Canadian Bacon and Onion Tart

Canadian Bacon and Onion Tart created by Peter J

Say "crust" and you immediately think "fat", not so - this uses flaky phyllo and spraying with nonstick cooking spray and coated with Dijon mustard this recipe keeps the fat to a minimum.

Ready In:
1hr 5mins
Serves:
Units:

ingredients

directions

  • Preheat the oven to 350 degrees.
  • In a large nonstick skillet, combine the onions, scallions, and broth. Bring to a boil, reduce to a simmer, cover and cook until the onions are tender, about 10 minutes. Uncover and cook until the liquid has evaporated and the onions are golden, about 5 minutes longer. Remove from the heat.
  • Meanwhile, place the flour in a medium bowl, and gradually whisk in the milk until no lumps remain. Whisk in the whole eggs, egg whites, and cayenne pepper until will combined. Set aside.
  • Place 2 phyllo sheets in a 9-inch tart pan with a removable bottom, overlapping the sheets at right angles and tucking in the edges. Lightly spray with nonstick cooking spray and brush with 2 teaspoons of the mustard. Top with 3 phyllo sheets, overlapping the sheets at right angles and tucking in the edges. Lightly spray with nonstick cooking spray and brush with 2 teaspoons mustard. Repeat with the remaining phyllo sheets and 2 teaspoons mustard.
  • Sprinkle the onion mixture and canadian bacon on top of the phyllo, pour the milk mixture over the filling, and place the tart on a baking sheet. Sprinkle with cheese on top and bake for 25 minutes, or until the phyllo is lightly golden and the filling is set.
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@morgainegeiser
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@morgainegeiser
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"Say "crust" and you immediately think "fat", not so - this uses flaky phyllo and spraying with nonstick cooking spray and coated with Dijon mustard this recipe keeps the fat to a minimum."

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  1. Peter J
    Delicious! The mustard through the pastry was a great touch and it had a wonderfully light and almost creamy texture.
  2. Peter J
    Canadian Bacon and Onion Tart Created by Peter J
  3. mummamills
    very easy to make, great taste. I thought the mustard would be overpowering, but it was subtle, definately added to the overall flavour. Aussie swap may 2010
  4. Brooke the Cook in
    What a unique crust! All of the flavors blend together so well to make a yummy tart that really isn't that difficult to put together. Not to mention that 1/4 of the recipe is a huge piece, so its really pretty light calorie-wise too. I did make a mistake though - I tried to use an 8-inch pie plate since I don't have a 9-in tart plate, everything fit inside the plate just fine, but it took forever and ever for it to bake, nearly an hour at 350. I ended up putting foil around the edges to prevent the phyllo dough from burning and in the end everything turned out just great. I'll use something with a larger diameter next time around. Made for Market tag game.
  5. Vicks71
    This made a perfect, different light dinner w/ a green salad. I added kosher salt and fresh ground pepper to the egg mixture and used pepper jack cheese, which was a nice touch.
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