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+ servings

Onion Tart

This Onion Tart is a tasty appetizer made with soft, juicy onions piled together with bits of bacon on a crisp and light puff pastry crust.
Course Appetizer, Snacks
Cuisine American, Western
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings 8
Author sanna


  • 1 sheet frozen puff pastry or 1/2 lb puff pastry scraps
  • 3 medium onions diced
  • 1 cup chicken broth
  • 3 tbsp heavy cream
  • 1/4 lb bacon
  • salt and pepper


Prepare the Puff Pastry Crust

  1. If using frozen puff pastry, thaw the sheet overnight in the refrigerator. On a lightly floured surface, roll the puff pastry until it is 1/8 inch thick. Use a lid of the pot or the base of a tart pan to cut a 12 inch circle from the dough.

  2. Transfer dough to an ungreased baking sheet and use a fork to poke holes all over the surface. Cover with plastic and refrigerate until you are ready to bake the tart. This step can be made a day ahead.

Prepare the Topping

  1. In a medium pot over low heat, cook together the diced onions and chicken broth until the onions are soft. This should take about 30 minutes. Drain the onions and once it is cool, stir in the heavy cream and season with salt and pepper. Set aside.

  2. Slice the bacon into little cubes and drop them in a pot of boiling water. Let them cook for a minute and then drain and pat dry.  Heat a skillet and then toss the bacon for a minute or two just until lightly crisp. You don't want to over do this because it will make the bacon tough. Transfer to a plate and set aside. Both the toppings can be made ahead and refrigerated for up to a day.

Assemble and Bake

  1. Preheat oven to 350 F. Top the puff pastry crust with the onions, spreading up to the sides. Level and flatten the onions slightly with the back of the spoon. Sprinkle the bacon and press them lightly into the onions. Bake in the lower third of the oven for 30 minutes or until the tart is lightly golden.

Recipe Notes

Recipe from Baking with Julia by Dorie Greenspan