Sweet & Savory Breakfast Recipes

Cheddar, Onion and Bacon Tart

Makes: 12 servings


  • For Crusts:
  • 3 cups all-purpose flour
  • 1 egg
  • 1 egg yolk
  • 1/8 teaspoon kosher salt
  • 1 cup (2 sticks) cold butter, cut into small cubes
  • 1 tablespoon ice water cold water
  • For Filling:
  • 4 pounds Vidalia onions, halved and thinly sliced
  • 4 tablespoons butter, cubed
  • 4 eggs, lightly beaten
  • 2 egg yolks, lightly beaten
  • 1/2 cup heavy whipping cream or half-and-half cream
  • 3 cups (12 ounces) shredded Sargento Extra Sharp Cheddar cheese
  • 16 bacon strips, cooked and crumbled
  • 1/3 cup minced fresh chives
  • Salt and pepper

Cooking Instructions

For crusts:

Place the flour, egg, egg yolk and salt in a food processor. Cover and pulse until blended. Add butter; cover and pulse until butter mixture resembles the size of coarse peas. Drizzle in water; pulse until dough forms a ball. Cover with plastic wrap. Refrigerate at least 2 hours. Remove dough from refrigerator 30 minutes before preparing tarts.

For filling:

Sauté onions in butter, in batches, in a large skillet over medium-high heat until tender. Cool completely in a large bowl. Whisk eggs, egg yolks and cream in a small bowl. Stir into onions; add the cheddar, bacon and chives. Season with salt and pepper. Set aside.

Heat oven to 350°F. Divide dough in half. Roll out one portion on a lightly floured surface. Press dough onto bottom and up sides of an ungreased 10-inch tart pan with removeable bottom. Prick dough with a fork. Repeat with remaining dough. Bake each crust for 5-8 minutes or until just golden brown. Remove from oven. Divide onion filling into crusts. Bake for 15-20 minutes longer or until a thermometer reads 160°F and egg mixture is set. Let stand 5 minutes before serving. Cut into wedges.

Recipe Tips:

  • The chef at Sargento® Foods serves this tart with a side salad prepared with fresh baby spinach, red and yellow teardrop tomatoes, sliced Hass avocado, toasted pecans and an apple cider vinaigrette.
  • If served as an appetizer, this recipe yields 24 servings.
  • This recipe is courtesy of Sargento® Foods.