Red Onion and Bacon Tart with Cheddar: Your Ultimate Guide to a Savory Homemade Delight

JUMP TO RECIPE

When you think of comfort food that balances rich flavors with a flaky, buttery base, few dishes can rival the charm of a Red Onion and Bacon Tart with Cheddar. This savory tart is a perfect marriage of sweet caramelized onions, smoky bacon, sharp cheddar, and a tender shortcrust pastry. Whether you’re planning a cozy family dinner, a weekend brunch, or an impressive yet easy dish to serve guests, this recipe will quickly become a staple in your kitchen.

In this comprehensive guide, you’ll find everything you need—from gathering ingredients to mastering the perfect bake. Plus, I’ll share insider tips, nutritional insights, and answers to common questions, ensuring you not only follow the recipe but understand it inside out. So, let’s dive into how you can create this delicious tart that’s guaranteed to satisfy.

---

Ingredients for Your Red Onion and Bacon Tart with Cheddar

Getting your ingredients right is the foundation of any successful recipe, especially one as layered as this tart. Let’s break down the components you’ll need, starting with the shortcrust pastry and moving to the flavorful filling.   Indulge in gourmet dining at home with our Baked Spinach Mushroom Quesadillas

Shortcrust Pastry Essentials

Ingredient	Quantity	Notes
Plain flour	300g	Plus extra for dusting the surface
Salted butter	150g	Chilled, chopped or grated
Ice-cold water	60ml	Helps bring the dough together

The pastry is where your tart begins—think of it as the perfect canvas. Using chilled butter and ice-cold water ensures your pastry will be crisp and flaky, providing a delightful contrast to the creamy filling.

Flavor-Packed Filling Ingredients

Ingredient	Quantity	Notes
Olive oil	4 tablespoons	For softening onions and cooking bacon
Red onions	4 large	Thinly sliced to bring out sweetness
Bay leaves	2	Infuses subtle aromatic flavor
Balsamic vinegar	2 tablespoons	Adds a sweet tang to balance the onions
Tomato paste	4 tablespoons	Creates a rich, savory base on the pastry
Bacon rashers	4	Roughly chopped, rind removed for tenderness
Eggs	4 large	Forms the creamy custard base
Whipping cream	250ml	Adds richness and silky texture
Tomatoes	2 large	Sliced fresh for a juicy topping
Cheddar cheese	50g	Grated, sharp, for that melty finish
Flat-leaf parsley	2 tablespoons	Chopped, for a fresh, herbal garnish

---

Mastering the Shortcrust Pastry: The Heart of Your Tart

Before you rush to the filling, the pastry demands your full attention. Perfecting it will elevate the entire dish.

Step 1: Mixing Your Ingredients

Start by sifting your plain flour onto a clean surface. Scatter the chilled, chopped butter evenly over the flour. Here’s where your hands get busy—you’ll want to use your fingertips to rub the butter quickly into the flour. This action creates a crumbly mixture that’s key to the flaky texture you’re after.

Step 2: Bringing Your Dough Together

Make a well in the center of your flour-butter mix and pour in the ice-cold water. Using the palm of your hand, gently push the dough forward with a sweeping motion. This slow, deliberate action helps your dough come together without warming the butter too much—an essential step to avoid a greasy pastry.

Step 3: Resting and Chilling

Shape the dough into a flat ball, dust it lightly with flour, wrap it tightly in cling film, and refrigerate for at least 30 minutes. This chilling period is crucial as it relaxes the gluten and firms up the butter, which translates into a tender, flaky crust once baked.

---

Preparing and Blind Baking Your Pastry Base

While the pastry rests, it’s time to prepare it for the filling.

Step 1: Rolling Out Your Dough

Preheat your oven to 200°C (or 180°C fan/gas mark 6). On a floured surface, roll out your chilled dough to about 5mm thickness. Don’t rush this step; an even thickness means even cooking.

Step 2: Shaping Your Tart Shell

Transfer the pastry to a greased baking tray, gently pressing it into the corners and crimping the edges for a decorative finish. Cover the surface with baking paper and fill with baking beans or uncooked rice—this ‘blind baking’ keeps the pastry from puffing up and shrinking during baking.

Step 3: Chilling and Baking

Place the tart shell back in the fridge for 20 minutes to firm up once more. Then bake it for 10 minutes with the baking beans, remove the paper and beans, and bake for another 10 minutes until golden and crisp. Reduce the oven temperature to 190°C (170°C fan/gas 5) for later use.

---

Crafting the Flavorful Filling: Onions, Bacon, and More

The filling is where your tart comes alive with layers of taste and texture.

Step 1: Caramelizing the Red Onions

Heat the olive oil in a frying pan over medium heat. Add the thinly sliced red onions and bay leaves. Cook slowly for about 10 minutes until the onions soften and turn fragrant. The slow cooking releases their natural sweetness, which is further enhanced by the addition of balsamic vinegar.

Add the vinegar, season with salt and pepper, and cook for another 5 minutes to let the flavors meld. Remove from heat and let the mixture cool slightly.

Step 2: Preparing the Bacon

While the onions cook, roughly chop the bacon rashers, removing the rind to avoid tough bits. Fry or gently cook the bacon until it’s just crisp but not overly dry, maintaining its savory richness.

Step 3: Assembling the Base Layer

Spread the tomato paste evenly over your cooled pastry base, then layer on the onion mixture followed by the chopped bacon. This base promises a wonderful savory depth once baked.

---

The Custard Mix and Final Assembly

Step 1: Whisking Your Eggs and Cream

In a bowl, whisk together the four large eggs with the whipping cream. Season lightly with salt and pepper. This mixture creates the custard that binds the tart together, giving it a creamy, luscious texture.

Step 2: Pouring and Topping

Pour the egg and cream mixture over the onion and bacon layers. Arrange the fresh tomato slices on top, then sprinkle the grated cheddar cheese generously across the surface. Finish with a sprinkle of chopped flat-leaf parsley for a vibrant herbal note.

Step 3: Baking to Perfection

Place your tart in the oven and bake for 25-30 minutes until the egg custard is set and golden on top. You’ll know it’s ready when it jiggles slightly in the center but feels firm to the touch.

---

Pro Tips for a Flawless Red Onion and Bacon Tart with Cheddar

• Keep your butter cold: Warm butter leads to tough pastry. Use chilled butter and water throughout.
• Slice onions thinly: This helps them cook evenly and caramelize properly.
• Slow-cook onions: Rushing this process results in less sweetness and flavor.
• Don’t overcook bacon: Keep it just crispy for the best texture contrast.
• Choose quality cheddar: A sharp, aged cheddar enhances flavor.
• Rest your tart before serving: This helps the filling set fully, making slicing easier.
• Leftovers: Store in the fridge and reheat gently to preserve the pastry crispness.

---

Nutritional Insights: Enjoying Your Tart with Balance

While this tart is indulgent, it also provides a balanced source of nutrients:

• Protein: Eggs and bacon supply essential protein to keep you satiated.
• Vitamins and Minerals: Onions and tomatoes bring antioxidants and vitamin C.
• Fats: Butter and cream contribute to flavor and satiety but enjoy in moderation.

For a lighter version, consider swapping whipping cream for a lower-fat alternative or using turkey bacon.

---

Frequently Asked Questions (FAQ)

Can I make this tart gluten-free?

Absolutely! Substitute the plain flour with a gluten-free blend designed for baking. You may need to adjust the water slightly to get the right dough consistency.

How can I make this tart vegetarian?

Replace the bacon with sautéed mushrooms or smoked tofu to keep that smoky, savory element. The caramelized onions and cheddar ensure it remains flavorful.

Can I freeze the tart?

Yes. Freeze the baked tart after it cools, wrapped tightly in foil or plastic wrap. Reheat in the oven at a low temperature until warmed through. You can also freeze the raw pastry dough for later use.

What should I serve with the tart?

Pair it with a crisp green salad dressed lightly with lemon vinaigrette or a simple vegetable soup for a well-rounded meal.

---

Conclusion: Time to Bring This Red Onion and Bacon Tart with Cheddar to Your Table

You’ve now unlocked the secrets to creating a Red Onion and Bacon Tart with Cheddar that’s packed with flavor and texture. From mastering the flaky shortcrust pastry to layering the rich filling, every step brings you closer to a dish that’s as satisfying as it is impressive.

Why wait? Gather your ingredients, follow these steps, and enjoy the process of baking a tart that will delight you, your family, and friends. Don’t forget to share your experience and any tasty variations you try—your kitchen adventure deserves to be celebrated!

Print