I came across a recipe for a bacon and tomato tart served on arugula. Before I read the recipe, I assumed there was onion involved, however after I read the recipe I saw that there was no onion. Since I'm really picky about tomatoes, I decided I wanted to switch the recipe up a bit and make it a bacon and onion tart and serve it on a large leaf of Iceberg lettuce. I really liked the savory combination of the bacon and sauteed onions, and then the added crunch of the crisp lettuce. I tried to roll the pastry thinner than normal to make it a little crispy and not so "bready". I brought a little for lunch the next day, just reheated it in the microwave and brought some lettuce leaves on the side.
-1 cup shredded Colby and Monterey Jack Cheese
-1 onion, sliced
-1 tablespoon EVOO
-3 strips of bacon, diced
-1 ready-to-use refrigerated pie crust
-1/2 teaspoon garlic powder
-1/4 teaspoon salt
-Iceberg lettuce leaves
1. Preheat oven to 400 degrees. Unroll pie crust onto a baking sheet and with a rolling pin, slightly roll out.
2. In a mixing bowl, combine the mayo, cheese, garlic powder, salt, and pepper. Spread over pie crust and fold edges of crust over. Bake 20-25 minutes until crust is golden and cheese has melted.
3. While crust is baking, heat the EVOO over medium heat and add the sliced onions. Saute 20-25 minutes. In other pan, cook bacon over medium heat until crispy.
4. Remove tart from oven, top with bacon and onions. Serve on Iceberg lettuce leaves.
Source: Jenny Mac's Lip Smack