Caramelized Onion and Canadian Bacon Tart

Ingredients

• 1.8 teaspoons pepper black divided freshly ground
• 0.5 cup canadian bacon diced
• 1 tablespoon dijon mustard 
• 0.5 cup fat-skimmed beef broth fat-free
• 1 tablespoon parsley fresh chopped
• 0.1 teaspoon nutmeg whole
• 4 ounces jarlsberg cheese shredded
• 1 teaspoon kosher salt 
• 2 teaspoons juice of lemon fresh
• 2 tablespoons olive oil extra virgin extra-virgin divided
• 1.8 pounds onion spanish thinly sliced
• 8 servings pie crust dough light all-purpose
• 0.5 teaspoon sage dried
• 1.5 cups bread stuffing mix (such as Pepperidge Farm)
• 2 teaspoons sugar 
• 1 tablespoon butter unsalted
• 0.8 cup water divided

Equipment

• bowl
• frying pan
• baking sheet
• oven
• wire rack
• plastic wrap
• aluminum foil
• microwave
• tart form

Directions

1. Preheat oven to 40
2. Remove 2 sheets plastic wrap from All-Purpose Light Piecrust. Fit dough, plastic wrap side up, into a 9-inch round tart pan coated with cooking spray.
3. Remove top sheets of plastic wrap. Press dough into bottom and up sides of pan; fold excess crust back in, and press to reinforce sides. Pierce bottom and sides of dough lightly with a fork; freeze 10 minutes. Line bottom of dough with a piece of foil; arrange pie weights or dried beans on foil.
4. Bake at 400 for 20 minutes or until lightly browned.
5. Reduce oven temperature to 37
6. Remove weights and foil.
7. Brush dough evenly with mustard.
8. Bake an additional 5 minutes or until done. Cool completely on a wire rack.
9. Heat 1 tablespoon oil in a large skillet over medium heat.
10. Add onion and sugar; reduce heat, and cook 10 minutes, stirring occasionally. Stir in 1/2 cup water; cook 25 minutes or until onion is light brown and liquid thickens, adding remaining 1/4 cup water, 1 tablespoon at a time, as necessary.
11. Remove from heat; stir in bacon, parsley, 1 teaspoon pepper, and next 4 ingredients (through nutmeg).
12. Place butter in a microwave-safe bowl; microwave at HIGH for 30 seconds or until butter melts.
13. Add remaining 1 tablespoon olive oil, stirring to combine.
14. Combine butter mixture, remaining 3/4 teaspoon pepper, stuffing mix, and broth, stirring until moist.
15. Sprinkle cooled crust with cheese. Spoon onion mixture over cheese; top with stuffing mixture.
16. Place tart on a baking sheet.
17. Bake at 375 for 25 minutes or until golden brown. Cool 10 minutes on a wire rack.
18. Cut into wedges.