Spache the Spatula

Caramelized Onion, Bacon, and Blue Cheese Puff Pastry Tart

Is there anything better than caramelized onions?

A crispy, crunchy, creamy, savory tart with hints of sweetness---deeply satisfying! | spachethespatula.com #recipeYes…caramelized onions with bacon and puff pastry and blue cheese!

I make a LOT of tarts on this blog (see?!), but somehow there aren’t any savory tarts, and that’s a travesty. I also feel like savory tarts and pies are rather Fall-ish, so this is a perfect time to share this recipe!

Oh, speaking of Fall things…I just ate my first pumpkin goodie! Mikey brought home the most divine slice of pumpkin cake the other night, and my pumpkin obsession has officially been reawakened…so, uh? Beware? Lol! Or get excited, if you’re as typical as I am when it comes to drooling over pumpkin in Autumn.

A crispy, crunchy, creamy, savory tart with hints of sweetness---deeply satisfying! | spachethespatula.com #recipe A crispy, crunchy, creamy, savory tart with hints of sweetness---deeply satisfying! | spachethespatula.com #recipeSo this tart…

It’s kind of like a pizza, except the crust is flakey, buttery, crumbly puff pastry, and the sauce/cheese are combined into one in a terribly delicious, creamy, blue cheese spread. Then the whole thing is topped with balsamic onions and crispy bacon—yes, it’s as effing incredible as it sounds.

It makes a fantastic appetizer, or you can serve a few pieces as a meal with a fresh, green salad and a glass of red wine.

If you happen to have some fresh thyme or sage on hand (like I didn’t), I think they would be lovely either sprinkled over top, or mixed into the blue cheese spread.

By the way, you could always make the caramelized onion, spread, and bacon a day ahead of time, then assemble and bake the tart the day you want to serve it, just to save a bit of time.

A crispy, crunchy, creamy, savory tart with hints of sweetness---deeply satisfying! | spachethespatula.com #recipe A crispy, crunchy, creamy, savory tart with hints of sweetness---deeply satisfying! | spachethespatula.com #recipe

Print Print

Caramelized Onion, Bacon, and Blue Cheese Puff Pastry Tart

Yield: 12 pieces

Ingredients:

  • 4-5 medium sweet onions, sliced
  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 tbsp good-quality balsamic vinegar
  • 1 sheet frozen puff pastry (half of 17.3-ounce package), thawed
  • 3/4 cup sour cream
  • 1/2 cup blue cheese crumbles
  • 5 slices thick-cut bacon, cut into 1-inch squares, and cooked
  • salt and pepper

Directions:

  1. In a large saute pan, heat the butter and olive oil over medium-high heat. Add in the onions and a big pinch of kosher salt, and cook, stirring occasionally, for 25-35 minutes until cooked down and caramelized (you may need to adjust the heat during the cooking process, so they don't burn). Stir the balsamic vinegar into the onions.
  2. Preheat oven to 400 degrees, and position the rack in the upper 1/3 of the oven. In a small bowl, combine the sour cream and blue cheese with some salt and pepper.
  3. On a lightly-floured work surface, roll the puff pastry out to a 14x10-inch rectangle. Fold 1/2 to 1 inch of the edges in toward the center on all sides. Transfer to large baking sheet.
  4. Spread the sour cream and blue cheese mixture into the center of the pastry, and to the edges. Add the caramelized onions evenly over the top, followed by the bacon.
  5. Bake for 25-35 minutes until the pastry is golden and cooked, and the toppings are bubbly. Allow to cool slightly, and cut into 12 pieces.

adapted from here

A crispy, crunchy, creamy, savory tart with hints of sweetness---deeply satisfying! | spachethespatula.com #recipe A crispy, crunchy, creamy, savory tart with hints of sweetness---deeply satisfying! | spachethespatula.com #recipe

   

15 Responses to “Caramelized Onion, Bacon, and Blue Cheese Puff Pastry Tart”

  1. Amber Harding — October 13, 2015 at 7:02 am

    Mm, gives plenty of energy for a breakfast treat!

    • Rachael replied: — October 13th, 2015 @ 12:01 pm

      Ooh absolutely! And let me tell you, I know from experience that it pairs amazingly with fried eggs!

  2. CakePants — October 13, 2015 at 6:00 pm

    This totally looks like a fall-time treat! I love caramelized onions but am usually too impatient to actually do it at home (I know – my laziness knows no bounds!). Since this recipe uses puff pastry, though, I feel like the rest of the tart is easy enough that I can deal with the caramelization process…not to mention, it looks totally worth the wait!

  3. CakePants — October 13, 2015 at 6:00 pm

    Ew, I just realized that I used “totally” twice in that comment. I’m not a valley girl, I swear!

    • Rachael replied: — October 17th, 2015 @ 3:52 pm

      LOL! I’m guilty of that, too!

      And it really is SO easy! Even though caramelizing onions takes awhile, they don’t require much attention, so you can do like 10 others things while they’re cooking, haha.

  4. Elizabeth @ SugarHero.com — October 14, 2015 at 1:02 am

    Hoooolllllyyy… whaaaaat…. hooooow…
    Sorry, but I was speechless there for as second. This looks SO good. I need this in my face immediately! 

    • Rachael replied: — October 17th, 2015 @ 3:53 pm

      Haha! Thank you, Elizabeth!

  5. Senika @ Foodie Blog Stalker — October 14, 2015 at 3:43 pm

    OHHHH EMMMMMM GEEEEEEEE. This amazingness has me BEYOND EXCITED. And I love that you can prep it all ahead of time! Hostess winning at its finest right there. This is going to be on my go-to list at all times, thank you!!!!

    • Rachael replied: — October 17th, 2015 @ 3:54 pm

      Right?! I love when I don’t have to be stressing out in the kitchen while I have guests. I tend to get cracky if that happens bahaha!

  6. Lynn | The Road to Honey — October 28, 2015 at 11:07 am

    Holy cow!  This tart. . .I mean I am speechless. . .it looks that good.  This is definitely showing up on my menu (dinner party or not).. .like now.  

    • Rachael replied: — October 28th, 2015 @ 11:29 am

      Aw thank you, Lynn!

  7. Laura — November 20, 2015 at 4:14 pm

    I am currently making this and just put it in the oven.  I just realized there is NO mention of the balsamic vinager in the recipe, when it lists it in the ingredients. I even bought a good quality brand and I’m not even sure where to use it…. Did I just waste money on balsamic vinegar I will never use again?! Will my tart be bland?! I’m pissed.

    • Rachael replied: — November 20th, 2015 @ 4:40 pm

      Hi Laura! Don’t worry, your tart won’t be bland! The balsamic is meant to be mixed in with the onions after they are cooked, but you can get the same effect by lightly drizzling it over the entire tart! 🙂

  8. gabriela — October 9, 2016 at 6:46 pm

    Hi just wanted to know if the blue cheese can be substituted for another kind of cheese!? I have a picky hubby that does not like blue cheese! Thanks in advance

    • Rachael replied: — October 26th, 2016 @ 8:35 am

      You could try goat cheese, cashew cheese, or even like an herbed ricotta

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