This Apple and Bacon Tart with Caramelized Onion is a bit of a labor of love – but trust me, the effort is totally worth it. The combination of sweet caramelized onions, crispy bacon, and creamy béchamel sauce on flaky puff pastry is fabulous. And if you're short on time, no worries! You can easily speed up the process by using store-bought caramelized onions. This recipe makes two tarts, so there’s plenty to share!
This appetizer was inspired by one of my favourite pizzas from one of my favourite local restaurants. They have a pizza on the menu with a white sauce and apple and bacon with a smoked cheddar cheese topping and I order it every time I go! I wanted to turn that delicious flavour experience into a shareable appetizer and that's how this recipe was born!
For more delicious appetizers visit my posts for Pomegranate Molasses Bread Dipping Oil and Dill Pickle Dip.
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Why You'll Love This Recipe
- Perfect for entertaining
- Quick cooking time
- Pairs with anything!
- Make-Ahead Friendly: The toppings can be prepped in advance for easy assembly.
- Great for any occasion!
Ingredients
See the recipe card below for a full list of ingredients and measurements.
How To Make These Apple and Bacon Tarts
Here are the step-by-step instructions to make this recipe.
Step 1: Prepare puff pastry sheets and caramelize onions.
Remove the puff pastry sheets from the freezer and let thaw for 30–60 minutes, until they can be easily rolled out without cracking.
Melt 1 tablespoon butter in a skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 25-30 minutes. The onions should turn a deep golden color and become sweet.
Step 2: Cook bacon and fry sage leaves.
Cook Bacon: Cook bacon in a skillet over medium heat until crispy. Remove and place on a paper towel. Reserve the fat in the skillet.
Fry Sage Leaves: Heat the reserved bacon fat over medium heat. If needed, add a small amount of oil to ensure there’s enough fat to cover the bottom of the skillet.
Once the fat is hot (but not smoking), test by dipping the edge of a sage leaf into the oil. If it sizzles, the oil is ready.
Add the sage leaves and fry for 15–20 seconds, or until the leaves are crisp and bright green. Remove the fried sage leaves and place them on a paper towel.
Step 3: Make béchamel sauce.
In a small saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 1–2 minutes to form a smooth paste (called a roux). This step helps cook out the raw flour taste.
Slowly pour in the milk while whisking constantly to prevent lumps from forming. Start with a small amount of milk to loosen the roux, then gradually add the rest.
Cook the sauce, whisking often, for 3–5 minutes, or until it thickens to a creamy consistency that coats the back of a spoon. Season with salt, pepper, thyme, and sage to taste. Remove from heat and set aside to cool slightly before assembling the tart.
Step 4: Begin assembling the tarts.
Roll out each puff pastry sheet onto a parchment-lined baking sheet. Spread half the béchamel sauce evenly over each sheet. (If the béchamel is too thick to spread, whisk in a small amount of additional milk for a spreadable consistency.)
Layer both tarts with half the caramelized onions.
Step 5: Continue assembling.
Layer both tarts with half of apple slices, and crumbled bacon on each sheet. Sprinkle with white cheddar and goat cheese.
Step 6: Bake.
- Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is golden and puffed. (It takes 25 minutes in most ovens.) Remove from the oven and garnish with fried sage leaves and a drizzle of balsamic reduction. Slice and serve warm.
Expert Tips
- Cold puff pastry puffs better. If your pastry becomes soft or warm while handling, pop it back in the fridge for 10-15 minutes before assembling.
- To save time, skip making caramelized onions from scratch and use store-bought versions. They’re a great shortcut!
- Avoid spreading the Béchamel sauce too close to the edges cause this might cause the edges to burn.
- Puff pastry tastes best fresh out of the oven while it’s warm and crisp.
Recipe FAQs
You can prepare the components ahead of time. Caramelize the onions, cook the bacon, and make the béchamel sauce the day before. Store them in airtight containers in the fridge. Assemble and bake the tart just before serving.
Yes, you can simplify the recipe by using store-bought caramelized onions. This will save time and still provide great flavor without the need for slow cooking the onions yourself. You could also skip adding the fried sage leaves.
Absolutely! If you don’t have white cheddar or goat cheese, you can substitute with other cheeses like Gruyère, mozzarella, or a smoked cheddar would be really delicious!
If you tried these Apple and Bacon Tarts or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. I love hearing from you!
Recipe
Apple and Bacon Tart with Crispy Fried Sage
Ingredients
- 2 rolled sheets store bought puff pastry 225g each
To Caramelize Onions
- 2 large onions sliced
- 1 tbsp butter
Additional Toppings
- 8 slices bacon
- 1 small apple peeled and thinly sliced
- 1 cup white cheddar cheese shredded
- 2 oz goat cheese crumbled
Béchamel Sauce
- 1 ½ tbsp butter
- 1 ½ tbsp all purpose flour
- 1 cup milk
- salt and pepper to taste
- pinch of dried thyme
- pinch of dried sage
To Garnish the Tarts
- 15 sage leaves fried in bacon fat
- drizzle of balsamic reduction
Instructions
- Prepare Puff Pastry Sheets: Remove the puff pastry sheets from the freezer and let thaw for 30–60 minutes, until they can be easily rolled out without cracking.2 rolled sheets store bought puff pastry
- Caramelize Onions: Melt 1 tablespoon butter in a skillet over medium heat. Add sliced onions and cook, stirring occasionally, for 25-30 minutes. The onions should turn a deep golden color and become sweet.2 large onions, 1 tablespoon butter
- Cook Bacon: Cook bacon in a skillet over medium heat until crispy. Remove and place on a paper towel. Reserve the fat in the skillet.8 slices bacon
- Fry Sage Leaves: Heat the reserved bacon fat over medium heat. If needed, add a small amount of oil to ensure there’s enough fat to cover the bottom of the skillet.15 sage leaves
- Once the fat is hot (but not smoking), test by dipping the edge of a sage leaf into the oil. If it sizzles, the oil is ready.
- Add the sage leaves and fry for 15–20 seconds, or until the leaves are crisp and bright green. Remove the fried sage leaves and place them on a paper towel.
- Make Béchamel Sauce: In a small saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk continuously for 1–2 minutes to form a smooth paste (called a roux). This step helps cook out the raw flour taste.1 ½ tablespoon butter, 1 ½ tablespoon all purpose flour
- Slowly pour in the milk while whisking constantly to prevent lumps from forming. Start with a small amount of milk to loosen the roux, then gradually add the rest.1 cup milk
- Cook the sauce, whisking often, for 3–5 minutes, or until it thickens to a creamy consistency that coats the back of a spoon. Season with salt, pepper, thyme, and sage to taste. Remove from heat and set aside to cool slightly before assembling the tart.salt and pepper, pinch of dried thyme, pinch of dried sage
- Prepare Toppings: Peel and thinly slice the apple. Grate the cheddar cheese.1 small apple, 1 cup white cheddar cheese
Assemble the Tart
- Roll out each puff pastry sheet onto a parchment-lined baking sheet. Spread half the béchamel sauce evenly over each sheet. (If the béchamel is too thick to spread, whisk in a small amount of additional milk for a spreadable consistency.)
- Layer with half the caramelized onions, apple slices, and crumbled bacon on each sheet. Sprinkle with white cheddar and goat cheese.2 oz goat cheese
- Bake in a preheated oven at 400°F (200°C) for 20-25 minutes, or until the pastry is golden and puffed. (It takes 25 minutes in most ovens.) Remove from the oven and garnish with fried sage leaves and a drizzle of balsamic reduction. Slice and serve warm.drizzle of balsamic reduction
Notes
- Cold puff pastry puffs better. If your pastry becomes soft or warm while handling, pop it back in the fridge for 10-15 minutes before assembling.
- To save time, skip making caramelized onions from scratch and use store-bought versions. They’re a great shortcut!
- Avoid spreading the Bechamel sauce too close to the edges cause this might cause the edges to burn.
- Puff pastry tastes best fresh out of the oven while it’s warm and crisp.
If you make this recipe please leave a comment and give this recipe a rating! I aim to respond to every single comment. I am so grateful when you trust me and try one of my recipe creations in your own kitchen. I love to hear how it went! Let’s connect on Instagram and tag me in your food pics!
‘Til next time,
Christy
Meg says
This is unreal! What a delicious and beautiful offering when we are hosting! Love it!