Chef Michael Olson's bacon and onion tart

From his cookbook, Living High Off the Hog

Image for  Chef Michael Olson's bacon and onion tart

Whether it's Thanksgiving or just a regular dinner party, you need go-to, crowd-pleasing appetizers. You can find the recipe for this bacon and onion tart in chef Michael Olson's cookbook, Living High Off the Hog.

The balsamic glazed onions really makes it. Make it this weekend!

Image for  Chef Michael Olson's bacon and onion tart
1 tbsp butter or drippings from cooked bacon
2 yellow onions, sliced
1 splash balsamic vinegar
1 tsp chopped fresh thyme leaves
salt and pepper, to taste
1 sheet frozen butter puff pastry, thawed in the fridge
6 slices bacon, cooked, drained and crumbled
12 cherry tomatoes, halved

Melt the butter in a large sauté pan over medium heat, then stir in the onions. Sauté the onions until they turn a golden brown and their volume reduces by half, about 35 minutes. Add the balsamic vinegar and stir the onions with a wooden spoon to pull up the caramelized bits from the pan. Stir in the thyme, season to taste and then remove the pan from the heat and let cool at room temperature. This can be made up to a day ahead and chilled until ready to assemble.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Lay the sheet of puff pastry on the baking sheet and dock it with a fork across the surface (this prevents it from rising too much). Spread the cooled onions in an even layer over the pastry, right to the edges, and sprinkle the crumbled bacon overtop. Arrange the cherry tomato halves overtop in 4 rows of 6. Bake the tart until it is puffed and golden brown at the edges, about 30 minutes.

To serve, transfer the baking sheet to a cooling rack for 5 minutes, then cut the pastry into 24 pieces so that a cherry tomato half is on each piece. Pick up with your fingers to eat warm or at room temperature.

6 servings
Prep Time:
10 minutes
Cook Time:
65 minutes