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Wisconsin Cheddar, Onion and Bacon Tart
Makes 12 Entree or 24 App. Servings
*3 cups all-purpose flour
*1 whole egg + 1 egg yolk
*1/8 teaspoon kosher salt
*1 cup (1/2 pound) chilled butter, cut into small squares
*1 tablespoon cold water
*4 pounds Vidalia onions, cut into thin strips
*4 tablespoons butter
*4 whole eggs + 2 egg yolks
*1/2 cup heavy cream or half and half
*3 cups (12 ounces) Sargento Shredded Wisconsin Extra Sharp Cheddar Cheese
*16 slices bacon, diced and cooked until crisp
*1/3 cup chopped fresh chives
*Salt and pepper
1Prepare dough for the crust by pulsing flour, 1 egg, 1 egg yolk and salt in a food processor. Add butter, piece by piece, until all is incorporated. Add water and pulse only until dough forms a ball. Remove; cover with plastic wrap and refrigerate for 2 hours. Remove dough from refrigerator 30 minutes before assembling tarts.
2Meanwhile, prepare filling by cooking onions in butter in 2 large skillets until tender and translucent. Cool. In a medium bowl, beat remaining egg and egg yolks and cream together. Stir into onions. Add cheese, bacon and chives.
3Divide dough in half. Roll each portion out and fit in 10-inch tart pans. Prick bottom of dough with fork. Bake in preheated 350F degree oven 7 minutes or until just beginning to turn golden brown.
4Remove from oven and add filling. Return to oven and bake 15 to 20 minutes more until egg mixture is set. Let cool 5 minutes before removing from tart pans. Cut into wedges.
  • Chef Suggestion: Serve with a salad of baby spinach, red and yellow teardrop tomatoes, sliced avocado, toasted pecans and an apple cider vinaigrette.

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