A recipe for bacon, tomato and onion tart

Have you ever eaten a pissaladiere? It’s a Provencal take on a pizza, with softened onions spread on the base instead of tomato sauce. It’s usually topped with olives and anchovies and is absolutely delicious. Today, I had a yearning to make one so I thought I’d try making a Sussex version using the leftovers from my trip to the Sussex Produce Company (one rasher of bacon and a few cherry tomatoes).

I used supermarket puff pastry rather than bread dough for the base as it’s quicker, however clearly dough is healthier and more authentic.

Bacon, tomato and onion tart, half eaten. Yum.



Bacon, tomato and onion tart (serves 2)

1 packet of ready-rolled puff pastry

2 large onions (about 300g)
2 sprigs of thyme
1 or 2 rashers of bacon
6 cherry tomatoes

An hour before you want to eat, start cooking the onions. Chop them up and cook them over a low heat for about 30 minutes until they have softened and are translucent. Take them off the heat when they’re done.  

30 minutes before you want to eat, set the oven to 200 C/gas mark 6. While it’s warming up, cook the bacon. Cut it into small pieces and cook over a low heat for about 10 minutes until it is just starting to brown. Take it off the heat when it’s done. 

Now unroll the puff pastry and cut off a rectangle that sits nicely on a baking tray (mine was 30cm by 20cm). Score a border about 3 cm inside the edge of the pastry and then prick the area inside this border with a fork several times.

Scatter the thyme leaves over the pastry, then spread on the onions making sure they are inside the border, scatter the bacon bits and tomatoes on top, and cook for about 20 minutes. 

An aerial view of my bacon, tomato and onion tart.