Cheddar, Onion and Bacon Tarts

Wisconsin Cheese Cheddar, Onion and Bacon Tarts Recipe



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 in a food processor; cover and pulse until combined. Add butter; pulse until just blended. Add water; pulse just until dough forms. Shape into a ball; wrap dough in plastic wrap. Refrigerate for at least 2 hours. Remove dough from refrigerator 30 minutes before assembling tarts.

Vidalia Onion Filling:

  1. Warm butter in two large skillets over medium heat. Add onions; cook and stir until tender. Transfer to a medium bowl to cool. Beat the eggs, egg yolks and cream in a separate bowl until blended. Stir into onions. Fold in the cheddar, bacon and chives. Season with salt and pepper.
  2. Heat oven to 350°F. Divide dough in half. Roll out dough on a lightly floured surface. Transfer to two 10-inch tart pans with a removable bottoms; trim edges. Prick dough bottoms with a fork. Bake for 7-8 minutes or until crust just begins to brown. Remove from oven. (Pans will be hot!) Add filling. Bake for 15-20 minutes longer or until a knife inserted near the center comes out clean and a temperature reads 160°F. Cool 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.
write a review