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.
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.
Keywords: creamed onion tart, creamed onions