Onion and Bacon Tart by Raymond Blanc

Onion and Bacon Tart by Raymond Blanc

Huge thanks to Raymond Blanc for sharing this delectable Onion and Bacon Tart recipe.


"Onion and bacon tart is so very, very French. A bistro favourite, which also, over the centuries, has been lovingly made in the homes of my region – dairy-rich Franche-Comté. One day you must make it in yours. The good people of Lyon claim this tart to be their own (as it probably is), but it has made its way right across the east of France. Traditionally, the tart is served with a crunchy green salad, and maybe a mustard dressing. A little cheese can always be stirred into the hot mixture in the pan before baking – some grated Comté, perhaps, or crumbly pieces of Saint Agur, the blue cheese from Auvergne. As an accompanying wine, I suggest something from Burgundy, a crisp Chablis or a light Pinot Noir."


French onion tart - SERVES 6




  •  1 shortcrust pastry case, precooked, about 20cm diameter

For the filling

  • 2 large onions
  • 150g smoked streaky bacon
  • 50g unsalted butter
  • 4 pinches of sea salt flakes 2 turns of ground black pepper
  • 2 pinches of ground nutmeg
  • 10g plain flour
  • 100ml whole milk, cold
  • 100g crème fraîche
  • 3 medium eggs (preferably organic or free-range)



Preheat the oven to 180°C/160°C fan/gas 4.
To prepare: halve the onions and finely slice them. Finely slice the bacon into very small lardons.
In a large sauté pan and on a medium heat, melt the butter, add the sliced onion and cover with a lid. Sauté the onion in the butter for a total of 10–12 minutes, until soft and lightly golden, but not browned.

Season with the salt, pepper and nutmeg.

Meanwhile, place the lardons in a dry frying pan (no oil or fat) on a low- medium heat, and gently sauté them for 3–4 minutes, or until they are slightly browned.
Back to the onions ... When they are soft and lightly golden, add the flour, stir, and continue to sauté for 1 minute. Remove the pan from the heat, pour in the cold milk, add the crème fraîche, and stir.

Return the pan to the heat, bring it back to a gentle simmer, stir, and cook for 3–4 minutes.

Remove the pan from the heat and leave it to cool for 5–10 minutes. Beat the eggs and stir them into the mixture in the pan. Add half the bacon lardons, and stir again.


Pour the mixture into the precooked pastry case. Top with the remaining bacon lardons and bake in the oven for 20–25 minutes, until the tart is perfectly browned on top.
Before serving, allow the tart to cool slightly – that is when it’s the best.

This delicious tart recipe is from Simply Raymond: Recipes from Home by Raymond Blanc (£25, Headline) is out now www.raymondblanc.com.

Why not try your hand at a tart for a special occasion like The Big Lunch or The Big Jubilee Lunch

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