• Save to your scrapbook
  • Save to your scrapbook

    Onion, Sour Cream and Bacon Tart

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Onion, Sour Cream and Bacon Tart

    • Preparation time: 60 minutes chilling time
    • Cooking time: 45 minutes total cooking time
    • Total time: 1 hour 40 minutes, excluding preparation time 60 minutes 40 minutes

    Serves: 4 - 6


    • 225g plain flour
    • 115g cold diced butter
    • 100g trimmed smoked back bacon
    • 2 tablespoons olive oil
    • 350g onions, finely sliced
    • 1 whole organic egg, plus 1 egg yolk
    • 200ml sour cream
    • 3 tablespoons finely grated Parmesan
    • Salt and freshly ground black pepper


    1. Place the flour, a pinch of salt and the diced butter in a food processor and give a few brief whizzes. As soon as the butter and flour form fine breadcrumbs, stop and tip into a bowl. Alternatively, use your fingertips to rub the butter into the flour. Add a little water and mix together with a fork. As soon as it forms a rough paste, turn out and knead lightly. Wrap in greaseproof paper and, if you have time, chill for 30 minutes.
    2. Roll out the pastry on a lightly floured surface into a 30cm circle. Loosely wrap it around the rolling pin and lay it over a 23cm flan dish. Gently press into the dish, then roll over the top of the dish so that the excess pastry drops off. Prick the bottom, then line with aluminium foil or greaseproof paper and weight with rice or baking beans. Chill for 30 minutes.
    3. Preheat the oven to 220°C/gas mark 7. Bake the pastry case blind for 15 minutes. Remove its covering and continue to bake for 5-10 minutes or until it loses that sweaty look.
    4. Meanwhile, dice the bacon and fry in the olive oil until it begins to colour. Reduce the heat, add the onions and then fry them gently until meltingly soft. Allow to cool slightly.
    5. Whisk together the eggs, sour cream and 2 tablespoons of parmesan. Mix into the onions and tip into the pastry case. Sprinkle with the remaining cheese and return to the oven. Bake for 25 minutes or until golden and slightly risen.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars