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Creamed Onion Tart

- Photo: Hector Sanchez; Styling: Buffy Hargett Miller
Photo: Hector Sanchez; Styling: Buffy Hargett Miller

"This recipe makes classic creamed onions seem inventive and stylish. A generous wedge is an appealing side dish, but it'll make a nice first course, if paired with a salad. The tart tastes great served warm or at room temperature." --Sheri Castle, author of The Southern Living Community Cookbook

Hands-on time: 45 minutes
Total time: 1 hour 55 minutes
Yields: Makes 8 servings

Ingredients

1/2 (14.1-oz.) package refrigerated piecrusts

3 thick bacon slices, cut into 1/2-inch pieces

1 tablespoon butter

2 pounds onions, thinly sliced

1/2 cup crème fraîche

1 tablespoon chopped fresh sage

1 tablespoon chopped fresh thyme

1 teaspoon kosher salt

3/4 teaspoon ground black pepper

1/2 teaspoon freshly grated nutmeg

3 large eggs, lightly beaten

How to Make It

Preheat oven to 400°. Fit piecrust into a 9-inch tart pan lightly coated with cooking spray. Bake crust 8 to 10 minutes or until lightly browned. Cool.

Cook bacon in a large skillet over medium-high heat, stirring occasionally until crisp; remove bacon, and drain on paper towels. Reserve drippings in skillet.

Reduce heat to medium, and melt butter with drippings; add onions and a pinch of salt. Cook, stirring often, 5 minutes. Cover and cook about 10 more minutes or until onions are soft and lightly browned. Uncover and cook, stirring often, 2 to 3 minutes or until liquid evaporates. Remove skillet from heat, and cool completely.

Whisk together crème fraîche and next 6 ingredients in a medium bowl. Stir in bacon and onions. Spread mixture in prepared crust.

Bake at 400° for 25 to 30 minutes or until golden and set. Cool on a wire rack 10 minutes before slicing.

Vegetarian Creamed Onion Tart: Omit bacon. Prepare recipe as directed, substituting 1 Tbsp. extra virgin olive oil for bacon drippings.

Hands-on 35 min.; Total 1 hour, 45 min.

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