brown and set.
Cool slightly before cutting into 1-inch squares.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 1274.5kcal

% Daily Value *
Total Fat 69.0g107%
Saturated Fat 30.9g155%
Cholesterol 102.3mg35%
Sodium 10388.6mg433%
Total Carbohydrate 134.1g45%
Dietary Fiber 7.5g30%
Sugars 11.2g
Protein 28.5g57%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: The pastry dough can be stored wrapped in the refrigerator for up to 3 days. The assembled tart can be made a day ahead; refrigerate uncovered or loosely covered, then reheat before serving. Wait to cut into squares until after reheating to maintain structure.

Variations: This tart can be baked in individual tartlet pans or a standard pie plate instead of a rectangular sheet. For a vegetarian version, omit the bacon and increase the amount of onions or add mushrooms.

Tip: Ensure the butter for the pastry is cold but pliable to achieve a flaky crust. Do not overwork the dough, as this can make it tough.

Vidalia Onion Tart