Onion, Bacon and Cheese Tart Recipe
Onion, bacon and cheese tart is a Polish answer to French quiche. A shortcrust base, plenty of sweet, sautéed onions and smoked bacon make a savoury snack that’s perfect for a party or dinner. It tastes great both warm and cold.
This tart combines the sweetness of slowly cooked onions with the smokiness of bacon and the richness of cheese on a crisp shortcrust base. It’s easy to slice and serve, making it ideal for gatherings, buffets or a relaxed weekend dinner.
Chef's tips
Take your time caramelising the onions gently – this is what gives the tart its depth of flavour. Blind-baking the crust with weights prevents it from puffing up and helps keep it crisp under the moist filling.
How to serve
Serve warm or at room temperature, cut into wedges. Pair with a light green salad, pickles or a simple coleslaw to balance the richness, and offer freshly ground black pepper at the table.
Ingredients
- flour for the shortcrust pastry - 220 g
- cold butter straight from the fridge - 120 g
- egg for the dough - 1 piece
- cold water if needed - 1 tablespoon
- onion large - 4 pieces
- smoked bacon diced - 120 g
- cream 30% or 18% for the egg mixture - 200 ml
- eggs for the filling - 3 pieces
- cheese grated - 80 g
- oil for frying the onions - 1 tablespoon
- salt to taste
- pepper to taste
- dried thyme optional - 1 teaspoon
Preparation
- Prepare the dough: put the flour and a pinch of salt into a bowl. Add the cold butter cut into cubes. Rub it in with your fingers or cut it in with a knife until you get fine crumbs.
- Add the egg and quickly bring the dough together. If it is very dry and won’t come together, add 1 tablespoon of cold water. Form a ball, flatten it, wrap in cling film and chill in the fridge for at least 20 minutes.
- Peel the onions and slice them into thin half-moons. Cut the bacon into cubes.
- In a large frying pan, fry the bacon over medium heat until the fat renders and the pieces are lightly browned. Transfer the bacon to a plate, leaving the fat in the pan.
- In the same pan add 1 tablespoon of oil if needed, then add the onions. Fry over medium heat for 15–20 minutes, stirring often, until the onions are very soft, lightly browned and sweet. Take care not to burn them. Season lightly with salt at the end and add the thyme.
- Preheat the oven to 190°C (top and bottom heat). Lightly grease a tart tin about 26 cm in diameter with butter or line it with baking paper.
- Roll out the chilled dough into a circle larger than the tin and transfer it inside, pressing it into the base and sides. Trim off any excess dough. Prick the base with a fork.
- Place baking paper on the dough and fill with dried beans or rice as weights. Bake for 10 minutes, then remove the paper with the weights and bake for another 5 minutes, until the pastry is lightly golden.
- In a bowl, mix the cream with 3 eggs, then add salt and pepper. Stir in the grated cheese.
- Spread the onions and bacon evenly over the pre-baked pastry base. Pour the egg-and-cream mixture over the top.
- Put the tart in the oven and bake for about 20 minutes, until the filling is set and the top is lightly browned. Wait 10 minutes before slicing so the filling can firm up slightly.
Storage
Tartę przechowuj w lodówce, najlepiej przykrytą folią. Podgrzewaj w piekarniku lub jedz na zimno. Możesz zamrozić pojedyncze kawałki do 2 miesięcy, dobrze owinięte folią.
