This was really, really good. I made it as written except that I used 1 t. fresh sage and a refrigerator pie crust because I didn't have that much time. I like one reviewer's idea of serving it as an hors d'oeuvre.
Caramelized Onion and Canadian Bacon Tart
Photo: Randy Mayor; Styling: Leigh Ann Ross
Yield: 8 servings (serving size: 1 wedge)
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Amount per serving
- Calories: 293
- Fat: 16.9g
- Saturated fat: 7g
- Monounsaturated fat: 7.4g
- Polyunsaturated fat: 1.4g
- Protein: 10g
- Carbohydrate: 26.7g
- Fiber: 1.8g
- Cholesterol: 27mg
- Iron: 1.5mg
- Sodium: 705mg
- Calcium: 165mg
- All-Purpose Light Piecrust dough
- Cooking spray
- 1 tablespoon Dijon mustard
- 2 tablespoons extra-virgin olive oil, divided
- 4 cups thinly sliced Spanish onion (about 1 3/4 pounds)
- 2 teaspoons sugar
- 3/4 cup water, divided
- 1/2 cup diced Canadian bacon
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 3/4 teaspoons freshly ground black pepper, divided
- 1 teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon dried sage leaves
- 1/8 teaspoon ground whole nutmeg
- 1 tablespoon unsalted butter
- 1 1/2 cups herb-seasoned stuffing mix (such as Pepperidge Farm)
- 1/2 cup fat-free, less-sodium chicken broth
- 1 cup (4 ounces) shredded Jarlsberg cheese
- 1. Preheat oven to 400°.
- 2. Remove 2 sheets plastic wrap from All-Purpose Light Piecrust. Fit dough, plastic wrap side up, into a 9-inch round tart pan coated with cooking spray. Remove top sheets of plastic wrap. Press dough into bottom and up sides of pan; fold excess crust back in, and press to reinforce sides. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 20 minutes or until lightly browned.
- 3. Reduce oven temperature to 375°.
- 4. Remove weights and foil. Brush dough evenly with mustard. Bake an additional 5 minutes or until done. Cool completely on a wire rack.
- 5. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and sugar; reduce heat, and cook 10 minutes, stirring occasionally. Stir in 1/2 cup water; cook 25 minutes or until onion is light brown and liquid thickens, adding remaining 1/4 cup water, 1 tablespoon at a time, as necessary. Remove from heat; stir in bacon, parsley, 1 teaspoon pepper, and next 4 ingredients (through nutmeg).
- 6. Place butter in a microwave-safe bowl; microwave at HIGH for 30 seconds or until butter melts. Add remaining 1 tablespoon olive oil, stirring to combine. Combine butter mixture, remaining 3/4 teaspoon pepper, stuffing mix, and broth, stirring until moist.
- 7. Sprinkle cooled crust with cheese. Spoon onion mixture over cheese; top with stuffing mixture. Place tart on a baking sheet. Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes on a wire rack. Cut into wedges.
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