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Rustic Onion Tart

40 Min(s)
25 Min(s) Prep
15 Min(s) Cook
Our Rustic Onion Tart is an easy take on classic Alsatian bacon and onion tart, also known as tarte flambée. Either way, it's delicious!
What You Need
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12 servings
Original recipe yields 12 servings
1 large onion, thinly sliced, separated into rings
8 slices OSCAR MAYER Bacon, chopped
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup KRAFT Shredded Swiss Cheese
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Let's Make It
1
Cook onions and bacon in skillet on medium heat 10 to 12 min. or until onions are tender, stirring frequently. Remove from heat.
2
Heat oven to 400°F. Unroll pie crust on baking sheet. Mix cream cheese and sour cream until blended; spread onto crust. Spoon onion mixture over cream cheese mixture; spread to within 2 inches of edge of crust. Sprinkle with Swiss cheese. Fold edge of crust over filling, leaving opening in center and pleating edge of crust as necessary to fit.
3
Bake 12 to 15 min. or until crust is lightly browned. Cool slightly.
Kitchen Tips
Tip 1
Size Wise
Savor each tasty bite of this delicious appetizer so you'll be satisfied with just 1 serving.
Tip 2
Special Extra
For a touch of sweetness, add 1 Tbsp. orange marmalade to cooked onion mixture before spooning over cream cheese mixture on pie crust.
Tip 3
Variation
Prepare using PHILADELPHIA Neufchatel Cheese and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Nutrition
Calories
220
Calories From Fat
0
% Daily Value*
Total Fat 18g
23%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 340mg
15%
Total Carbohydrates 10g
4%
Dietary Fibers 0g
Sugars 3g
6%
Protein 6g
12%
Vitamin A
6%
Vitamin C
0%
Calcium
6%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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