Photo: Hector Sanchez; Styling: Buffy Hargett Miller
"This recipe makes classic creamed onions seem inventive and stylish. A generous wedge is an appealing side dish, but it'll make a nice first course, if paired with a salad. The tart tastes great served warm or at room temperature." --Sheri Castle, author of The Southern Living Community Cookbook
How to Make It
Step 1
Preheat oven to 400°. Fit piecrust into a 9-inch tart pan lightly coated with cooking spray. Bake crust 8 to 10 minutes or until lightly browned. Cool.
Step 2
Cook bacon in a large skillet over medium-high heat, stirring occasionally until crisp; remove bacon, and drain on paper towels. Reserve drippings in skillet.
Step 3
Reduce heat to medium, and melt butter with drippings; add onions and a pinch of salt. Cook, stirring often, 5 minutes. Cover and cook about 10 more minutes or until onions are soft and lightly browned. Uncover and cook, stirring often, 2 to 3 minutes or until liquid evaporates. Remove skillet from heat, and cool completely.
Step 4
Whisk together crème fraîche and next 6 ingredients in a medium bowl. Stir in bacon and onions. Spread mixture in prepared crust.
Step 5
Bake at 400° for 25 to 30 minutes or until golden and set. Cool on a wire rack 10 minutes before slicing.
Step 6
Vegetarian Creamed Onion Tart: Omit bacon. Prepare recipe as directed, substituting 1 Tbsp. extra virgin olive oil for bacon drippings.
Step 7
Hands-on 35 min.; Total 1 hour, 45 min.
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