Name: Caramelised onion & bacon tart
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 140g bacon lardon; 5 large onions thinly sliced; 2 tbsp olive oil; 5 thyme sprigs; 1 tbsp brown sugar; ½ x 500g pack bread mix; 2 tbsp semolina fine polenta or plain flour; 140g ricotta; 1 large egg beaten; 100g gruyère grated

Home
Recipes
Caramelised onion & bacon tart

Caramelised onion & bacon tart

Sarah Cook

Save recipe

Serves 6 - 8

Easy

Prep: 25 mins

Cook: 1 hr and 20 mins

A star rating of 4.8 out of 5.12 ratingsRate

loading...

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

Freezable

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Ham & tomato Stromboli

A star rating of 4.2 out of 5.14 ratings

Pizza pinwheels

A star rating of 4.5 out of 5.46 ratings

Ingredients

Nutrition

Units:

MetricUS

140g bacon lardon
5 large onions

thinly sliced
2 tbsp olive oil
5 thyme

sprigs
1 tbsp brown sugar
½ x 500g pack bread

mix
2 tbsp semolina

fine polenta or plain flour
140g ricotta
1 large egg

beaten
100g gruyère

grated

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving (6)

kcal385

low
fat20g
saturates8g
carbs35g
sugars9g
fibre3g
protein17g
salt1.6g

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, June 2012

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.8 out of 5.12 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now