Onion and bacon tart

Here's a dinner tart for you, courtesy of Cooking Light magazine.  It's a fussy and time consuming recipe, but the flavor is incredible, so only make it when you won't have to rush.  I prefer to make my own flakey pie crust over the new style that seems to be cropping up everywhere.  The kind suggested by Cooking Light and others is moister and has more uniform texture, reminding me too much of pre-made or roll-out pie crusts.