Creamed Onion Tart

• 1/2 (14.1-oz.) package refrigerated piecrusts
• 3 thick bacon slices, cut into 1/2-inch pieces
• 1 tablespoon butter
• 2 pounds onions, thinly sliced
• 1/2 cup creme fraiche
• 1 tablespoon chopped fresh sage
• 1 tablespoon chopped fresh thyme
• 1 teaspoon kosher salt
• 3/4 teaspoon ground black pepper
• 1/2 teaspoon freshly grated nutmeg
• 3 large eggs, lightly beaten

1. Preheat oven to 400u0b0. Fit piecrust into a 9-inch tart pan lightly coated with cooking spray. Bake crust 8 to 10 minutes or until lightly browned. Cool.
2. Cook bacon in a large skillet over medium-high heat, stirring occasionally until crisp; remove bacon, and drain on paper towels. Reserve drippings in skillet.
3. Reduce heat to medium, and melt butter with drippings; add onions and a pinch of salt. Cook, stirring often, 5 minutes. Cover and cook about 10 more minutes or until onions are soft and lightly browned. Uncover and cook, stirring often, 2 to 3 minutes or until liquid evaporates. Remove skillet from heat, and cool completely.
4. Whisk together creme fraiche and next 6 ingredients in a medium bowl. Stir in bacon and onions. Spread mixture in prepared crust.
5. Bake at 400u0b0 for 25 to 30 minutes or until golden and set. Cool on a wire rack 10 minutes before slicing.
6. Vegetarian Creamed Onion Tart: Omit bacon. Prepare recipe as directed, substituting 1 Tbsp. extra virgin olive oil for bacon drippings.
7. Hands-on 35 min.; Total 1 hour, 45 min.

bacon, butter, onions, crueme fraueeche, fresh sage, thyme, kosher salt, ground black pepper, nutmeg, eggs

Taken from www.myrecipes.com/recipe/creamed-onion-tart (may not work)