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French Onion Tart with Bacon and Crème Fraîche

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French Onion Tart with Bacon and Crème Fraîche is a retake on a timeless favorite: French onion soup and creamed onions. It is enveloped in a flaky crust, dotted with savory bacon, garlic, and herbs, and whipped together with Crème Fraîche.

A baked quiche with a golden-brown top is served on a white platter, with one creamed onion slice removed and placed on a plate alongside a fresh green salad. A pie server and utensils are nearby on a red checkered cloth.

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Why I Love This Tart

Much like French Onion Soup, this French onion tart’s delicious flavor comes from smoky bacon, caramelized onions, garlic, and, of course, 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. And delicious enough to serve for the holidays, an afternoon tea, or brunch.

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.

A golden-brown quiche with creamed onion, garnished with fresh thyme, sits on a white plate atop a red plaid napkin. Autumn leaves, parsley, and a knife are arranged around it on a gray tabletop.

Key Ingredients

Here are the handful of ingredients you’ll need to make this scrumptious French onion tart!

  • Pastry: While homemade pie crust is always delicious, you can also use a ready-made refrigerated or frozen crust.
  • Bacon: The smoky flavor adds a delicious layer of complexity and warmth to this tart. Use your favorite cooked bacon.
  • Onions: I prefer yellow onions in this tart. Red onions color the tart filling and sweet onions are too sweet.
  • Creme fraiche: Adds a creamy texture to the tart
  • Large eggs for stability and structure
  • Aromatics: garlic, fresh thyme, salt, pepper, and grated nutmeg
  • Cheese: Parmesan is easy, but shredded Gruyere, provolone, or Swiss brings expected French onion soup flavors to the tart.

How to Make This Tart

This recipe is easy to make. Here’s an overview of how to make, assemble, and bake this 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.

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A baked quiche with a golden, textured top sits on a white plate, garnished with fresh herbs and hints of creamed onion. The plate rests on a red plaid cloth, with autumn leaves and a rolling pin nearby.

French Onion Tart Recipe

This French Onion Tart is a retake on a timeless favorite: French onion soup. It is enveloped in a flaky crust, dotted with savory bacon, garlic, and herbs, and whipped together with Crème Fraîche.
5 from 3 votes
Print Pin Rate
Prep: 30 minutes
Cook: 25 minutes
Total Time: 55 minutes
Servings: 8 servings

Ingredients 

  • 1 (9-inch) pie crust homemade or refrigerated
  • 4 bacon slices cooked and 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 or Gryuere, Provolone, or Swiss

Instructions

  • 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.

Nutrition

Calories: 138kcal | Carbohydrates: 4g | Protein: 6g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 75mg | Sodium: 336mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 214IU | Vitamin C: 4mg | Calcium: 73mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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One Comment

5 from 3 votes (2 ratings without comment)

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