Preheat oven to 400 degrees.
For the pastry: (makes 2 tarts)
2 9inch prepared pie crusts (1 box Pillsbury)
1 egg white
Spray the pie plate or tart pans with cooking spray. Unroll the pie crust and gently arrange into the tart pans leaving a small overlap on the top. Prick the bottom of the crust with a fork and brush the crust all over with the egg white.
Put the unfilled crusts in the oven for 10 minutes. Take out of the oven and allow them to cool while you make the filling.
For the filling:
10 extra large eggs (room temperature)
12 rashers of bacon
3 tablespoons jared caramelized onion
2 cups shredded Gruyere or Fontina cheese
1 teaspoon fresh or dried herbs (parsley, basil, oregano)
1 teaspoon pepper
1/2 teaspoon salt
Snip the bacon into roughly 1 inch pieces using your kitchen shears. Saute the bacon on medium heat until crispy. Drain the bacon on paper toweling and set aside to cool.
In a large bowl combine the eggs, cheese, bacon, onion, herbs and salt and pepper. Stir to distribute the ingredients equally throughout the mixture. Pour or ladle the mixture dividing it between the two tart shells.
Bake on the middle oven rack for about 15-18 minutes, or until just set in the middle and golden brown on top.
Cool the tarts for about 15 minutes before serving. You can also serve them at room temperature.
For this recipe I used prepared caramelized onion from Williams-Sonoma. But if you can’t find that you can do it yourself.
1 large onion chopped
1 tablespoon olive oil
1 tablespoon balsamic vinegar
1 teaspoon sugar
a pinch of salt and pepper
Heat oil over medium heat. Add the onions, balsamic vinegar, sugar, and salt and pepper. Saute stirring occasionally for 20 to 30 minutes or until they are very soft and very dark in color.