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Sunday, August 5, 2012

Bacon Lettuce Onion Tart

So the last two weekends I've driven up to Myrtle Beach to visit my husband during his training. Thankfully, he'll be driving home next weekend. I feel like I'm exhausted on Sunday after driving up on Friday, being busy all weekend, and then the drive back. This past weekend we treated ourselves to Rioz Brazilian Steakhouse. It's one of those places where they bring around all types of meat and carve it for you right at the table. Everything was so good, and I think if I ate one more bite I wouldn't have been able to even walk out of there!

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
-dash pepper
-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

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