Bacon, Onion and Cheese Tart Recipe

This elegant Bacon, Onion and Cheese Tart Recipe is an Alsatian-inspired masterpiece featuring a shattering puff pastry crust topped with a rich blend of farmer’s cheese and crème fraîche. Crowned with smoky matchstick bacon and sweet caramelized onions, it bakes into a golden, bubbly flatbread that is perfect as a sophisticated appetizer or a light lunch paired with a crisp salad.

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Bacon, Onion and Cheese Tart Ingredients

The Crispy Base:

• 1 sheet frozen puff pastry: Defrosted. Puff pastry provides the signature flaky, buttery layers that a standard pie crust lacks.
• All-purpose flour: For dusting the surface to prevent sticking while rolling.

The Smoky Topping:

• 8 slices thick-cut bacon: Cut into thin matchsticks (lardons). Thick-cut is essential for a meaty bite.
• 1 large onion: Thinly sliced. It caramelizes in the bacon fat, becoming sweet and tender.
• 3 sprigs fresh thyme: Chopped leaves add a woodsy, herbal note.

The Creamy Layer:

• 1/2 cup farmer’s cheese: A mild, fresh curd cheese that adds body without melting away.
• 1/2 cup crème fraîche: Provides tangy richness and a velvety texture.
• 1 large egg yolk: Enriches the cheese mixture and helps it set slightly.
• 1 tablespoon ground pecorino & 1 tablespoon fresh chives: For the savory, salty finish.
• Kosher salt and freshly cracked black pepper: To taste.

How To Make Bacon, Onion and Cheese Tart

1. Prep the Oven: Preheat your oven to a high 425°F (220°C). High heat is crucial for puff pastry to rise. Line two sheet pans with parchment paper.
2. Render the Bacon: In a medium sauté pan over medium-low heat, cook the bacon matchsticks until the fat begins to render and they start to brown, about 3 to 5 minutes.
3. Soften the Onions: Add the sliced onions directly to the bacon and fat. Cook for another 3 minutes until the onions soften and become translucent. Season with pepper. Remove from heat and stir in the fresh thyme. Let this mixture cool slightly (hot toppings will melt the pastry dough).
4. Mix the Cheese Base: In a small bowl, whisk together the farmer’s cheese, crème fraîche, egg yolk, and a pinch of salt and pepper. This creates a thick, spreadable white sauce base similar to a Flammekueche.
5. Roll the Pastry: On a lightly floured surface, roll the puff pastry sheet out into a very thin 13-by-18-inch rectangle. Cut the pastry in half to create two manageable tarts. Transfer each piece to a prepared baking sheet.
6. Dock and Spread: Use a fork to prick holes (dock) all over the center of the pastry, leaving a 1-inch border untouched. This prevents the center from puffing up while allowing the edges to rise. Spread the cheese mixture evenly over the docked area.
7. Top and Bake: Distribute the cooled bacon-onion mixture evenly over the cheese layer. Bake on the lower oven racks for about 25 minutes, rotating the pans halfway through. You want the crust to be a deep, dark golden brown and crispy on the bottom.
8. Garnish: Remove from the oven and immediately sprinkle with the ground pecorino and fresh chives. Slice and serve warm.

Recipe Tips

• Roll it Thin: As noted in the cook’s tips, rolling the pastry very thin is key. You want a cracker-like crispness to support the rich toppings, not a doughy pillow.
• Farmer’s Cheese Substitute: If you can’t find farmer’s cheese, you can substitute drained ricotta or quark. The goal is a cheese that is creamy but not too wet.
• Cooling the Topping: Ensure the bacon and onion mixture is cool before putting it on the pastry. Warm toppings will start to melt the butter layers in the dough before it hits the oven, resulting in a soggy bottom.
• Pizza Stone: If you have a pizza stone, preheat it in the oven and place your baking sheet directly on it to guarantee an ultra-crisp bottom crust.

What To Serve With Bacon and Onion Tart

• Green Salad: A simple vinaigrette salad with bitter greens (like radicchio or arugula) cuts through the richness.
• Dry White Wine: An Alsatian Riesling or Pinot Gris is the traditional pairing.
• Tomato Soup: Dip the crusty edges into a warm bowl of soup.
• Pickles: Cornichons on the side add a nice acidic crunch.

How To Store Bacon, Onion and Cheese Tart

• Refrigerate: Store leftovers wrapped in foil in the fridge for up to 3 days.
• Reheat: To restore the crispness, reheat slices directly on the oven rack or on a baking sheet at 375°F for 5-8 minutes. Microwaving will make the pastry chewy.
• Freeze: You can freeze the baked tart slices. Reheat from frozen in the oven or toaster oven.

Bacon, Onion and Cheese Tart Nutrition Facts

• Calories: 320 kcal
• Fat: 24g
• Carbohydrates: 18g
• Protein: 10g
• Sodium: 450mg

Nutrition information is estimated per slice.

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