Last updated on July 1st, 2016
There’s nothing about this tart that isn’t wonderful. To make it, I simply poured some popover batter into a baking dish, and covered it with crisp bacon and sweetly-caramelized onion. As the tart bakes, the crust puffs up and surrounds the sumptuous filling. Are you drooling yet? Here’s the easy step-by-step:
First, grab 6 strips of bacon, and turn them into matchsticks, or what the French call “lardons.” To do this, make a stack of 3 bacon strips…
And cut the stack crosswise into 1/4-inch-wide pieces. Do the same with the remaining 3 strips of bacon, and set aside.
Then peel 2 medium-size onions…
And slice them thinly.
Toss the bacon lardons into a skillet, and saute over medium heat until crisp — about 10 minutes.
With the help of a slotted spoon, scoop the crisp lardons onto paper towels to drain.
Then, while clutching your pearls, tip the bacon fat (every last drop of it!) into a 9×11 baking dish.
Do you adorn yourself in pearls when you cook? I certainly do. I shuffle around in 3-inch heels, too. June Cleaver’s got nuthin’ on me.
But we are not here to discuss my kitchen attire, no matter how stylish it may be. Our mission today is a sexy savory tart!
Melt some unsalted (and preferably homemade) butter in the hot skillet…
And add the sliced onions. Let them cook until soft and slightly caramelized — about 10 minutes. Remove from heat, and set aside.
This next step is easy indeed: center the oven rack, and preheat the oven to 425°F.
Then tip 1 1/2 cups of all-purpose (a/k/a “plain”) flour into a pale blue bowl…
And add 1/4 teaspoon freshly ground black pepper.
Also add 1 tablespoon dry mustard…
And 1 generous teaspoon dried thyme leaves.
Violently whisk these dry ingredients together.
In another bowl, whisk together 1 1/4 cups cold milk and 3 large eggs.
Pour the wet ingredients into the dry, and whisk until you achieve a smooth batter.
No picture of these next steps: Pop the baking dish into the preheated oven for 10 minutes, and let the batter rest for 10 minutes.
Working quickly now, tip the batter into the hot baking dish…
Sprinkle on the crisp bacon lardons…
And the caramelized onions.
Return the dish to the oven, and bake until the batter puffs and browns — about 30 minutes.
As you can see, the crust will practically puff itself out of the baking dish. This is an invitation to unmold the tart.
Remembering the dish is red-hot (so use oven mitts to protect your fingers), slide the tart onto a wooden board.
Cut one small square from the tart, and present it to your dear friend Brenda for taste-testing. Watch Brenda have a mouth orgasm as she bites through the crackling crust, and follows through to the crisp bacon and sweetly-caramelized onions.
If you’re like me, you’ll hog the rest of the tart for yourself. It’s delicious with a side of Cabernet Sauvignon.
If you’re not like me, you can serve the tart as a main course for dinner, along with some salad greens and the obligatory red wine. Or, just cut the tart into small squares, and serve them for chic appetizers during a cocktail party. Yes — this is a multi-occasion tart!
In any event, please let me know if you’ll give this sumptuousness a try. Again, it’s a breeze to make. And it’s screamingly delicious to eat.
Hungry for more? Get my email updates.
And here, because I love you, is a printable version of the above:
Crisp bacon, sweetly-caramelized onions, and an easy crust that is poured, not rolled -- what more can we ask of this tantalizing tart? Serve large squares for a main course, or cut the tart into smaller squares for cocktail party appetizers.
Ingredients
- 6 strips (about 7oz) bacon (I used "thick cut")
- 4 tablespoons (56.5g) unsalted butter
- 2 medium onions, peeled and thinly sliced
- 1 1/2 cups (204g) flour
- 1/4 teaspoon freshly-ground black pepper
- 1 tablespoon dry mustard
- 1 generous teaspoon dried thyme leaves
- 1 1/4 cups (300ml) milk
- 3 large eggs
Instructions
- Working 3 strips at a time, stack the bacon and slice it crosswise into 1/4 inch matchsticks, or "lardons." Cook the lardons in a large skillet over medium heat, stirring occasionally, until fat is rendered and bacon is crisp -- about 10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain, and tip the rendered fat into a 9x11 baking dish. (Alternatively, you can pour the fat into a well-seasoned, 12-inch-diameter cast-iron skillet.) Melt the butter in the original skillet, then add the sliced onions, Saute until the onions are soft and slightly caramelized -- about 10 minutes. Remove onions from heat, and set aside.
- Center the oven rack, and preheat oven to 425°F. In a large mixing bowl, whisk together the flour, pepper, dry mustard, and thyme. In another bowl, whisk together the milk and eggs. Add the wet ingredients to the dry, and whisk until a smooth batter is achieved. Let the batter rest for 10 minutes. Meanwhile, heat the baking dish in the preheated oven for 10 minutes.
- Working quickly, tip the batter into the hot baking dish, and sprinkle with the bacon and onions. Bake until the crust is puffed and brown -- about 30 minutes. Slide the tart out of its dish and onto a wooden board for easy slicing. Cut into small squares for party appetizers, or into big squares for a casual main course. Serve with a side of lightly-dressed lettuce greens, and goblets of Cabernet Sauvignon.
Also in Kevin’s Kitchen:
Cannelini and Ham Soup
Portobello Mushroom Burgers
Limoncello Cupcakes
Annie B says
Sounds yummy…will try. Doesn’t everyone wear high heels while cooking?
Kevin Lee Jacobs says
Hi Annie B – Heels and pearls. A timeless fashion-statement!
Tracy says
I assume Lily the beagle wears a tiara, yes?
Brenda Johnson says
Yum, yum….and did I say YUM?????? I loved every last crumb of this tart!!! Crispy, light and just plain delicious!!! Bacony oniony goodness- you will love this I promise you!!! Thanks for sharing Kevin!!!!!
Ingmarie E Peck says
Looks too good, I must try this.
Thank you.
Joy Windle says
Sort of a Bacon Yorkshire pudding.
Definitely on my ‘try this soon’ list. But then most of your recipes are on that list!
Thanks for the yumminess!
Beverly, zone 6, eastern PA says
Nearly useless sidebar:
Once there was an obituary in our local paper for a woman with four adult daughters. The daughters produced a lively full column statement memorializing their unique mother. Among other things, she was described as wearing high heels while vacuuming. I have never forgotten that.
We’re having Balsamic Onion and Chèvre Pizza for dinner tonight, and I am NOT COOKING for once. Since I am getting so busy outside these days my husband has agreed to stand in for kitchen duty, although not in high heels. The last pair of high heels seen in this vicinity were being stuffed with succulent Hens and Chicks (Sempervivums) for an outdoor accent.
I will bookmark this recipe for another night after I have a chance to shop for more onions. Anything following the word “rustic” is usually right up my alley. Thank you Kevin for continuing to expand our horizons.
Paula Cornell says
This is such an easy, fantastic recipe! My first and only experience with popover batter, and it was a dream. I followed the recipe to a tee and had zero problems. I may add more onion next time since I’m an onion hog.
In the future I could see myself throwing a myriad of garden veggies on this, parm maybe?
It’s so good and simple just the way it is….I love how the batter bakes right up around the yummy onions and bacon.
Thank you, thank you for this recipe Kevin!!
Kevin Lee Jacobs says
Hi Paula – Thanks for the fab review! You are right — it’s the kind of recipe that invites endless variations. YUM.
LynnAnn says
Wow Kevin, super pretty tart that MUST taste as good as it looks, will make soon for sure. Thanks for your website, it’s SO very inspiring. A+ from loyal reader.
Molly says
I’m drooling!
Luanna Stewart says
Holy shnickies! (as my friend and fellow romance author Nina Pierce says) This looks fabulous! I’m putting it my weekly appetizer rotation.
Carolyn OBayley says
I cannot wait to try this and I agree with other posters. I see myriad possibilities. Whatever the Farmers Market or the garden will render up. I’m thinking wild mushrooms with bacon and the onions.
Laura Rankin says
I love popover batter, carmelized onions, and bacon. Oh me oh my. I’m now eating low carb, however, and am wondering if you know of any substitute ingredients for plain flour that will still do the popover ‘poof’? All the other ingredients in the recipe work perfectly for me.
sharon says
OMG! This looks amazing, and so simple to make! Figures I’m on Weight Watchers. I’ll have to figure out a day to add it in to my plan. Too yummy to pass up. Thanks Kevin!
Mary Jouver says
My mouth is watering! Can’t wait to make this…looks absolutely yummy!!
Mary says
Very excited about this recipe. I do not have a food processor and sooooooooooo many of your yummy sounding dishes need that appliance. Very happy to try this one. thanks Kevin.
lynn says
Looks wonderful, can’t wait to try it….
Catharine R. says
Made it. So easy. So delicious. And so tempting I might eat the whole thing! Thanks, Kevin!!!
Kevin Lee Jacobs says
Hi Catharine R. – Music to my ears. Enjoy!
Samantha Gray says
OMG…What to have for dinner tonight! I was wondering and wanting something I have not done before to serve on a beautiful early spring evening . Thank you. I’ll let you know how it turned out!
Rose says
I made this tart for a light supper, with a few minor changes. It was delicious! Reminds me somewhat of a savory version of a German pancake. The whole family enjoyed this. Thank you!
susan gortva says
thank-you again for a beautiful recipe.
Kevin Lee Jacobs says
Hi Rose – So glad you enjoyed the tart!
Helen in Australia says
Thanks Kevin for your wonderful recipes. You are so inspiring.
Kris Fox says
Love popovers–an inventive use of popover batter! My husband’s vegetarian, but I can’t wait to make an onion-gruyere version of this!
Michele says
Kevin could you use puff pastry to make this tart?
Chris says
I had never made popovers, so I tried this yesterday . I added a few chopped leaves of kale and spinach, and, being a native Wisconsin dairy farmer’s daughter, I had to add a touch of shredded ( swiss) cheese. Delicious. And such fun, the crust actually puffing up like it is supposed to do. I’ll be using this recipe and variations all summer long, will be sitting on my porch once the weather warms up a bit more here on Long Island.
Pam says
This sounds delish!! I will admit I am 99 per cent vegetarian and 1 per cent bacon (about every 3 months). Good, quality bacon. Anyway, now that BRENDA had a delicious serving of this BeaUtiFul dish, I will HAVE to try it! Brenda, Brenda, Brenda. 🙂 lol JK!
Carmen says
Hi Kevin, I made this for brunch today and it was so good. I noticed in the step by step photos you use 1.5 cups flour and in the recipe it states 1.25 cups flour. I was just wondering which was correct. Also I made the limonceloo cupcakes (yum). Love your recipes and all of the great gardening information. Thanks
Kevin Lee Jacobs says
Hi Carmen – 1 1/2 cups flour. Fixed now, and thanks. Glad to read that both the tart and the cupcakes worked out for you!
Carol Munday says
I made this for lunch today adding old cheddar in the last 10 mins. Unfortunately, I found it to be very dry. Maybe the cooking time of 30 mins should be cut down a bit or the temperature a bit lower. Enjoy your newsletter. Keep up the good work.
Debra M says
Just discovered your website and made the very fabulous Angelic zucchini fritters last night. Very yum and many in the freezer.
You are killing me with this tart recipe – my three favorites (popovers, bacon, and caramelized onions). Will be making this tart soon!
Thanks and I have bookmarked your site for further reading.
Debra
Kevin Lee Jacobs says
Hi Debra M – So glad you enjoyed the fritters!
Debra M says
Thanks! I’m going to “bring out the pearls” when I make this tart… and may send a picture. HAHAHA
Barb says
I would like to know how I can be there to be the taste tester. You are one lucky neighbour!
Beverly, zone 6, eastern PA says
We just had this for lunch, stuck inside on a dreary wet day. It went together easily and smelled divine as it cooked. I think I should add 5 minutes to the cooking time next time, for a bit more PUFF. Otherwise, it was smashing. Where do these heavenly ideas come from ? We’re all so glad you take the time to share with us.
patrice says
I made this yesterday. It was delicious. So easy to make and even the leftovers were wonderful. Thanks Kevin
Karen Fremerman says
I am making this right now. I had some goat cheese that needed using so I am adding that on top. It’s all good right?
Teresa Alderette says
Hi Kevin you may never get this comment but,
I finally was able to make this onion tart. All I can say is , I love you, I love you, I love you. Thank you we loved it.
Kevin Lee Jacobs says
Hi Teresa – So glad you liked the tart!
Melissa K says
Has anyone made this say the day ahead and re-heated before serving? or what would happen to the popover ? if so whats the best technique? thanks!
Loulou says
Is this freezable in individual portions. Thanks
Trudi says
Hmm, I was expecting something like a quiche…but this one is simply bread with nice flavorings! Interesting. ..Since we have some major bacon eaters who visit often i will give this treat a try. . ha ha … I re -read the recipe to be sure i had not missed the “filling” in the recipe! Silly woman (but no pearls OR high heels , I prefer bare feet. )
Sharon says
Oh my gosh! I know what I’m making for dinner tonight! How simple and easy this looks. That, and I have all the ingredients are kitchen staples. I don’t know how I’ve missed this recipe in the past, but I can’t wait to try it. Thanks again for all the great tips and recipes Kevin!
Sue Prewitt says
Oh my, this was tasty!
I made it for my husband and me for a yummy Sunday breakfast.
Amazingly, there was left overs. We had those right out of the fridge the next day, didn’t even bother to heat them. Really good that way too
Thanks! 🙂
Joan Griffith says
So, I just made this for a brunch. Just the family. I loved it and so did the family. I am not a big thyme fan, so I used dry Italian seasoning blend, instead. I also used dried Porcini mushrooms. It was very, very good. I had never done a Yorkshire pudding, so this was an experiment to see if we would like, as I plan to make a standing rib roast for Christmas dinner, and planning Yorkshire pudding as a side.
This recipe was easy and very tasty. We are a “salty” bunch, so next time, I would add a little salt to the batter.