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Caramelized Onion Bacon Tart


  • 1 refrigerated pie crust
  • 4 medium onions, cut lengthwise, sliced thin
  • 6 slices bacon
  • 1 cup ricotta cheese
  • 1 egg yolk
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup Parmigiano-Reggiano cheese

Prep Time:

35 minutes

Cook Time:

40-45 minutes



Crisp bacon and caramelized onions make perfect partners in this craveable, savory tart.

Why Try? This tart is a terrific appetizer to serve at a big party. It is easy to make and it eats as good as it looks.

Foodie Byte: • The entire tart can be prepared ahead of time. Parbake the shell, caramelize the onions, and make the ricotta cheese mixture a day in advance, then assemble at the last minute and pop into the oven. It also holds very well in the refrigerator for warming up later. Parbaking simply means you partially bake the shell then finish it off after it is fully assembled. • Cutting the raw bacon slices before frying will give them a more curled look for a better overall appearance.


  1. Preheat oven to 425°F.
  2. Unroll piecrust; press into a dark coated 8-inch tart pan. Parbake shell for 10 minutes. Let cool.
  3. Lower oven to 350°F.
  4. Cut raw bacon slices into cubes. In a medium frying pan over medium heat cook bacon just until it starts to crisp. Place bacon pieces on paper towel to drain.
  5. In pan with bacon fat, caramelize the sliced onions until they become a deep rich caramel brown.
  6. Mix ricotta cheese, egg yolk, salt, pepper and 1/4 cup Parmigiano-Reggiano. Spread onto bottom of tart shell.
  7. Arrange caramelized onions over top to cover ricotta mixture. Sprinkle rest of cheese over onions and arrange bacon pieces on top.
  8. Bake for 40-45 minutes.

Nutritional Information

Calories 291, Carbohydrates 18g, Cholesterol 58mg, Fat 21g, Fat Calories 186, Fiber 0.97g, Protein 9g, Saturated Fat 9g, Sodium 625mg. Daily Values: Calcium 136.67mg 14%, Phos 141.86mg 14%, Copper 0.06mg 3%, Zinc 0.9mg 6%, Panto 0.3mg 3%, Biotin 4.42mcg 1473%, Iodine 4.37mcg 3%, Magnesium 13.2mg 3%, Iron 0.43mg 2%, Vitamin B6 7%, Vitamin C 7%, Vitamin B12 6%, Vitamin D 5%, Vit E-a-Toco 1%, Vitamin A 4%. Percent Daily Values are based on a 2,000 calorie diet.