Onion and Bacon Tart

Michael Anthony

Gramercy Tavern - NYC

For this quick tart I often use store-bought flatbread. My current favorite is the flaky Moroccan bread called m’smen from a bakery called Hot Bread Kitchen in Spanish Harlem, whose mission is to train bakers and celebrate ethnic traditions.

V is for Vegetables recipes courtesy Little, Brown and Company Copyright © 2015 by Michael Anthony and Dorothy Kalins Ink, LLC​


  • 2 tablespoons olive oil, divided
  • 3 thick slices bacon, diced small
  • 6 onions, halved lengthwise and very thinly sliced
  • Salt to taste
  • 1 flatbread, about 8 x 12 inches
  • 1 clove garlic, halved
  • 1 tablespoon sherry vinegar
  • Pepper to taste 
  • 1 tablespoon fresh thyme leaves


Preheat the oven to 400°F. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the bacon and cook until it’s lightly brown, about 6 minutes. Add the onions and a large pinch of salt and sweat until completely soft and golden, about 20 minutes. 

Meanwhile, put the flatbread on a baking sheet, drizzle with the remaining tablespoon oil, and rub with the garlic. Transfer it to the oven and toast lightly for about 10 minutes. Remove the flatbread but leave the oven on.

Add the vinegar and pepper to the onion mixture and stir for about a minute, then spoon onto the flatbread, leaving a little border around the edges. Sprinkle the thyme over the top and bake for about 10 minutes. Serve immediately.


makes one 8 x 12-inch tart, about 4 to 6 servings