Caramelized Onion and Canadian Bacon Tart

Caramelized Onion and Canadian Bacon Tart
Photo by Randy Mayor

Ingredients

  • ½ cup fat-free, less-sodium chicken broth
  • 1 teaspoon kosher salt
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 teaspoons sugar
  • Cooking spray
  • ¾ cup water, divided
  • 1/8 teaspoon ground whole nutmeg
  • + 29 more ingredients
    • ½ cup diced Canadian bacon
    • 1 ¾ teaspoons freshly ground black pepper, divided
    • Cooking spray
    • 2 teaspoons fresh lemon juice
    • All-Purpose Light Piecrust dough
    • 2 teaspoons fresh lemon juice
    • 1 tablespoon unsalted butter
    • 1 tablespoon unsalted butter
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 cup (4 ounces) shredded Jarlsberg cheese
    • 1 teaspoon kosher salt
    • 1 tablespoon Dijon mustard
    • All-Purpose Light Piecrust dough
    • ¾ cup water, divided
    • 2 tablespoons extra-virgin olive oil, divided
    • 1 ¾ teaspoons freshly ground black pepper, divided
    • ½ teaspoon dried sage leaves
    • 1 tablespoon Dijon mustard
    • 1 ½ cups herb-seasoned stuffing mix (such as Pepperidge Farm)
    • 4 cups thinly sliced Spanish onion (about 1 3/4 pounds)
    • ½ teaspoon dried sage leaves
    • 1/8 teaspoon ground whole nutmeg
    • 1 tablespoon chopped fresh flat-leaf parsley
    • 1 ½ cups herb-seasoned stuffing mix (such as Pepperidge Farm)
    • ½ cup diced Canadian bacon
    • 2 teaspoons sugar
    • 1 cup (4 ounces) shredded Jarlsberg cheese
    • 4 cups thinly sliced Spanish onion (about 1 3/4 pounds)
    • ½ cup fat-free, less-sodium chicken broth

1. Preheat oven to 400°. 2. Remove 2 sheets plastic wrap from All-Purpose Light Piecrust. Fit dough, plastic wrap side up, into a 9-inch round tart pan coated with cooking spray. Remove top sheets of plastic wrap. Press dough into bottom and up sides of pan; fold excess crust back in, and press t...

View full recipe at My Recipes

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