Cheddar, Onion and Bacon Tarts

Wisconsin Cheese Cheddar, Onion and Bacon Tarts Recipe
Active Time
1 Hour



Vidalia Onion Filling:


Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Aged Cheddar or Cheddar can be used in this recipe.



  1. Place the flour, egg, egg yolk and salt into a food processor; cover and pulse until combined. Add cold butter; pulse just until mixture resembles pea-sized crumbs. Add ice water; pulse just until a dough forms. Shape into a ball. Wrap dough in plastic wrap. Refrigerate for at least 2 hours. Remove dough from the refrigerator 30 minutes before assembling tarts.

Vidalia Onion Filling:

  1. Melt butter in two large skillets over medium heat. Add onions; cook and stir for 10-12 minutes until tender. Transfer to a large bowl to cool. Beat the eggs, egg yolks and cream in another bowl until blended. Stir into onions. Fold in the cheddar, bacon and chives. Season with salt and pepper.
  2. Heat oven to 350°F.
  3. Divide dough in half. Roll out dough on a lightly floured surface. Transfer to two 10-inch tart pans with removable bottoms; trim edges. Prick bottoms and sides of pastry with a fork. Line pastry with parchment paper or double thickness of aluminum foil. Fill with pie weights or dried beans. Bake for 7-8 minutes or until crust just begins to brown. Carefully remove parchment and pie weights. Cool on a wire rack.
  4. Divide filling between crusts. Bake for 15-20 minutes or until center is set and a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

Recipe Tips

The chef at Sargento® Foods serves this tart with a side salad prepared with fresh baby spinach, red and yellow teardrop tomatoes, sliced avocado, toasted pecans and an apple cider vinaigrette.| If served as an appetizer, this recipe yields 24 servings.| This recipe is courtesy of Sargento® Foods and was originally shared with a limited edition extra sharp cheddar cheese.
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