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These are really simple little tarts made with Fathead for the pastry and with a cheesy filling, topped with onion and bacon. They’re really easy to make, but look impressive and are great for guests and parties. They can also be served room temperature so you don’t have to worry about keeping them warm.
These make 16 little tarts. I personally own 8 tart cases so I just made them in two batches. No need to buy a whole pile of tart cases! Or you could do them as one large tart. And for such a simple recipe, they taste really good!
Fathead Bacon and Onion Tarts
Easy, simple mini tarts made with fathead pastry and topped with bacon and onion.
Servings 16
Calories 149.2kcal
Ingredients
- 1 quanity Fathead with coconut
- 1 tsp garlic powder
- 1 large onion, finely sliced
- 6 slices streaky bacon, chopped and fried
- 3 eggs
- 250 g ricotta, preferably smooth approx. 1 cup
- 2 tbsp red wine vinegar
- 50 g butter approx. 3 tbsp
- 2 tbsp fresh thyme, chopped
- olive oil spray, for greasing
- salt
- pepper
Instructions
- Preheat oven to 180C/355F. Grease 10cm/4inch tart pans. Make Fathead according to recipe adding garlic powder and salt to taste. Cut into 16 equal pieces and shape into rough balls. Roll a piece out into a circle shape big enough to fit a tart pan and line the pan with the pastry. To cut any excess on the edge, push the Fathead down onto the edge of the tart pan until it cuts through completely and pull the excess Fathead away.
- Repeat with remaining Fathead and tart pans. You will find as you go that the Fathead has cooled down a lot, make sure to reheat it in the microwave when that happens (about 10 seconds) otherwise it will become hard to work with and won’t roll out smoothly. Prick holes all over the pastry in the bottom of the tart pans with a fork. Blind bake for 5 minutes.
- While the pastry is baking, mix together ricotta and eggs with a stick mixer or similar until smooth and season with salt and pepper. Remove tart cases from oven and divide ricotta mix between them. Return to oven for 12 minutes or until filling is cooked and set. Don’t worry if they rise, they will go back down once out of the oven.
- Melt butter in a frying pan and add onions. Sauté until soft, then add red wine vinegar and half the thyme. Sauté another few minutes, then add bacon, mix through and cook until heated. Remove from heat.
- Divide and top the tarts with the onion and bacon. Sprinkle with remaining thyme. These can be served warm or at room temperature.
Notes
Net Carbs - 2.2g
Nutrition
Calories: 149.2kcal | Carbohydrates: 3.2g | Protein: 8.8g | Fat: 11.4g | Fiber: 1g | Sugar: 1.3g
Nutrition Facts
Fathead Bacon and Onion Tarts
Amount Per Serving
Calories 149.2
Calories from Fat 103
% Daily Value*
Fat 11.4g18%
Carbohydrates 3.2g1%
Fiber 1g4%
Sugar 1.3g1%
Protein 8.8g18%
* Percent Daily Values are based on a 2000 calorie diet.
Great recipe, sure looks delicious!
Thank you! If you give them a try let me know what you think!
Hi thinking of making a large tart for dinner, would I bake for same amount of time and can this be made a day ahead and then reheated..
Thanx Maria
Ps if can be reheated how would you do it?
Hi Maria! This could most definitely be made as a large tart and there are a few people who have told me they’ve done it that way. You would need to cook for a little bit longer, just keep a close eye on it and maybe note the cooking time in case you want to make it like that again. This tart is actually great served room temp or you can even eat it cold (we were eating them cold) but to reheat I would cover with foil and heat in the oven a few minutes or so. Or you could heat individial slices in the microwave. Hope this helps!
What is the recipe for the shell
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