Cast Iron Caramelized Onion, Pear, and Bacon Tart
By Stephanie PixleyPublished on July 6, 2017
Time
1 ¾ hours
Yield
Serves 8 to 10
Ingredients
8 slices bacon, chopped fine2 pounds onions, halved and sliced ¼ inch thick1 teaspoon minced fresh thyme or ¼ teaspoon dried1 ½ teaspoons packed brown sugar Salt and pepper 2 tablespoons balsamic vinegar 1 pound pizza dough 1 Bosc pear, quartered, cored, and sliced ¼ inch thick4 ounces goat cheese, crumbled (1 cup)2 tablespoons minced fresh chives
Before You Begin
We like the convenience of using ready-made pizza dough here; however, you can use our Cast-Iron Classic Pizza Dough.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 500 degrees. Cook bacon in 12-inch cast-iron skillet over medium heat until crisp, 7 to 9 minutes. Using slotted spoon, transfer bacon to bowl. Measure out and reserve ¼ cup fat; discard remaining fat.
- Add 2 tablespoons reserved fat, onions, thyme, sugar, and ¾ teaspoon salt to now-empty skillet. Cover and cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Uncover and continue to cook, stirring occasionally, until onions are deep golden brown, about 10 minutes. Stir in vinegar and cook until almost completely evaporated, about 2 minutes; transfer to bowl.
- Wipe skillet clean with paper towels, then grease with 1 tablespoon reserved fat. Place dough on lightly floured counter, divide in half, and cover with greased plastic wrap. Press and roll 1 piece of dough (keeping remaining dough covered) into 11-inch round. Transfer dough to prepared skillet and gently push it to corners of pan. Spread half of onion mixture over dough, leaving ½-inch border around edge. Scatter half of pear, half of crisp bacon, and ½ cup goat cheese evenly over top.
- Set skillet over medium-high heat and cook until outside edge of dough is set, tart is lightly puffed, and bottom crust is spotty brown when gently lifted with spatula, 2 to 4 minutes. Transfer skillet to oven and bake until edge of tart is golden brown, 7 to 10 minutes.
- Using potholders, remove skillet from oven and slide tart onto wire rack; let cool slightly. Being careful of hot skillet handle, repeat with remaining 1 tablespoon reserved fat, dough, and toppings. Sprinkle tarts with chives and cut into wedges. Serve.
Time
1 ¾ hoursYield
Serves 8 to 10Ingredients
8 slices bacon, chopped fine
2 pounds onions, halved and sliced ¼ inch thick
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 ½ teaspoons packed brown sugar
Salt and pepper
2 tablespoons balsamic vinegar
1 pound pizza dough
1 Bosc pear, quartered, cored, and sliced ¼ inch thick
4 ounces goat cheese, crumbled (1 cup)
2 tablespoons minced fresh chives
Ingredients
8 slices bacon, chopped fine
2 pounds onions, halved and sliced ¼ inch thick
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 ½ teaspoons packed brown sugar
Salt and pepper
2 tablespoons balsamic vinegar
1 pound pizza dough
1 Bosc pear, quartered, cored, and sliced ¼ inch thick
4 ounces goat cheese, crumbled (1 cup)
2 tablespoons minced fresh chives
Ingredients
8 slices bacon, chopped fine
2 pounds onions, halved and sliced ¼ inch thick
1 teaspoon minced fresh thyme or ¼ teaspoon dried
1 ½ teaspoons packed brown sugar
Salt and pepper
2 tablespoons balsamic vinegar
1 pound pizza dough
1 Bosc pear, quartered, cored, and sliced ¼ inch thick
4 ounces goat cheese, crumbled (1 cup)
2 tablespoons minced fresh chives
Why This Recipe Works
A cast-iron skillet retains heat like a pizza stone with the functionality of a skillet, making it the perfect tool for a tart. We topped our version with bacon, which also helped grease the pan, and onions that we caramelized in the bacon fat. To ensure that this tart had broad appeal, we mixed in pear and goat cheese to balance the savory-sweet flavor profile.
Before You Begin
We like the convenience of using ready-made pizza dough here; however, you can use our Cast-Iron Classic Pizza Dough.
Instructions
- Adjust oven rack to upper-middle position and heat oven to 500 degrees. Cook bacon in 12-inch cast-iron skillet over medium heat until crisp, 7 to 9 minutes. Using slotted spoon, transfer bacon to bowl. Measure out and reserve ¼ cup fat; discard remaining fat.
- Add 2 tablespoons reserved fat, onions, thyme, sugar, and ¾ teaspoon salt to now-empty skillet. Cover and cook, stirring occasionally, until onions are softened, 8 to 10 minutes. Uncover and continue to cook, stirring occasionally, until onions are deep golden brown, about 10 minutes. Stir in vinegar and cook until almost completely evaporated, about 2 minutes; transfer to bowl.
- Wipe skillet clean with paper towels, then grease with 1 tablespoon reserved fat. Place dough on lightly floured counter, divide in half, and cover with greased plastic wrap. Press and roll 1 piece of dough (keeping remaining dough covered) into 11-inch round. Transfer dough to prepared skillet and gently push it to corners of pan. Spread half of onion mixture over dough, leaving ½-inch border around edge. Scatter half of pear, half of crisp bacon, and ½ cup goat cheese evenly over top.
- Set skillet over medium-high heat and cook until outside edge of dough is set, tart is lightly puffed, and bottom crust is spotty brown when gently lifted with spatula, 2 to 4 minutes. Transfer skillet to oven and bake until edge of tart is golden brown, 7 to 10 minutes.
- Using potholders, remove skillet from oven and slide tart onto wire rack; let cool slightly. Being careful of hot skillet handle, repeat with remaining 1 tablespoon reserved fat, dough, and toppings. Sprinkle tarts with chives and cut into wedges. Serve.
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