Recipe Details

Ham, Bacon, and Caramelized Onion Tart

Prep Time: 20 minutes
Cook Time: 2 hours
Servings: 6 - 8

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

Ingredients

6 slices bacon, thick cut, cut crosswise into 1/4-inch strips
4 ounces ham, cut into 1/4-inch dice
1 onion, halved lengthwise and thinly sliced
1/2 teaspoon salt
1/2 teaspoon pepper
1 9-inch deep-dish pie shell, homemade or store-bought, chilled
1 1/3 cups heavy whipping cream
3 large eggs, lightly beaten
1 teaspoon nutmeg
8 asparagus, trimmed (optional)

Cooking Directions

In a large skillet over medium-low heat, cook the bacon, stirring occasionally, until crisped, 10 to 12 minutes. Use a slotted spoon to transfer the bacon to a large bowl. Add the ham and heat, stirring occasionally, until browned, 3 or 4 minutes. Use a slotted spoon to transfer to the bowl with the bacon. Add the onion, salt, and pepper to the skillet and cook, stirring occasionally, until soft, 3 or 4 minutes. Reduce the heat to very low and cook, stirring occasionally, until the onion is golden brown and very tender, 12 to 14 minutes. Transfer the onion to the bowl with the bacon and ham and set aside to cool.

Meanwhile, preheat oven to 350 degrees F. Place the pie shell on a rimmed baking sheet and bake until the pastry is pale gold along the rim, 20 to 25 minutes.

Add the cream, eggs, and nutmeg to the bowl with the bacon, ham, and onion, whisking to combine.

Remove the shell from the oven (leave the oven on). Pour the cream mixture into the shell and arrange the asparagus on top, if using. Bake until the tart is golden and a knife inserted into the center comes out clean, 45 to 50 minutes. Let stand 10 minutes before slicing and serving.

Serves 6 to 8

Serving Suggestions

This versatile tart, depending on the portion size, can be either a main dish, perhaps with a green salad on the side, or a side dish, perhaps next to a holiday ham. You can serve it hot or room temperature, making it ideal for a buffet lunch or brunch. And you can change it to suit your tastes – try using all bacon, all ham, or swapping some of the caramelized onions for sautéed leeks or roasted red peppers. To dress up the presentation, make the tart in an 11-inch fluted tart pan.

Nutrition Information

Calories: 400 calories
Protein: 13 grams
Fat: 31 grams
Sodium: 550 milligrams
Cholesterol: 180 milligrams
Saturated Fat: 15 grams
Carbohydrates: 16 grams
Fiber: 2 grams

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About the Cut: Ham

Cured ham is leg meat that has been dry- or wet-cured. Hams are labeled according to the amount of water added to the ham during the curing process. Because the leg muscle is a well-exercised part of the hog, ham is surprisingly low in fat.


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About the Cooking Method: Baking

Baking is the mothod of cooking pork with dry heat, typically in an oven.


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Buying, Handling & Storage Tips

The National Pork Board does not encourage freezing cooked ham, since it affects the quality and mouth-feel of the meat However, leftover ham for use in soups or casseroles can be cut up into slices or cubed and stored in the freezer for 2 to 3 months.


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Butcher's Tips

All varieties of cured ham are either boneless or bone-in. Bone-in hams are traditionally considered more attractive and boneless are considered easier to serve because of simplified carving. Bone-in hams are available in a variety of shapes - whole or as a shank or butt half. Boneless hams also are available in a variety of sizes.


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