The homemade crust is amazing and the filling is delicous. The only thing I did different was to use cooked and crumbled turkey bacon rather than candaian bacon and I think it was even better that way. It kind of takes a little while to prepare but the crust can be made ahead. I used a low sodium stove top for the filling and worked just fine. I will definitely make this again and I do have some leftover which I hope reheats well.
Caramelized Onion and Canadian Bacon Tart
MichelleS Posted: 01/18/10
SueDecker Posted: 01/09/10
I included this recipe on the Christmas Day menu, and it was by-far the hit of the meal. I think the dried sage and the dijon mustard are the two ingredients that make is so special.
dschid Posted: 11/02/10
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.
StceceMD Posted: 02/08/10
Absolutely spectacular, wouldn't change a thing. I made it with cooked regular bacon (about six strips) but otherwise followed instructions to the letter. The flavor combination is incomparable. I will say: this is a lot of work (I made the piecrust the day before and it was still a ~2:15 process the day of). But completely worth it.
ShellyV Posted: 02/28/10
I have to agree with the rest of the reviewers...this was fantastic! I loved the flavor! It is a bit labor intensive and the amount of onions used is a bit frightening, however, came out superb! I will make again and again (on a weekend when I have more time).
Katieann77 Posted: 12/29/09
I served this with beef tenderloin for Christmas dinner and it was outstanding! I didn't use the Canadian bacon and the oinions took longer to caramelize (allow up to 40 minutes). It was a hit!
MAJ123 Posted: 01/11/10
I've made this three times since it came out in the magazine (which is a great publication) and it's been wonderful each time. I absolutely love this dish. I'll be making it over and over for years!!!
jgcookin Posted: 02/27/10
Takes awhile to make, but well worth it. The onions browned in the last 5 min., don't worry. Used regular ham and sauteed prior to adding. Crust is also great! Used "soy butter" and veggie broth and was perfect
MelGonzo Posted: 08/30/10
This is now my go-to recipe. It is wonderful. Yes, it takes a while to make but dont' let that scare you off. It is not difficult and it is so worth it. I have been using beans to weigh down the crust but I have made this so many times now I really need to invest in the pie weights. It is good to eat from for several days too. I serve it for dinner and have also served it cut in smaller pieces as an appetizer at dinner parties - it is very versitile. My only question about the recipe was the stuffing as I wasn't sure if they intended us to use the cube stuffing or the one that is more like breadcrumbs. I have tried it both ways and i think I like it better with the breadcrumb one because the other way you can tell its stuffing mix.