Creamed Onion Tart

This recipe was from Southern Living and was delicious I was able to make it ahead for easy reheat Thanksgiving day and was a great alternative to creamed onions. The bacon was a great touch

• 
  
• 1/2 (14.1-oz.) package refrigerated pie crusts
• 3 thick bacon slices, cut into 1/2-inch pieces
• 1 tablespoon butter
• 2 pounds onions, thinly sliced
• 1/2 cup crème fraîche
• 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 400°. 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 crème fraîche and next 6 ingredients in a medium bowl. Stir in bacon and onions. Spread mixture in prepared crust.
  5. Bake at 400° for 25 to 30 minutes or until golden and set. Cool on a wire rack 10 minutes before slicing.