Caramelized Onion and Bacon Tart Recipe

Caramelized Onion and Bacon Tart Recipe

How To Make Caramelized Onion and Bacon Tart

If you’re up for a hearty and savory breakfast, then this onion and bacon tart is perfect. It’s even full of ricotta and parmesan cheeses.

Preparation: 15 minutes
Cooking: 1 hour 8 minutes
Total: 1 hour 23 minutes



  • 4slicebacon
  • 4small onions
  • 1tbspfresh thyme leaves,chopped
  • 1tspfresh thyme leaves,chopped
  • kosher salt
  • 1cupwhole milk ricotta cheese
  • 1egg yolk
  • freshly ground pepper
  • ¼cupparmigiano-reggiano,grated
  • 1tbspparmigiano-reggiano,grated
  • 1pie shell,or tart shell, frozen


  1. Preheat oven to 350 degrees F.

  2. Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around edges.

  3. Transfer to paper towels to drain, and set aside, leaving 1 tablespoon bacon fat in pan.

  4. Crumble bacon after cooling.

  5. Add onions to pan and cook over medium-high heat for about 8 minutes, stirring occasionally, until they start to brown.

  6. Turn heat to medium-low and add 1 tablespoon thyme and pinch of salt.

  7. Continue to cook for 20 minutes more until onions are soft and deep golden brown.

  8. Meanwhile, combine ricotta, egg yolk, half a teaspoon salt, pinch of pepper, 1 teaspoon thyme, and ¼ cup Parmigiano in a small bowl.

  9. Stir well to combine.

  10. Spread ricotta mixture evenly on the bottom of tart shell.

  11. Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano.

  12. Sprinkle bacon over top.

  13. Transfer to oven and bake for 30 to 40 minutes until edges of filling are golden brown.


  • Calories: 380.35kcal
  • Fat: 25.42g
  • Saturated Fat: 11.18g
  • Trans Fat: 0.03g
  • Monounsaturated Fat: 9.62g
  • Polyunsaturated Fat: 2.82g
  • Carbohydrates: 26.13g
  • Fiber: 1.67g
  • Sugar: 2.36g
  • Protein: 11.94g
  • Cholesterol: 63.46mg
  • Sodium: 428.47mg
  • Calcium: 199.91mg
  • Potassium: 196.72mg
  • Iron: 0.99mg
  • Vitamin A: 77.71µg
  • Vitamin C: 4.31mg
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