Bacon, Cheese and Onion Tart

Since being home, I have been looking for arrowroot to use for thickening gravies and making batters for crispy coated veggies and the like but alas everywhere is still out of stock so settled on buying Maizena (cornflour).  On the back of the box are 4 recipes, one of which is for a Bacon, Cheese and Onion Tart which uses puff pastry for the base and includes fresh rosemary and hot English mustard.  The idea of this tart got my taste buds to stand at attention.  During the last week of Mom’s visit (yes I know, it was a long while ago) and while Pete was away on another business trip, Mom whipped it up for our dins – it was quite a lot of work for a savoury tart which was kind-of, more like a flat soufflé.  It was nice but not a huge hit with Mom and I – guess we were expecting more of a “traditional” tart – plus I couldn’t pick up the mustard at all.  No matter, it still made for an enjoyable supper.

Bacon, Cheese and Onion Tart

Ingredients

1 roll puff pastry thawed
30ml oil
15ml butter
1 onion finely chopped
125g rindless bacon finely chopped
15ml chopped rosemary
560ml full cream milk
15ml prepared hot English mustard
30ml cake flour
30ml Maizena
2 extra large eggs separated
250ml graded cheddar cheese

Method

  1. Line a pastry dish with puff pastry.  Chill until needed.
  2. Heat the oil and butter and saute the onion, bacon and rosemary until golden and soft.
  3. Add 500ml of the milk and the mustard and heat.
  4. Mix the flour and cornflour.
  5. Beat the egg yolks and remaining milk together and mix with the flour and cornflour.
  6. Add a little of the warm milk to the flour mixture and add to the heated milk in the saucepan.
  7. Cook until thick while stirring continuously.  Leave to cool.
  8. Add the cheese.
  9. Preheat the oven to 200°C.
  10. Beat the egg whites until soft peaks form and fold into the filling.
  11. Spoon into the prepared pastry shell and bake for 10 minutes.  Reduce the heat to 180°C and bake for a further 15 minutes.  Reduce the heat to 160°C and bake for 20 more minutes until golden and risen.
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38 thoughts on “Bacon, Cheese and Onion Tart

  1. I love simple tarts loaded with extreme flavor. It is amazing how much flavor you can get out of just vegetables and cheese with no extra long list of spices or ingredients. This looks amazing!

    If you get a chance today come by for my giveaway- paula deen bowls and kitchen shears!

  2. A title with bacon, cheese, and onion will always get my attention. I remember how arrowroot transformed a sauce the first time I used it and I’ve been a devoted user ever since, although it hasn’t aways been easy to find. I agree with Tandy, health food stores here often carry it. Good luck!

    • Funny how bacon, cheese and onion seems to be a universal way of getting the taste buds dancing about. I have added arrowroot back onto my list and will head to the closest health store ASAP. Have a fabulous week ChgoJohn. 🙂

  3. I’m with you – you got my taste buds to stand at attention. This looks so warm and delicious! I would love this with a side of soup on a cold fall/winter night.

  4. I love savory tarts for dinner and the combination sounds wonderful. I don’t use puff pastry that often normally going for a savory pie crust. But the filling of bacon, cheese and onions can never go wrong!

  5. Even though it wasn’t your favorite dish, it’s still got a lovely combination of ingredients. Savory tarts are great, and yours looks delicious, Mandy! x

    • Hi Kim, full cream milk varies but on average is only 3.6% fat so I am more than happy to enjoy fresh full cream milk plus they do less to full cream milk than they do to2% (low fat) and fat free milk where they have to start adding salt and sugar to make it taste better etc. Have a great day. 🙂

  6. Mandy, your tart looks moist and succulent; delightful. Bacon, cheese and onion is one powerful reunion. I’d go with a French mustard next time for the pick up 🙂

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