This is a fulfilling dish, great served with a side salad or any veggie side dish. There are a good amount of prep and steps to do, but they are all really easy. If you know how to consolidate and use your time wisely, it can be quite fun.
I used ham instead of Canadian bacon, and that made the dish a little too salty than I liked. Next time I will stick to Canadian bacon. The saltiness cut well with the caramelized onions, and even though the dish didn’t hold together well physically while eating, the tastes were great.
- Cooking spray
- Refrigerated pie crust, thawed
- 1 tablespoon Dijon mustard
- 2 tablespoons extra-virgin olive oil, divided
- 4 cups thinly sliced Spanish [yellow] onion (about 1 3/4 pounds, about 2)
- 2 teaspoons sugar
- 3/4 cup water, divided
- 1/2 cup diced Canadian bacon [I used cooked ham, so omit the kosher salt]
- 1 tablespoon chopped fresh flat-leaf parsley
- 1 3/4 teaspoons freshly ground black pepper, divided
- 1 teaspoon kosher salt
- 2 teaspoons fresh lemon juice
- 1/2 teaspoon dried sage leaves
- 1/8 teaspoon ground nutmeg
- 1 tablespoon unsalted butter
- 1 1/2 cups herb-seasoned stuffing mix
- 1/2 cup fat-free, less-sodium chicken broth
- 1 cup (4 ounces) shredded Jarlsberg cheese
1. Preheat oven to 400°.
2. Fit refrigerated pie crust into a 9-inch round tart pan coated with cooking spray. Press dough into bottom and up sides of pan; fold excess crust back in, and press to reinforce sides. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 20 minutes or until lightly browned.
3. Reduce oven temperature to 375°.
4. Remove weights and foil. Brush dough evenly with mustard. Bake an additional 5 minutes or until done. Cool completely on a wire rack.
5. While pie crust is in the oven, heat 1 tablespoon oil in a large skillet over medium heat. Add onion and sugar; reduce heat, and cook 10 minutes, stirring occasionally. Stir in 1/2 cup water; cook 25 minutes or until onion is light brown and liquid thickens, adding remaining 1/4 cup water, 1 tablespoon at a time, as necessary.
6. While stirring the onions and keeping an eye on the pie crust timer, grab a medium bowl. Combine bacon, parsley, 1 teaspoon pepper, and next 4 ingredients (through nutmeg). Set aside. When the caramelized onions are done, put the onions in the bowl with the bacon mixture.
7. When the onions are done and the pie crust has cooled, place butter in a microwave-safe bowl. Microwave at HIGH for 30 seconds or until butter melts. Add remaining 1 tablespoon olive oil, stirring to combine. Combine butter mixture, remaining 3/4 teaspoon pepper, stuffing mix, and broth, stirring until moist.
8. Sprinkle cooled crust with cheese. Spoon onion mixture over cheese; top with stuffing mixture.
9. Place tart on a baking sheet. Bake at 375 for 25 minutes or until golden brown. Cool 10 minutes on a wire rack. Cut into wedges.
10. Place tart on a baking sheet. Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes on a wire rack. Cut into wedges.