Bacon Onion Tart with Balsamic and Tomatoes | Ontario Pork Recipes
   

Ontario Pork Blog

7 November 2019

Entertain with pork

Bacon Onion Tart with Balsamic & Tomatoes

Entertain with pork

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Michel Olson is a chef, educator, vintage deli slicer collector, BBQ aficionada and bon vivant. He lives in the Niagara region with his wife, Anna. He is a constant and enthusiastic student of food in addition to his role as a professor at the Niagara College Canadian Food and Wine Institute. He has been recognized for his contributions to the Canadian culinary scene and has co-authored two bestselling cookbooks: Inn On The Twenty Cookbook and Anna and Michael Olson Cook at Home. His newest cookbook is called Living High Off the Hog and features over 100 pork recipes. It can be found at all major book retailers.


Cut into bites for a perfect appetizer or served as a slice for a starter course, this tart pleases everyone and might become a family favorite. Just a few ingredients baked on crisp pastry will have your guests wondering if there aren’t a bunch of secret ingredients at work here. The balsamic glazed onions have a rich, meaty aroma and the bacon, well, I mean, it’s bacon!

Excerpted from Living High Off the Hog: Over 100 Recipes and Techniques to Cook Pork Perfectly by Michael Olson. Copyright © 2019 Michael Olson. Photography by Janis Nicolay. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.


Yield: Serves 6
Preparation Time: 10 minutes
Cooking Time: 65 minutes

 

Ingredients:

  • 1 Tbsp (15 mL) butter or reserved drippings from the cooked bacon
  • 2 yellow onions, sliced
  • Splash balsamic vinegar 
  • 1 tsp (5 mL) chopped fresh thyme leaves
  • Salt and pepper
  • 1 sheet (8oz/225g) frozen butter puff pastry, thawed in the fridge 
  • 6 slices bacon, cooked,drained and crumbled
  • 12 cherry tomatoes, halved

Cooking Instructions:

  1. 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.
  2. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. 
  3. 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.
  4. 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.

Note: Puff pastry needs a hot oven to make it crisp, light and airy, so be sure to fully heat it to temperature before baking.

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