Caramelized Onion and Canadian Bacon Tart |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
all-purpose light piecrust dough |
cooking spray |
1 tablespoon dijon mustard |
2 tablespoons extra-virgin olive oil, divided |
4 cups thinly sliced spanish onion (about 1 3/4 pounds) |
2 teaspoons sugar |
3/4 cup water, divided |
1/2 cup diced canadian bacon |
1 tablespoon chopped fresh flat-leaf parsley |
1 3/4 teaspoons freshly ground black pepper, divided |
1 teaspoon kosher salt |
2 teaspoons fresh lemon juice |
1/2 teaspoon dried sage leaves |
1/8 teaspoon ground whole nutmeg |
1 tablespoon unsalted butter |
1 1/2 cups herb-seasoned stuffing mix (such as pepperidge farm) |
1/2 cup fat-free, less-sodium chicken broth |
1 cup (4 ounces) shredded jarlsberg cheese |
Directions:
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 to reinforce sides. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 20 minutes or until lightly browned.
3. Reduce oven temperature to 375°.
4. Remove weights and foil. Brush dough evenly with mustard. Bake an additional 5 minutes or until done. Cool completely on a wire rack.
5. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and sugar; reduce heat, and cook 10 minutes, stirring occasionally. Stir in 1/2 cup water; cook 25 minutes or until onion is light brown and liquid thickens, adding remaining 1/4 cup water, 1 tablespoon at a time, as necessary. Remove from heat; stir in bacon, parsley, 1 teaspoon pepper, and next 4 ingredients (through nutmeg).
6. Place butter in a microwave-safe bowl; microwave at HIGH for 30 seconds or until butter melts. Add remaining 1 tablespoon olive oil, stirring to combine. Combine butter mixture, remaining 3/4 teaspoon pepper, stuffing mix, and broth, stirring until moist.
7. Sprinkle cooled crust with cheese. Spoon onion mixture over cheese; top with stuffing mixture. Place tart on a baking sheet. Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes on a wire rack. Cut into wedges.
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