Caramelized Onion and Canadian Bacon Tart

So D and I made this together last night. Really, I did the pie crust and he did all of the rest. He isn't a baker, so he read about pie weights and beans and was like WTF? I came home and unrolled the Pillsbury into a highly flour-PAM'ed pie plate.

D made the rest. I mentioned the CL review said it took a really long time (45 min) to caramelize the onions. He said the person probably didn't use sugar. He said he could have caramelized them a bit more, but we were both hungry and it was late. We both could taste the sweetness so it was all good.

The result was great. Really good. We each had 2 servings. Our side was a spinach salad.

Caramelized Onion and Canadian Bacon Tart

All-Purpose Light Piecrust dough (I used Pillsbury Refrigerated Pie Crust)
Cooking spray
1 tablespoon Dijon mustard
2 tablespoons extra-virgin olive oil, divided
4 cups thinly sliced Spanish onion (about 1 3/4 pounds)
2 teaspoons sugar
3/4 cup water, divided
1/2 cup diced Canadian bacon
1 tablespoon chopped fresh flat-leaf parsley
1 3/4 teaspoons freshly ground black pepper, divided
1 teaspoon kosher salt
2 teaspoons fresh lemon juice
1/2 teaspoon dried sage leaves
1/8 teaspoon ground whole nutmeg
1 tablespoon unsalted butter
1 1/2 cups herb-seasoned stuffing mix (such as Pepperidge Farm) (used PF Cornbread stuffing mix)
1/2 cup fat-free, less-sodium chicken broth
1 cup (4 ounces) shredded Jarlsberg cheese

Since I used premade pie crust, we started at #3.

1. Preheat oven to 400°.

2. Remove 2 sheets plastic wrap from All-Purpose Light Piecrust. Fit dough, plastic wrap side up, into a 9-inch round tart pan coated with cooking spray. Remove top sheets of plastic wrap. Press dough into bottom and up sides of pan; fold excess crust back in, and press to reinforce sides. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil. Bake at 400° for 20 minutes or until lightly browned.

3. Reduce oven temperature to 375°.

4. Remove weights and foil. Brush dough evenly with mustard. Bake an additional 5 minutes or until done. Cool completely on a wire rack.

5. Heat 1 tablespoon oil in a large skillet over medium heat. Add onion and sugar; reduce heat, and cook 10 minutes, stirring occasionally. Stir in 1/2 cup water; cook 25 minutes or until onion is light brown and liquid thickens, adding remaining 1/4 cup water, 1 tablespoon at a time, as necessary. Remove from heat; stir in bacon, parsley, 1 teaspoon pepper, and next 4 ingredients (through nutmeg).

6. Place butter in a microwave-safe bowl; microwave at HIGH for 30 seconds or until butter melts. Add remaining 1 tablespoon olive oil, stirring to combine. Combine butter mixture, remaining 3/4 teaspoon pepper, stuffing mix, and broth, stirring until moist.

7. Sprinkle cooled crust with cheese. Spoon onion mixture over cheese; top with stuffing mixture. Place tart on a baking sheet. Bake at 375° for 25 minutes or until golden brown. Cool 10 minutes on a wire rack. Cut into wedges.

Yield: 8 servings (serving size: 1 wedge)

CALORIES 293 ; FAT 16.9g (sat 7g,mono 7.4g,poly 1.4g); CHOLESTEROL 27mg; CALCIUM 165mg; CARBOHYDRATE 26.7g; SODIUM 705mg; PROTEIN 10g; FIBER 1.8g; IRON 1.5mg

Cooking Light, DECEMBER 2009