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Wisconsin Cheddar, Onion and Bacon Tart
Ingredients
| * | FOR THE CRUST: |
| * | 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 |
| * | FOR THE FILLING: |
| * | 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 |
Instructions
| 1 | Prepare 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. |
| 2 | Meanwhile, 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. |
| 3 | Divide 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. |
| 4 | Remove 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. |
Notes
- Chef Suggestion: Serve with a salad of baby spinach, red and yellow teardrop tomatoes, sliced avocado, toasted pecans and an apple cider vinaigrette.
Source
Recipe courtesy of www.sargento.com