Carmelized onion, roasted tomato and bacon tart

This is a great dish for any occasion.  It could be made without the bacon and be a great meatless dish for Lent or for a side dish. I especially like to use this dish for a brunch or a special occasion.  It serves well as an impressive side dish option instead of the typical potatoes, rice, or pasta.  Give it a try.  Enjoy!

8 slices of bacon

1 1/2 lg. onion diced

1 T. butter

2 T. olive oil 2 x ( once for onions and once for the tomatoes)

8 plum tomatoes

1/2 c. fresh chopped basil

3 sprigs of fresh thyme

1t. garlic powder

1 pie crust

1 c. shredded gruyere cheese

1 c. cream

3 eggs

1 T. sugar

salt and pepper to taste

1/2 c. white wine

Preheat oven to 400 degrees.  Cut up bacon into lardoons ( 1/2 inch strips ) and bake  in oven until crispy.  About 15 minutes.  Keep an eye on them and stir.   Cut tomatoes in half,  sprinkle with garlic powder, salt, pepper, and add olive oil.   Roast in oven until carmelized.  About 30 minutes.

  

While waiting for the bacon and tomatoes to roast, saute the onions in medium saute pan with butter, olive oil. salt and pepper thyme leaves and sugar.  Saute for 15 minutes as you are looking for carmelization and add the wine.  Continue to cook for another 10 - 15 minutes until carmelized and cooked well. 

In small mixing bowl, add eggs, cream, salt and pepper mixture to taste.  

Put pie crust into greased pie pan.  Poke wholes with a fork and bake for 10 minutes.  Just to set the crust so it doesn't get mushy.  Add onion mixture to shell.  Layer some cheese, then add tomatoes, cheese again, and bacon.  Pour egg and cream mixture over everything and a final layer of cheese on top.  Bake at 375 for approx. 20 minutes or until golden brown.  Let rest when done cooking for 15 minutes and serve with fresh basil as a garnish.    Enjoy this as a side dish, entree, or brunch as center stage.  No matter how you serve it, it tastes amazing and can carry off any role!