beans or pie weights cover the entire bottom and are against the sides.
bake the crust for 10 minutes. remove the foil and beans/weights and prick the bottom again with a fork. bake a few minutes more until the pastry begins to color and separate from the side of the pan. cool 10 minutes in the pan then remove it to cool on a rack. once cooled completely, place the crust back in the tart pan.
cook bacon in a skillet until crisp. transfer cooked bacon to a paper towel lined plate.
add enough olive oil to the skillet to make about 1 tablespoon of fat/oil in the pan.
add onions to the skillet 