Tuesday, January 15, 2013

Gluten Free Caramelized Onion and Bacon Tart

If you follow me on Facebook or Instagram, then you may have an idea about what I had laying around the fridge the past few days…

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Creamy Spinach and Bacon Carbonara on Friday

and then…

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last night’s Caramelized Onion and Bacon Cheesy Tart

Yep. I had an excess of bacon and tomatoes. Which, if you ask me, isn’t so much a problem as it is a wonderful challenge!

The spaghetti dish was a twist on this simple carbonara. I basically just added wilted spinach and caramelized tomatoes.

And the tart.

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Oh boy.

It all started with Pinterest. Of course! But then I tweaked the recipe to be not only gluten free, but also a bit more friendly to the belly.

The results were simply amazing. And honestly – way easier than it looks!

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Gluten Free Caramelized Onion & Bacon Tart

adapted from The Wannabe Country Girl - original found here

Makes TWO tarts

You’ll need:

two gluten free pie crusts (I used Wholly Wholesome)


2 cups low-fat ricotta cheese

2 egg yolks

1 tsp. italian seasoning (a mixture of thyme, oregano, and rosemary)

1 tsp. salt; 1 tsp. pepper

1/2 cup shredded parmesan cheese; plus a few shreds of parmesan for topping


2 small onions – diced

6 slices of bacon (baked and crumbled)

10-12 grape tomatoes – sliced in half

Preheat oven to 350.

Mix the filling ingredients, ricotta cheese through shredded parmesan. Stir well with a spoon until fully combined. Spread the cheesy mixture evenly between the two pie shells, using a spatula to smooth the filling evenly.

For the topping you’ll need caramelized onion first. This can be prepped even the day before. Slowly cook diced onion on medium to medium-low, cooking and stirring occasionally until the onion browns and becomes translucent.

Spread the caramelized onion evenly between the two pies, on top of the cheesy mixture.

Next you need crumbled bacon. I baked my bacon to help with fat. Again, this is something that you could prepare the day before or use the already cooked bacon.

Sprinkle the crispy, crumbled bacon evenly between the two pies.

Finally, stud the top of the pies with tomato halves and finish it off with a few parmesan shreds/slivers.

Bake the two pies at 350 degrees for 30 minutes. Check on the pies at 20 minutes just to be sure your crust isn’t burning.

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Serve warm!

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Parrish and I enjoyed our tart slices with a mixed green salad…AT our dining room table without the TV on!

That’s right friends. Delicious tart and New Year Resolutions – at the same time!


I’m announcing the winner of the Harvard Sweet Giveaway this afternoon! You still have time to enter – GO HERE to win!

Between Blogger comments, Intense Debate comments, Facebook comments, and Emails, I have had over 200 entries into this giveaway!

I’m so excited to share this sweet treat box with you guys!!