Caramelized Onion and Bacon Tarts with Cranberry-Orange Chutney

Allergens

Wheat, Dairy, Egg

Ingredients

• 1 cup all
• purpose flour
• 1/2 teaspoon salt
• 1/2 cup cold unsalted butter, cubed
• 3 tablespoons ice water
• 4 large onions, thinly sliced
• 6 strips of bacon, diced
• 1/4 cup brown sugar
• 1 tablespoon balsamic vinegar
• 2 cups fresh cranberries, chopped
• 1/2 cup granulated sugar
• Zest and juice of 1 large orange
• 1 tablespoon cornstarch
• 1 egg, beaten

Instructions

1. In a medium bowl, whisk together the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to incorporate the butter into the flour mixture until it resembles coarse meal. Gradually add the ice water, mixing just until the dough comes together. Shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
2. In a large skillet over medium heat, cook the diced bacon until crisp. Remove from the pan and set aside on a paper towel lined plate. Reserve 1 tablespoon of the rendered bacon fat in the skillet and add the sliced onions. Cook the onions for about 20 minutes, stirring occasionally, or until they are deep golden brown and caramelized. Stir in the brown sugar and balsamic vinegar, cooking for another 5 minutes. Remove from heat and let cool slightly.
3. In a separate saucepan, combine the cranberries, granulated sugar, orange zest and juice. Bring to a boil, then reduce the heat and simmer for about 10 minutes or until the cranberries have burst and the mixture has thickened. In a small bowl, mix the cornstarch with a couple of teaspoons of water and stir it into the chutney to thicken further. Remove from heat and let cool.
4. Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough to a 1/8 inch thickness. Cut 10 circles, about 4 inches in diameter each. Press the dough into the wells of a muffin tin, making sure to push the dough up the sides.
5. Divide the caramelized onions evenly among the tart shells, then top with a sprinkle of bacon pieces. Bake for 18 20 minutes or until the crust is golden brown. Remove from the oven and let cool slightly.
6. Once the tarts have cooled enough to handle, remove them from the muffin tin and place on a serving plate. Top each tart with a dollop of the cranberry orange chutney.

Chef’s Insight

The combination of sweet and savory flavors in this appetizer makes it a perfect match for both red and white wines during your holiday feast.