This elegant Vidalia Onion Tart transforms simple ingredients into a sophisticated appetizer perfect for entertaining. The star of the dish is the sweet, mild Vidalia onion, which is steamed until tender and then enriched with a creamy egg yolk mixture. Crispy, blanched bacon adds a salty, smoky contrast to the sweet onions, all resting on a tender, flaky homemade pie pastry. The result is a harmonious blend of textures and flavors&# 226;ÂÂcreamy, savory, and slightly sweet. Ideal for holiday parties, potlucks, or as a starter before a main course, this tart is easy to assemble and can even be prepared ahead of time. Serve warm for the best flavor and texture.
Vidalia Onion Tart
Description
This elegant Vidalia Onion Tart transforms simple ingredients into a sophisticated appetizer perfect for entertaining. The star of the dish is the sweet, mild Vidalia onion, which is steamed until tender and then enriched with a creamy egg yolk mixture. Crispy, blanched bacon adds a salty, smoky contrast to the sweet onions, all resting on a tender, flaky homemade pie pastry. The result is a harmonious blend of textures and flavors&# 226;ÂÂcreamy, savory, and slightly sweet. Ideal for holiday parties, potlucks, or as a starter before a main course, this tart is easy to assemble and can even be prepared ahead of time. Serve warm for the best flavor and texture.Ingredients
Directions
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Slice the Vidalia onions thinly and place them in a large saucepan.
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Add 1 teaspoon of salt to the onions and let them sit for 30 minutes to draw out moisture.
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Add 1/4 cup of oil and 1/2 cup of water to the saucepan.
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Cover and steam the onions over medium heat until they are transparent and the water has evaporated.
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While onions steam, place bacon strips in a shallow pan with a small amount of water.
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Bring to a simmer and blanch the bacon until limp to remove excess fat, then drain and coarsely chop.
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Once the onion water has evaporated, sprinkle 1 teaspoon of flour over the onions and stir to dissolve and thicken slightly.
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Remove the onion mixture from heat and stir in 2 egg yolks and the heavy cream until smooth.
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For the pastry, sift 2 cups of flour onto a pastry board or into a bowl and make a well in the center.
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Place the chilled butter cubes, 2 egg yolks, 1 teaspoon salt, and a few tablespoons of cold water into the well.
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Work the ingredients together with your fingertips until partly mixed, then gradually incorporate the flour to form large crumbs.
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If the mixture is too dry, sprinkle with a little more cold water, then press the dough together until soft but not sticky.
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Turn the dough out onto a lightly floured surface and knead gently until smooth and pliable.
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Shape the dough into a ball, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
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Preheat the oven to 300 degrees F (150 degrees C).
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Roll the chilled pastry on a floured surface to about 1/2 inch thickness in a rectangular shape.
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Place the pastry on an oiled baking sheet and crimp the edges if desired.
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Beat a reserved egg yolk with a pinch of salt and brush it over the entire pastry surface.
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Pierce the pastry all over with a fork to prevent bubbling during baking.
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Spread the onion and cream mixture evenly over the pastry, then sprinkle the chopped bacon on top.
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Bake for 10 to 15 minutes, or until the pastry is golden brown and the filling is set.
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Allow to cool slightly, then cut into 1-inch squares for serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 325.4kcal
- % Daily Value *
- Total Fat 20.3g32%
- Saturated Fat 8.9g45%
- Cholesterol 37.8mg13%
- Sodium 5373.3mg224%
- Total Carbohydrate 23.0g8%
- Dietary Fiber 3.9g16%
- Sugars 10.2g
- Protein 13.6g28%
* 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
The pastry dough can be stored tightly wrapped in the refrigerator for up to 3 days before rolling and baking.
This tart can be made a day ahead. Bake as directed, let cool, and reheat in a 350 degree F oven for 10 minutes before serving. Wait to cut into squares until after reheating for cleaner edges.
Instead of a rectangular sheet, you can bake this filling in individual tartlet pans or a standard 9-inch pie plate.
Blanking the bacon in water helps reduce greasiness, ensuring the tart isn't overly oily.
