Imagine a dish that combines the sweet, caramelized goodness of Vidalia onions with the savory crunch of crispy bacon, the earthiness of kale, and the creamy tang of feta cheese—all nestled in a flaky pie crust. Sounds tempting, right? This Vidalia Onion Tart with Bacon, Kale, and Feta is not just a recipe; it's a culinary experience that will elevate your dinner table and impress your guests. Whether you're hosting a brunch or looking for a delightful weeknight meal, this tart is sure to become a favorite. Get ready to indulge in a slice of heaven that’s as beautiful as it is delicious!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 6 servings
Ingredients
- 1 pie crust
- 2 Vidalia onions, sliced
- 4 slices bacon, cooked and crumbled
- 2 cups kale, chopped
- 1 cup feta cheese, crumbled
- 3 eggs
- 1 cup heavy cream
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your tart bakes evenly and achieves a golden crust.
- Prepare the pie crust by rolling it out on a lightly floured surface if using a homemade crust, or simply place a store-bought crust into a 9-inch tart pan. Gently press the crust into the bottom and up the sides of the pan. Trim any excess crust hanging over the edges.
- In a large skillet over medium heat, add the crumbled bacon. Cook until crispy, about 5-7 minutes. Once cooked, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain excess grease.
- In the same skillet with the bacon drippings, add the sliced Vidalia onions. Sauté the onions over medium heat until they become soft and translucent, about 10-12 minutes. Stir occasionally to prevent them from browning too much.
- Once the onions are soft, add the chopped kale to the skillet. Cook for an additional 3-4 minutes until the kale is wilted and tender. Season with salt and pepper to taste. Remove from heat and let the mixture cool slightly.
- In a mixing bowl, whisk together the eggs and heavy cream until well combined. Season with a pinch of salt and pepper.
- Spread the sautéed onion and kale mixture evenly over the prepared pie crust. Sprinkle the crumbled bacon and feta cheese over the top.
- Pour the egg and cream mixture over the filling, ensuring it is evenly distributed throughout the tart.
- Carefully transfer the tart to the preheated oven. Bake for 35-40 minutes, or until the filling is set and the top is lightly golden.
- Once baked, remove the tart from the oven and allow it to cool for about 10 minutes before slicing. This will help the filling set further.
- Serve warm or at room temperature, and enjoy your delicious Vidalia Onion Tart with Bacon, Kale, and Feta!
Tips
- Choose Quality Ingredients: For the best flavor, use fresh Vidalia onions and high-quality bacon. The sweetness of the onions and the richness of the bacon are key to this dish's success.
- Don’t Rush the Onions: Sauté the onions slowly to bring out their natural sweetness. Avoid browning them too much; you want them soft and translucent.
- Pre-bake the Crust: If you want a crispier crust, consider pre-baking the pie crust for about 10 minutes before adding the filling. This helps prevent it from getting soggy.
- Customize Your Greens: If you don’t have kale on hand, feel free to substitute with spinach or Swiss chard. Just make sure to adjust the cooking time accordingly.
- Let it Rest: Allow the tart to cool for about 10 minutes after baking. This resting period helps the filling set, making it easier to slice and serve.
- Serve with a Side Salad: Pair this tart with a light green salad or a simple vinaigrette to balance the richness of the dish.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven for best results, maintaining that deliciously flaky crust.
Nutrition Facts
Calories: 540kcal
Carbohydrates: 34g
Protein: 23g
Fat: 39g
Saturated Fat: 22g
Cholesterol: 180mg
