Tasty Blue Cheese Bacon Tart

This blue cheese bacon onion pastry combines just five basic ingredients into a show-stopping starter that appears super fancy but needs minimal effort. The buttery puff pastry serves as the foundation for tangy cheese, melt-in-your-mouth onions, and crunchy bacon that'll have everyone fighting for another piece.

I whipped these tarts up during a last-minute dinner gathering when I was crunched for time but wanted to wow my friends. Everyone thought I'd bought them from a fancy bakery nearby. They've now become my go-to party treat that I'm known for.

Ingredients

• Puff pastry sheet: Your crispy, layered foundation that gets golden and puffy when baked. Try to grab an all-butter kind for tastier results.
• Cream cheese: Makes a smooth foundation that stops your pastry getting wet and soggy. Let it sit out a bit so it spreads easier.
• Caramelized onions: Brings natural sweetness that works against the salty stuff. Make them the day before or buy ready-made to save time.
• Crisp bacon: Adds smoky crunch and saltiness. Cook it until super crunchy for the best texture mix.
• Blue Cheese Simple Seasons: Gives a strong, zingy kick. This premixed type makes cooking faster, but regular crumbled blue cheese works too.
• Chopped parsley: A pretty green topping that's nice but not needed.

Step-by-Step Instructions

Get your oven hot:

Turn your oven up to 400 degrees. You need this high heat to make the pastry puff up nicely.

Set up your pastry:

Put both pastry rectangles on a silicone mat or greased baking tray. The mat helps stop sticking without extra oil.

Spread the cream cheese:

Smooth soft cream cheese across each pastry piece, but leave a half-inch space around the edges. This edge will rise up to form a nice crust.

Layer on the onions:

Spread your sweet onions evenly over the cream cheese. The cheese layer works as a shield to keep onion moisture from making your bottom soggy.

Add the good stuff:

Scatter your bacon bits across the onions, then sprinkle half the Blue Cheese Simple Seasons on top. We'll save the rest of the cheese for later to keep its flavor strong.

Cook till golden:

Bake for 10-15 minutes until the edges turn puffy and golden. Keep an eye on it at the end since pastry can burn quickly.

Finish it off:

Let the tarts cool briefly before adding the remaining blue cheese and parsley if you want. Cut into pieces and serve while still warm.

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Those caramelized onions are really what makes this dish special. I take extra time cooking them down until they're deep brown, which brings out all their natural sweetness. My hubby usually stays away from onions, but he actually asks for these tarts because the slow cooking turns the onions into something totally different and amazing.

Make-Ahead Options

These tarts are great for busy hosts. You can get them ready through step 5, then pop them in the freezer on a flat tray. Once they're solid, wrap them up tight and keep them frozen for up to a month. When you're ready to cook, just bake them straight from the freezer, adding 5-7 more minutes to the cooking time. Makes party planning so much easier.

Easy Variations

The original combo works great, but you can switch things up easily. Try swapping the blue cheese for goat cheese if you want something milder. Use thin slices of prosciutto instead of bacon for a fancier feel. If you've got vegetarian friends, sautéed mushrooms make a tasty bacon alternative. The puff pastry base works with almost any toppings you can think of.

Serving Suggestions

For laid-back get-togethers, cut the tarts into bite-sized squares that folks can grab easily. For fancier dinners, slice them into triangles and serve with some simple arugula tossed in lemon juice and olive oil. These tarts go perfectly with bubbly wine, light red wines like Pinot Noir, or even a crisp apple cider.

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These tarts nail the balance between fancy and simple, making them perfect for dinner parties or just treating yourself to something special.

Frequently Asked Questions

→ Can I make this tart ahead of time?

You bet! This tart is great for planning ahead. You can put the whole thing together, stick it in the freezer uncooked, and then bake it straight from frozen when you're ready to eat. Just cook it a few minutes longer. This makes party planning so much easier.

→ What can I substitute for blue cheese if I don't like it?

If blue cheese isn't your thing, try using feta, goat cheese, or even some shredded Gruyère instead. Each cheese will give you a different taste but they all go great with the bacon and sweet onions.

→ How do I make caramelized onions?

To get those sweet onions, slice yellow onions thin and cook them slowly in a pan with a bit of olive oil or butter over medium-low heat for about 30-40 minutes. Stir them now and then. The slow cooking brings out the natural sweetness in onions, turning them golden-brown and super tasty.

→ How should I serve this tart?

This tart tastes best warm, cut into small pieces as a snack. It goes really well with a simple arugula salad or a glass of wine. To make it look extra nice, throw some fresh parsley on top before you serve it for a splash of green.

→ Can I use the entire sheet of puff pastry instead of half?

For sure! If you've got more people to feed, use the whole sheet of pastry and double up on all the toppings. Just make sure your baking sheet is big enough and keep an eye on it while it bakes, as a bigger tart might need a bit more time in the oven.

→ What type of bacon works best for this tart?

Regular bacon strips work great for this tart. Cook them until they're nice and crispy before adding them, as the crunch goes really well with the soft onions and creamy cheese base. Applewood or maple bacon can add some cool extra flavors if you want to try something different.