Roasted Red Pepper, Onion, Bacon and Cheese Tart

Last week, I made this amazing Onion, Cheese and Bacon Tart. Tonight we had some red peppers going bad in the fridge and some extra bacon. So the stage was set for a reprise. Sadly, by the time I got back to the house I realized that I had used the last pre-made pie crust, and I file making pie crust on a weeknight on the list of kitchen tasks not worth the effort.

So I went ahead a used a spare puff pastry shell I had in the freezer. Delicious. Highly recommend.

But what really makes this recipe amazing is the bacon, and then cooking the onion and red pepper in the bacon grease with some sugar. Amazing things happen to onions sauteed in bacon grease. Try it. For me it's a struggle not to sit down and eat the onions, peppers and bacon hot out of the oil.

Roasted Red Pepper, Onion, Bacon and Cheese Tart
Adapted from Epicurious

3 thick-cut bacon slices, chopped
1 large onion, thinly sliced
2 red peppers, seeded and chopped
Pinch of sugar
1 cup half and half or heavy cream or some combination of both
1 large egg
1 large egg yolk
1/4 teaspoon ground black pepper
Generous pinch of salt
Generous pinch of ground nutmeg
1/2 cup (packed) coarsely grated cheddar cheese
1 pie crust or puff pastry

(If using pie crust, either home made or store-bought, roll out dough, and arrange in tart or pie plate. Poke holes in the the crust and par-bake for 10 minutes @ 400 degrees. If using puff pastry, thaw, arrange in tart or pie plate and poke holes in the crust. No need to par-bake.)

Sauté bacon in medium skillet over medium heat until crisp, about 4 minutes. Transfer bacon to paper towels to drain.

Add onion and pinch of sugar to drippings in skillet. After a few minutes add the red pepper and sauté until onion is deep golden brown, about 15 minutes.

Whisk cream, egg, egg yolk, pepper, salt, and nutmeg in small bowl to blend.

Spread onion over bottom of baked crust; sprinkle bacon over, then cheese. Pour cream mixture over.

Bake until tart is puffed and filling is set, about 25 minutes. Cool tart on rack 10 minutes. Serve warm or at room temperature.