This Sweet Onion Maple Bacon Tart is an easy, make ahead appetizer that is great for sharing! It’s delicious and always a crowd pleaser!
This tart uses sweet onions, which just so happen to be the official vegetable of the Lone Star State. Who knew! These onions create a delicious and easy to make pastry that can be eaten any time of day! With only a few simple ingredients, including store bought puff pastry, you can have this tart ready in no time. This tart is perfect for serving as an appetizer to share, alongside a main course or salad, or even as a savory breakfast pastry or afternoon snack. Enjoy!
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Sweet Onion Maple Bacon Tart
This tart is really easy to make thanks to store bought frozen puff pastry. It works really nicely in this recipe. For onions, sweet onions that are very thinly sliced, about 1/4in or less work really well. Their flavor isn’t too overpowering especially after baking with a glaze of maple syrup, a little bit of bacon drippings, and dried herbs.
I brushed the edges of my puff pastry with the bacon and maple syrup mixture. It provides a wonderful flavor however it can burn. So you can cover the edges of the puff pastry halfway or three quarters the way through baking with foil. Much like you would do with a pie crust.
For the cheese, I used sharp white cheddar. It’s one of my favorite go-to cheeses. However, there are many other types of cheese that would work well in this recipe. You can use any type of cheddar or mozzarella. Even a blue cheese or gorgonzola would pair nicely if you like those. Cheeses like feta might not melt much but would still be tasty. Truly this recipe is so versatile!
Sweet Onion Tart Appetizer
This tart is wonderful as an appetizer to share. It can be made ahead up until the baking step. Place the tart in an air tight container and freeze until ready to bake. Let it thaw for about 30 minutes then bake as directed. You may need to add a few more minutes if it’s still very frozen. So just make sure to account for that!
If you are worried about the edges burning from the maple syrup and bacon mixture, you can use an egg wash instead. Simply whisk one whole egg with two tablespoons of water. Then brush that over the edges. Be sure to still use the maple syrup bacon mixture over the tops of the onions as it will help gently caramelize them while baking.
Onion and Bacon Tart
While you can reheat this if there are leftovers, I don’t suggest it as it will be quite soggy. That is why if you are making this ahead of time, be sure to freeze and then bake the whole thing so that the bottom stays nice and flaky and crispy!
A slice of this tart would be excellent paired with a big salad and a nice glass of wine. You can also serve it with breakfast as a savory pastry or alongside some eggs. Of course my favorite way to serve it is as an appetizer to share! Bon appetite!
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Sweet Onion Maple Bacon Tart
- 2 sheets 1 box store bought frozen puff pastry, thawed
- 2 sweet onions thinly sliced
- 4 strips bacon cooked according to package directions
- *1 tablespoon reserved bacon fat
- 1 cup shredded white cheddar cheese or any cheese
- 2 tablespoon pure maple syrup
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- Thaw puff pastry according to package directions. Preheat oven to 400F. Cook bacon according to package directions and desired crispiness. Reserve 1 tablespoon bacon fat from cooking.
- Thinly slice sweet onions to ¼ inch thick.
- In a small bowl, combine bacon fat with maple syrup, thyme, oregano and black pepper.
- Roll out both puff pastry sheets and place onto parchment lined baking sheet. Sprinkle cheese over pastries. Place onion slices on top. Crumbled bacon over top. Brush tops of onions and sides of pastry with maple syrup mixture.
- Bake at 400F for 30-35 minutes until golden brown and crispy on top. If edges begin to get too dark while baking, cover lightly with foil, like you would with a pie crust. Slice into six pieces each sheet and serve hot.
If you make this recipe be sure and leave a five star review! If you have any questions just drop them in the comments below.