Recipes

6 servings 375ºF

8 bacon slices chopped
5 cups slices onions ( about 3 large)
1 large egg
½ cup sour cream
1 teaspoon Spinach Seasoning1 x 13 ½ oz tube of refrigerated pizza dough
¼ teaspoon poppy seeds

1. In a large skillet sauté the bacon over medium high heat until slightly crisp. Set aside. Drain all but 1 tablespoon of the bacon drippings from the skillet.
2. Add the onions to the skillet and sauté over medium heat until onions are very tender but not brown, about 20 minutes. Add the bacon and set aside to cool.
3. In a large bowl, whisk the egg, sour cream, and Spinach Seasoning. Stir in the cooled onions.
4. Roll out the pizza dough on a lightly floured surface to a 13” x 10” rectangle. Spread the onion mixture over the dough, leaving a ½” border. Sprinkle the border with the poppy seeds.
5. Bake the tart until the onion is set and the crust is golden brown around the edges and brown on the bottom, about 25 minutes.

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