Caramelized Onion Bacon Cheese Tart; sweet onions, salty bacon, mushrooms, herbs, with Fontina and Parmesan cheese atop puffed pastry adds a gourmet touch to your holiday party!
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I can’t believe Thanksgiving is over and the holiday party season has begun. I love this time of year and the food, which is the center of all parties. I don’t know about you but I love appetizers, especially appetizers made with cheese.
As a food blogger, when I’m invited to a party I am expected to bring something a little more than onion dip. Don’t get me wrong, I love onion dip, but my Caramelized Onion Bacon Cheese Tart is a little more gourmet. Your guest will be amazed and beg for the recipe.
How to make Caramelized Onion Bacon Cheese Tart
In a medium-sized pan over medium heat cook the bacon until crispy. Remove with a slotted spoon and let drain on a paper towel, reserving bacon grease in the pan.
Place onions in the bacon grease, season with salt and pepper, cook on medium heat until soft and caramelized, stirring often. Stir in mushrooms and saute until mushrooms are browned and most of the moisture is evaporated. Set aside.
Preheat oven to 400˚. Lightly flour a piece of parchment and place both sheets of puff pastry overlapping by 3 inches in the center. Roll the pastry sheet into an 18×12-inch rectangle.
Place the parchment and pastry onto the baking sheet. Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rimmed edge Use a fork and prick the center of the pastry thoroughly.
Whisk egg with the water and brush the edges of the pastry. Spread the caramelized onion/mushroom mixture over pastry and sprinkle with bacon. Top with Stella® cheeses and the herbs.
Bake for 25 minutes until edges are golden brown and cheese is bubbly. Allow tart to cool for 5 minutes before cutting into 3×2 rectangles. Serve warm and enjoy!
Caramelized Onion Bacon Cheese Tart; sweet onions, salty bacon, mushrooms, herbs, with Fontina and Parmesan cheese atop puffed pastry adds a touch of gourmet to your holiday party!
- 6 slices bacon diced
- 3 yellow onions sliced thin
- pinch of salt and pepper
- 2 oz. sliced mushrooms
- 2 Tbsp. fresh flat leaf parsley chopped
- 2 tsp. fresh thyme chopped fine
- 2 sheets puff pastry from the freezer thawed
- 1 1/2 cups shredded Stella® Fontina cheese
- 1/4 cup Stella® Parmesan cheese grated
- 1 egg
- 1 tsp. water
Cook the bacon in a medium-sized pan over medium heat until crispy. Remove with a slotted spoon and let drain on a paper towel, reserving bacon grease in the pan.
- Place onions into bacon grease, season with salt and pepper, cook on medium heat until soft and caramelized, stirring often. Stir in mushrooms and saute until mushrooms are browned and most of the moisture is evaporated. Set aside.
Preheat oven to 400˚. Lightly flour a piece of parchment and place both sheets of puff pastry overlapping by 3 inches in the center. Roll the pastry sheet into an 18×12-inch rectangle.
- Place the parchment and pastry onto the baking sheet.
- Brush the edges of the pastry with water. Fold over the edges 1/2 inch on all sides, crimping with a fork to form a rimmed edge Use a fork and prick the center of the pastry thoroughly.
Whisk egg with the water and brush the edges of the pastry. Spread the caramelized onion/mushroom mixture over pastry and sprinkle with bacon. Top with Stella® cheeses and the herbs.
Bake with 25 minutes until edges are golden brown and cheese is bubbly. Allow tart to cool for 5 minutes before cutting into 3×2 rectangles. Serve warm and enjoy!
-First published by Quinn Caudill for DadWhats4Dinner.com ©2018
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