Recipe Overview
Why you’ll love it: This rustic Vidalia onion tart is loaded with flavor. Bacon, baby kale, and feta cheese balance the caramelized onions with salty umami.
How long it takes: 1 hour, 15 minutes
Equipment you’ll need: skillet, parchment paper, baking sheet
Servings: 8
Vidalia Onion Tart with Bacon
My mom and I love to cook together, and we came up with this amazing appetizer. At the time, we decided it was the best thing we’ve ever eaten and we pretty much polished off the whole thing in one sitting.
The sweet onions are beautifully caramelized, and the salty bacon and feta balance out all that sweet goodness. We used an easy refrigerated pie crust and just folded the edges over to make a rustic tart.
The tart is rich and flavorful, a perfect appetizer to serve with a glass of wine or cocktail. It’s so satisfying and delicious!
How To Make A Vidalia Onion Tart
Let’s talk a little more about this tart. After you fry up bacon, save the bacon grease and cook the sliced onions in it for about 15 minutes, until they’re soft and sweet., Add baby kale and fresh thyme to the onions for both color and flavor. The last thing you’ll stir in is crumbled feta cheese.
Pile the filling on a pie crust and fold the edges of the pastry over the filling . Don’t worry if it doesn’t look perfect because you’re going for a rustic look here.
After the tart comes out of the oven, it will look pretty juicy. Let it cool for 10 minutes to let the juices reabsorb and thicken.
Cut the tart into 8 slices and enjoy!
More Appetizer Recipes
Vidalia Onion Tart with Bacon, Kale, and Feta
Ingredients
- 3 slices thick-cut bacon
- 4 small Vidalia onions (or another sweet onion)
- ½ teaspoon coarse ground black pepper
- 2 cups (loosely packed) baby kale
- ½ teaspoon fresh thyme leaves (or ¼ teaspoon dried thyme)
- ½ cup reduced-fat feta cheese (regular feta is fine, too)
- 1 refrigerated pie crust (or homemade, if you prefer)
Instructions
- Chop the bacon into small pieces, about 1-inch wide. In a medium-sized skillet (with high sides), fry the bacon over medium-high heat until fairly crisp. Transfer the bacon to a paper-towel lined plate to drain. Reserve grease in the skillet.3 slices thick-cut bacon
- Preheat oven to 400°F.
- Peel the onions. Cut them into half-moon slices, about ¼ to ½ -inch thick. You should have about 5 to 6 cups of sliced onion.
- Add onions and black pepper to bacon grease in the skillet; Cook over medium heat, stirring frequently. Cook onions for 10 to 15 minutes or until very soft and translucent.4 small Vidalia onions, ½ teaspoon coarse ground black pepper
- Add baby kale, bacon, and thyme to the skillet. Continue to cook for 2 to 3 minutes or until kale is wilted. Remove from heat and stir in feta. (If you prefer, you can reserve the feta and sprinkle it over the filling before you fold over the edges of the pastry.)2 cups (loosely packed) baby kale, ½ teaspoon fresh thyme leaves, ½ cup reduced-fat feta cheese
- Meanwhile, roll out the pie crust to a circle about 14 inches in diameter. Place the crust on a parchment paper-lined baking sheet (you can roll it right on the parchment paper to keep things easy!).1 refrigerated pie crust
- Place onion mixture in the middle of the pie crust, leaving a 1 ½ -inch to 2-inch border around the edges. Carefully fold the edges over on top of the filling.
- Place in preheated oven and bake for 30 to 35 minutes or until crust is golden brown.
- Let cool on baking sheet for 10 minutes or more before serving warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did You Make This?Share a comment and rating below! I love hearing what you think!
Rachel this looks wonderful. I’ve teamed up with Vidalia also. Such a nice company to work with, Your galette looks soooo good.
Definitely! Thanks for commenting :)
The cake does look pretty my dear. I’ve been loving it since the very first time i lay eyes on it. I’lll make a perfect night for both me and my boyfriend. Thank you so much you this recipe!
Oooooooooooo yas!
That’s SO cool about how the Georgia soil gives the onions their sweet flavor – I would have never known! Thanks for sharing this amazing tart!