Caramelised onion & bacon tart

Caramelised onion & bacon tart

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(9 ratings)

Prep: 25 mins Cook: 1 hr, 20 mins


Serves 6 - 8
Use a packet bread mix and some semolina to create a pizza-style base for this irresistible tart

Nutrition and extra info

  • Freezable

Nutrition: per serving (6)

  • kcal385
  • fat20g
  • saturates8g
  • carbs35g
  • sugars9g
  • fibre3g
  • protein17g
  • salt1.6g
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  • 140g bacon lardon
  • 5 large onions, thinly sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 5 thyme sprigs


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 1 tbsp brown sugar
  • ½ x 500g pack bread mix
  • 2 tbsp semolina, fine polenta or plain flour



    Semolina flour is pale-yellow in colour, high in gluten and used for traditionally made pasta,…

  • 140g ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 1 large egg, beaten
  • 100g Gruyère, grated



    Gruyère is an undoubted pinnacle of traditional Swiss cheese-making, a culinary masterpiece as…


  1. Put the lardons into a large, cold, non-stick frying pan and turn the heat on low. Cook the lardons very gently, stirring occasionally, until the fat has melted into the pan and they are beginning to brown and crisp. Use a slotted spoon to lift the bacon into a mixing bowl and set aside, but keep all the fat in the pan.

  2. Add the onions, oil and 2 thyme sprigs. Cook over a low heat for 20-25 mins until the onions are softened and beginning to turn golden. Stir in the sugar and cook over a higher heat for 5 mins more until golden brown. Tip into the bowl with the lardons and set aside to cool.

  3. When the onions are just about cool, tip the bread mix into another mixing bowl with leaves stripped from 1 thyme sprig, and make up following pack instructions, but don’t knead or rise. Scatter the semolina, polenta or flour over a 30 x 40cm shallow tin or baking tray, and roll out the dough to fit it. Season the ricotta with 1 tsp salt and some pepper, and spread over the dough, leaving a small border. Mix the egg and Gruyère into the onion mixture with seasoning, then spread over the ricotta. Scatter with remaining thyme. Open-freeze for 2 hrs, then wrap well in cling film and freeze for up to 3 months. Or heat oven to 200C/ 180C fan/gas 6 to bake straight away.

  4. Cook for 40 mins until base is crisp and golden, then eat warm or cool, sliced into pieces with a green salad. To bake from frozen, heat oven to 160C/140C fan/gas 3 and bake for 30 mins, then increase temp to 200C/180C fan/gas 6 for 15-20 mins.

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Comments, questions and tips

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20th Jun, 2017
Have made this again and again. So delicious, and so moreish.
12th Aug, 2013
This is a really tasty recipe, I have made it a few times now, I like it best on thinly rolled out puff pastry instead of the pizza bread base.
9th Feb, 2013
Was very nice, a bit like quiche on bread! hard to describe but yummy
5th Jul, 2012
This is a seriously good recipe and easy to make. It's perfect for picnics, BBQ s or a light lunch - just add salad. Delicious, savoury and a big hit with my family.
3rd Jun, 2012
Easy to prepare, good to eat straight from the oven, and leftovers made a delicious packed lunch the next day. Would make a really good picnic food. Didn't bother with the semolina or polenta, just oiled the baking tray. Preheated the oven to GM 9 and turned it down to GM 6 when I put it in. It was cooked after about 30 minutes. Will definitely make again.
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