Wisconsin Cheddar, Onion And Bacon Tart

  • Yield : 12 servings
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  • 3 cups all-purpose flour
  • 1 egg
  • 1 egg yolk
  • 1/8 teaspoon kosher salt
  • 1 cup (1/2 pound) chilled butter, cut into small cubes
  • 1 tablespoon cold water
  • 4 pounds Vidalia onions, cut into thin strips
  • 4 tablespoons butter
  • 4 eggs
  • 2 egg yolks
  • 1/2 cup heavy cream or half-and-half
  • 3 cups (12 ounces) Sargento(R) Limited Edition Shredded Wisconsin Extra Sharp Cheddar Cheese
  • 16 slices bacon, diced, fried until crisp
  • 1/3 cup fresh chives, chopped
  • Salt and pepper


Step 1

Prepare dough by pulsing flour, 1 egg, 1 egg yolk and salt in a food processor. Add butter, piece by piece, pulsing until all is incorporated. Add water and pulse only until dough forms a ball. Remove; cover with plastic wrap and refrigerate at least 2 hours. Remove dough from refrigerator 30 minutes before assembling tarts.

Step 2

Meanwhile, prepare filling by cooking onions in butter in 2 large skillets until tender and translucent. Cool in a medium bowl. Beat 4 eggs, 2 egg yolks and cream together. Stir into onions; add cheese, bacon, chives and salt and pepper to taste.

Step 3

Preheat oven to 350 degrees F. Divide dough in half. Roll each portion to fit in 10-inch tart pan with removable rim. Trim dough to fit rim height and prick bottom of dough with fork. Bake crust 7 minutes or just until it begins to turn golden brown. Remove from oven, add filling and bake 15 to 20 minutes more until egg mixture is set. Let cool 5 minutes before removing rim from tart pans. Cut into wedges.

Step 4

Note: The chef serves this tart with salad of baby spinach, red and yellow teardrop tomatoes, sliced Hass avocado, toasted pecans and apple cider vinaigrette.

Step 5

Recipe by Chefs Frank Randazzo and Andrea Curto-Randazzo

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