French Creamed Onion Tart with Bacon and Crème Fraîche is a retake on a timeless favorite; creamed onions. Enveloped in a flaky crust, dotted with savory bacon, garlic, herbs and whipped together with Crème Fraîche.
Truthfully, how could those ingredients be anything but amazing?
A wedge of this creamy, savory tart is perfect as a side dish or even as the main event with a green salad.
Much like a French Onion Soup is delicious flavor comes from smoky bacon, caramelized onions, garlic and, of course, crème fraîche.
I can’t tell you how delicious this is — you’ll just have to make it yourself.
The recipe is simple to follow and easy to prepare. The onions, however, are the star of the show. Be sure to give yourself enough time to let the onions cook and caramelize.
How to Thinly Slice Onions
A large part of this French Creamed Onion Tart is, of course, the onions. Which need to be very thinly sliced.
Learn how to thinly slice onions with Le Cordon Bleu Paris Chef Instructor, Marc Vaca. The video is in French, of course, but there are English subtitles.
Steps to Take When Making this French Creamed Onion Tart
While this recipe is extremely easy, there are a few steps. Here’s a rundown on how I make, assemble and bake the tart.
1. Fit the pastry to the tart shell and pre-bake. (Here’s a similar tart shell to what I use from Amazon.com – affiliate link.)
2. While the pastry is pre-baking, chop and cook the bacon.
3. Watch the bacon closely, and chop the onions and garlic.
4. Remove the tart shell from the oven and set aside to cool.
5. Cook the onions, add the garlic; cool.
6. Whisk together the creamed filling; add the onions, garlic, and bacon. Pour into the shell and bake.
French Creamed Onion Tart with Bacon and Crème Fraîche
- 1 store-bought refrigerated pie crust
- 4 bacon slices chopped
- 1 tablespoon butter
- 2 large onions thinly sliced
- 2 cloves garlic minced
- 1/2 cup crème fraîche
- 1 tablespoon fresh thyme chopped
- 1/2 teaspoon salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon freshly grated nutmeg
- 3 large eggs beaten
- 1/3 cup finely shredded Parmesan Cheese
- Preheat the oven to 400 degrees F. Coat a 9-inch tart pan with cooking spray and fit the pie crust into the pan. Bake the crust for 8 to 10 minutes or until lightly browned; cool.
- In a large skillet over medium high heat, cook the bacon until crisp; remove from the pan and drain on a paper towel. Reserve the drippings.
- Reduce heat to medium, melt the butter to the drippings; add the onions and salt. Cooking, stirring often for about 5 minutes. Cover and cook 10 more or until the onions are soft and lightly browned. Uncover, add the garlic, and cook an additional 2 to 3 minutes, or until the liquid has evaporated. Remove from the skillet and cool completely.
- In a separate bowl, whisk together the crème fraîche, thyme, salt, pepper, nutmeg, eggs, and Parmesan cheese. Stir in the bacon and onions. Spread the mixture into the prepared crust and bake for 25 to 30 minutes or until golden brown and set. Cool on a wire rack 10 minutes before slicing.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.