French classic tart of caramelized onions, bound with a savory custard with cheese and a hint of bacon. A wonderful dinner for the whole family.
Onions are one of the most versatile and cultivated vegetables. You can enjoy them raw or cooked. Cooking them on medium to low heat to let their natural juices come out and become tender while caramelizing them. Onions are rich in vitamin C and B, it is also a great source of potassium.
The caramelization process may take a bit longer to cook, however, once you bite into the tender and sweet flavor, your taste buds will thank you.
Do not rush the caramelization process of the onions. A gentle low heat, and stirring frequently will give the onions a beautiful golden color without scorching them.
I use thick meaty bacon. Cooking it to a crisp will remove all the fat content. Do not burn it. Drain it on a paper towel.
Omit the bacon and you have a great vegetarian dinner.
Partially Prebake the pie crust in the baking dish. A must and easy step. I cut two (2) rounds of parchment paper to make this tart. One sheet I lined the bottom of the 9-inch baking dish. Place the pie crust over it, lightly pick it with a fork, and placed the second round over it. Before placing it in the oven I added pie weights. Rice, beans will be appropriate too. By doing this step you will prevent the pie to bubble up and break. Bake in the middle of the cooking rack for 12 minutes. Remove and let it cool off as you are finishing up cooking the onions. Remove the pie weights and parchment paper and you are ready to add your onion custard cream over it.
You can substitute the provolone with finely grated gruyere cheese. With the Gruyere cheese, it will be richer in fat content and more keto.
Add 1 tablespoon of fresh thyme or tarragon if you wish.
Side dishes and suggestions
Having friends over? You can cut this tart into small squares and serve it as appetizers. Place the squares on a baking sheet, and bake at 350F until warm, 5 to 8 minutes.
Heat the olive oil and butter in a large skillet until the butter melts. Add the onions and sauté, stirring occasionally, until translucent and golden, about 15 minutes.
Meanwhile, roll out the pie crust and press it in a baking dish that is about 1 ¼” inches deep and 9” in diameter. Prick the dough slightly with a kitchen fork. Place aluminum foil of a piece of parchment paper over and fill it with pie weights, rice, or dry beans. Bake it for 12 minutes. Remove weights and paper and set them aside.
In a small skillet cook the bacon until crisp. Drain on a paper towel and set aside.
Whisk together in a large bowl, the heavy cream, eggs, season with salt and pepper. Stir in the reserved bacon, the caramelized onions, and ½ cup provolone cheese into the egg mixture. Mix well and pour it evenly into the pie crust. Sprinkle the remaining pecorino cheese over the top. Cover the edges with a pie shield or aluminum foil to prevent burning.
Bake in the warm oven for 40 minutes, the top of the tart turns into a golden color, and the blade of a knife comes out clean. Remove from the oven and let it cool off on a wire rack.
Serve at room temperature.