Prep 25 mins
Cook 20 mins
If you are searching for a plain everyday onion tart recipe, then this is not for you. The flavor combination of the rosemary and the two cheeses along with all the other ingredients create a total taste sensation! Try to use both kinds of cheeses for this, the two combined really make a difference in the taste, but you can use all Swiss if you like. This is an award-winning onion tart recipe, and one that I have served many times to my guests for a brunch, or if you desire it makes a wonderful light dinner served with a side salad. This recipe will serve 6-8 people, if you are making this to serve to guests, I suggest to prepare two of them, as everyone will definately want seconds, it is THAT delicious! Prep time does not include making the crust.
- 1 pie crust, recipe (unbaked, I use my butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust for this, but you can use any favorite pastry recipe)
- 2 -3 fresh minced garlic cloves (use no more than 3 medium cloves of garlic, as it will overpower the other ingredients)
- 5 medium onions (peeled, cut in half and then sliced thinly, a processor works great for this!)
- 6 -8 slices bacon
- 2 tablespoons olive oil or 2 tablespoons butter
- 12 ounces whole mushrooms, sliced (can use less)
- 1 teaspoon dried rosemary (can use 1 tablespoon chopped fresh)
- salt and pepper
- 1 cup Fontina cheese, shredded
- 1 cup swiss cheese, shredded (can use 2 cups Swiss cheese)
- For the pastry: prepare your favorite pastry recipe and chill in the fridge for 30 minutes.
- Roll the dough between two pieces of wax paper into a 13-inch round and about 1/4-inch thick.
- Place the dough into a 9-1/2 inch tart pan with a removable bottom; trim any excess dough, leaving about 1/2-inch overhang.
- Fold the excess dough over the sides (if the dough is too soft to work with, refrigerate for about 20 minutes or freeze for 10 minutes).
- Prick the bottom of the shell all over with a fork.
- Line crust with foil and fill with dried beans.
- Bake in a 400° oven for 20 minutes or until very lightly coloured.
- Remove from oven and remove foil with the dry beans; set aside.
- Reduce the oven temperature to 350°.
- For the filling: cook the bacon in a large skillet over medium heat until crisp; remove and set on paper towel.
- Drain all fat but about 2 tablespoons.
- Add the oil to the skillet, and heat to medium heat.
- Add in onions and garlic; saute for about 15 minutes or until soft, stirring more frequently towards the end of cooking time.
- Add in sliced mushrooms, rosemary, salt and pepper to skillet; cook for about 10 minutes, or until mushrooms are tender and onions are light golden brown in colour; remove from heat.
- Chop the bacon and add to the onion mixture.
- Combine both cheeses in a bowl and sprinkle half of the cheese into the bottom of the tart shell.
- Spoon the onion mixture over top of the cheese.
- Sprinkle with remaining cheese.
- Bake for about 25 minutes, or until the cheese is golden.
- Serve hot or at room temperature.
I was torn between 3 and 4 stars on this. It is a good recipe but just wasn't as good as I had expected, although my guests at Thanksgiving thought it was wonderful. I used a rosemary wheat tart crust recipe that I have and it was a nice compliment to the dish. I also used a combination of white mushrooms and baby bellas. If you are adding salt, you don't need much at all with the bacon and the cheese. We served it at room temperature and I think I would have liked it better if it were warm from the oven. Makes a very nice presentation and as I said, my guests were very impressed.