Savory Breakfast Tart

A savory French onion tart with tomato balsamic jam.

• Ready In: 1 hr 10 mins
• Serves: 6
• Yields: 1 9" tart pan

Ingredients

• Crust

• 1 1⁄2 cups all-purpose flour
• 1⁄2 teaspoon salt
• 8  tablespoons butter
• 4  tablespoons  ice water

• Tart Filling

• 1⁄4 lb gruyere cheese
• 1  tablespoon olive oil
• 1  large yellow onion
• 1⁄4 cup bacon bits
• 2  egg yolks
• 1  egg
• 1  cup heavy cream
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper
• 1⁄4 teaspoon nutmeg

• Tomato Balsamic Jam

• 1  tablespoon olive oil
• 1  large red onion
• 1  garlic clove
• 1⁄2 cup  Granny Smith apples
• 28  ounces crushed tomatoes
• 1⁄4 cup  balsamic vinegar
• 1  teaspoon salt
• 1⁄2 teaspoon black pepper

Directions

1. Crust:
2. Preheat oven to 400 degrees fahrenheit.
3. Chopped chilled butter into 1/4 inch pieces and mix in flour and salt. Add water until dough holds together loosely.
4. Shape into a 5"x5" disc and wrap in cling wrap; chill in refrigerator for 15 minutes.
5. Press dough into tart pan using "lift and pinch" method. Poke 3-4 times with fork. Line with parchment paper or tin foil, and fill with baking beads or rice.
6. Bake for 15 minutes, remove parchment and baking beads, then bake for an additional 5 minutes.
7. Set aside to cool.
8. Filling:
9. Dice yellow onion and saute in olive oil until carmelized. Remove from heat.
10. Line bottom of tart crust with grated Gruyere cheese.
11. Layer bacon bits on top.
12. Once cooled, gently lay sauteed onions on top of bacon layer.
13. Whisk together egg yolks, egg, salt, pepper, and heavy cream.
14. Pour egg mixture into tart crust until filling approaches top edge of tart crust.
15. Sprinkle grated parmesan on top.
16. Cook tart in oven for 20-25 minutes.
17. Allow to cool before serving.
18. Tomato Balsamic Jam:
19. Dice onions and garlic. Use box grater to coarsley grate apple.
20. Saute onions and garlic in large sauce pan until onions are translucent (about 5 minutes).
21. Add in apple, vinegar, salt, pepper, and tomatoes.
22. Keep on low simmer stirring occasionally, for about 45 minutes until jam has paste consistency.
23. Remove from heat. Once jam has cooled, spread a thin layer in a ring on top of tart. Garnish with arugala (optional).