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Rustic Onion Tart

Updated: Feb 16, 2020

1 large onion, thinly sliced

8 slices bacon, chopped

1 tbsp orange marmalade

1 ready-to-use refrigerated pie crust

1 pkg. (8 oz.) cream cheese, softened

1/4 cup sour cream

1/2 cup shredded Swiss cheese

1 egg + water (for egg wash)

* Vegetarian note: this would be delicious without the bacon, as well.

Tools needed: 1 small saucepan, 1 chef knife, 1 baking sheet, 1 pastry brush, parchment paper


Start by cooking your onions and bacon in a skillet for 10-12 minutes, until the onions are tender. Stir often to ensure that they don't stick. Add orange marmalade to the onion mixture by stirring it in. Let cool slightly.

Heat the oven to 400F. Unroll the pie crust on a baking sheet covered in parchment paper.

Mix cream cheese and sour cream, then spread out onto the crust in a thin layer.

Spread the onion mixture onto the center of the crust, leaving a 2-inch border around. Sprinkle with Swiss cheese. Mix egg with small splash of water, and brush the egg wash over the crust border.

Fold the border of the pie crust over the filling, leaving an opening in the center, and pleating the crust as necessary to fit and 'close'.

Bake for 12 to 15 minutes, until crust is lightly browned.

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