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Vidalia Onion Tart with Bacon, Kale, and Thyme - aka the best thing you'll ever eat. Get the easy recipe on RachelCooks.com!
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5 from 2 votes

Vidalia Onion Tart with Bacon, Kale, and Feta

This rustic Vidalia onion tart is loaded with flavor. Bacon, baby kale, and feta cheese balance the caramelized onions with salty umami.
Prep Time10 minutes
Cook Time55 minutes
Cooling Time10 minutes
Total Time1 hour 15 minutes
Course: Appetizers/Snacks, Pies & Tarts
Cuisine: American
Servings: 8
Author: Rachel Gurk

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

Serving: 1slice | Calories: 228kcal | Carbohydrates: 24g | Protein: 6g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 14mg | Sodium: 275mg | Potassium: 256mg | Fiber: 2g | Sugar: 9g | Vitamin A: 288IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 1mg

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