Bacon Apple Cheese Tart

October 25, 2022

slice of bacon apple cheese tart

I have a tart which will serve as breakfast, brunch, appetizer, lunch or dinner. It can be made ahead and responds to all manner of substitutions. The words apple, bacon and cheese conjure cool weather comfort. This tart is a warm hug from the autumn kitchen. You can make this recipe your own with lots of other additions.

While local apples are fragrant and crisp, they inspire creativity. There is no need to limit your use of apples to sweet treats. Turkey Apple Meatloaf with apple butter dijon glaze is just the right mix of savory and sweet. Broccoli Apple Ale Soup is full-on savory. Apples, raw and cooked, are super versatile. Virginia apple season is spectacular this year and I am in apple heaven.

Quiche, a staple of brunch menus forever, gets an update with a chickpea (socca) crust and a filling of ricotta and cheddar. Only one egg in the mix, just enough to hold all the tasty bits together. Socca is easy, high in protein and involves no rolling, chilling or shaping. There is similarity to the classic quiche lorraine, albeit with a much easier production.

bacon and apple for tart

socca crust

easy grain free socca crust made with chickpea flour

Here’s the best thing about this hearty tart : it freezes perfectly and reheats like a charm. Make this now and avoid the holiday rush of scrambling to feed a houseful of family or guests.

whole tart

 

 

Bacon Apple Cheese Tart

recipe by Michele Humlan, The Good Eats Company

makes 4-8 servings (larger amount for appetizer servings)

ingredients

⅔ cup chickpea flour
⅔ cup water
½ teaspoon kosher salt
1 ½ tablespoons extra virgin olive oil
¾ cup fine dice sweet onion
4 thick slices bacon, cut into ¼ inch slices while chilled
large apple, peeled and cut into fine dice
kosher salt
finely ground white pepper
teaspoon chopped fresh thyme
scant teaspoon salt free lemon pepper blend
neutral oil like canola
one large egg, whisked
15 ounces ricotta cheese
1 cup shredded sharp cheddar
¼ teaspoon fine sea salt

directions

  1. Whisk together chickpea flour and kosher salt, adding water and olive oil gradually until smooth.
  2. Let the chickpea mixture hydrate and settle for at least one hour at room temperature.
  3. In medium heavy saute pan, combine bacon with apple and onion, generous pinch of kosher salt and pinch of white pepper over medium high heat; when mixture begins to sizzle, decrease heat to medium low and cook, stirring frequently, until onion and apple are soft, about 15 minutes.
  4. Stir in chopped thyme and lemon pepper seasoning and stir another 10 seconds.
  5. Bacon will not brown but will be cooked through; avoid browning apple and onion, adjusting heat as necessary; set aside mixture to cool.
  6. Preheat oven to 425 degrees.
  7. Add 1 ½ tablespoons neutral oil to 10 inch cast iron skillet and heat in oven for 10 minutes.*
  8. Whisk chickpea mixture again and pour into hot oiled skillet and bake another 20 minutes.
  9. Decrease oven heat to 350 degrees.
  10. In mixing bowl, whisk egg, add ricotta, cheddar and sea salt and combine well; add cooled bacon apple mixture and pat onto chickpea crust.
  11. Bake for 30-40 minutes until set.

* only heavy cast iron skillets will tolerate high heat with a sheen of oil; if you don’t have one, decrease the initial oven heat and heat oiled baking dish to 400 degrees , decreasing to 350

Best Way to Enjoy your Bacon Apple Cheese Tart

  1. Allow to sit at room temperature at least 15 minutes before slicing; tart tastes good at room temperature, too.
  2. This bacon apple tart lasts in the fridge for up to 3 days and freezes well; after defrosting in fridge, avoid microwave reheat (needs oven heat to dry and set) and bake at 350 for 15-30 minutes depending on serving size.

 

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