Bacon and Onion Bistro Tart a Bite of Nostalgia
Many moons ago when I was a single girl in nursing school, my friends and I used to love to go to the corner bistro for brunch. The hospital where I began my Nurses training, was located directly on the beach front and the beautiful Indian ocean was only a few short steps away. In retrospect, I'm not really sure how we were able to get any studying done, but, somehow, we managed. A short walk away from our dormitory was a quaint little bistro where we loved to gather on our days off. We thought we were so grown-up, and we would laugh and talk while we enjoyed whatever special the Chef was offering up for the day. We'd sip our tea, without a care in the world, and linger over our meal, after all, that's what grown-ups do, right? One of my very favorite treats was a savory quiche-like tart that featured a smoky bacon and golden caramelized onions. Those fun brunches were my inspiration for this mouthwatering tart. Fast forward a few years and here we are. Now, moving on to the tart.
Ways to Add Variety to Bistro Tart
I think this tart is perfect just as it is. That said, sometimes we all have to improvise with the ingredients that we have on hand. So, it's perfectly fine to use your favorite flavor of cheese in the same amount called for in the recipe. Also, if you prefer a homemade or frozen pie shell for the crust, go for it, no problem at all. Just like any quiche-like tart the ingredients can be interchanged when needed. Regardless, this savory pie will fill your hungry spot. Another savory tart you may like to try is this Savory Italian Tart from Taste and Tell Blog.
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Helpful Kitchen Items:
Bacon And Onion Bistro Tart
- 1 9 inch refrigerated pie crust (May use frozen)
- ½ lb center cut bacon cut into 1-inch pieces
- 1 large sweet onion thinly sliced
- 1 ½ cups shredded Gruyere or Havarti cheese
- 1 cup heavy whipping cream
- 3 large eggs
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh chopped flat leaf parsley
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ⅛ teaspoon dried thyme
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon dry mustard
- black pepper to taste
- Preheat the oven to 425°F. Fit pie crust into pie dish. Set aside.
- Cook bacon in a medium sized skillet until crispy, then remove from the pan to drain on paper towels. Discard all but 2 tablespoons of the bacon drippings from the pan.
- Add sliced onion to the bacon drippings. Season with salt and black pepper to your taste. Cook on medium-low for 20 minutes or until golden.
- To assemble: Arrange the onions over the crust, and sprinkle the bacon on top.
- Sprinkle the bacon with cheese.
- In a medium mixing bowl, whisk together heavy cream, eggs, Parmesan cheese, chopped parsley, salt, garlic powder, thyme, paprika and dry mustard until fully combined. Pour the filling over the cheese.
- Bake for 15 minutes at 425°F then lower the oven temperature to 400°F. Continue to bake for an additional 15 minutes or until the top is golden and the filling is set when gently shaken. Cover the edges with foil if needed, to prevent over baking.
- Allow to rest on counter for at least 30 minutes before cutting.
- Serve warm or at room temperature.