Intro: Bacon Onion Tart
This is n incredibly budget friendly dish. As with most of the recipes I come up with, this one used items I found either on the clearance racks at my grocery store, or at my local dollar store.
5 slices jalapeño bacon
***if you cant find jalapeño bacon, use regular bacon and add 5 drops (1 per slice) of your favorite hot sauce to the bacon grease in the skillet when the bacon is almost done and toss the slices around in it a few times.
1 tablespoon olive oil
1 tablespoon butter
2 Vidalia (or Maui) onions, sliced thin
1 tablespoon garlic, minced
¼ teaspoon salt
1/8 teaspoon cracked black pepper
1 frozen 9 inch “un-roll & bake” piecrust
1. Pre-heat oven to 400 degrees.
2. Cook bacon until done, but not crisp. Remove to a paper towel. Do NOT discard the bacon grease! When the bacon is cool enough to touch, chop it into a small dice.
3. Heat the oil and butter in a large skillet or Dutch oven over a low heat, just until the butter melts. Then add the onions and cook until soft and slightly browned. (about 8-10 minutes).
4. When the onions are almost done, add the garlic, salt and pepper, and cook another 2 minutes.
5. Transfer the onions to a platter, or something with a large surface, to cool. (If you wash the dishes you’ve just used, the onions should be cool enough when you’re done).
6. Roll out the piecrust onto a parchment paper lined cookie sheet and distribute the onions evenly, leaving about 1-2 inches all around the dough.
7. Evenly distribute the cooked bacon over the onions.
8. Fold up the edges of the dough (as artistically or rustically as you like) to cover about 1/3 of the onions and bacon.
9. Use a pastry brush to spread the remaining bacon grease all over the exposed dough.
10. Cook for 15-18 minutes, or until crust has nicely browned.
11. Serve hot.