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1
To make the crust, combine the flour, cornmeal, sugar and salt in a food processor and pulse to combine.
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2
Add the chilled butter and pulse again to cut the butter in small bits. Pour in the buttermilk and cold water and pulse again until a dough forms.
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3
Turn the loose ball of dough out onto a lightly floured work surface and knead until smooth. Divide the dough into 2 balls, wrap tightly in plastic wrap and refrigerate.
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4
For the fillings, place 6 strips of bacon on a rack set over a baking sheet. Bake in the oven at 375? until well browned and crisped, about 10 minutes. Remove the crisp bacon to paper towels to rest and drain. Reserve the bacon drippings.
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5
Place the sliced onions on the baking sheet and mix to coat with the bacon grease. Scatter the branches of thyme over the onions, season lightly with salt and pepper and return the oven. Roast the onions until caramelized, about 20 minutes. Remove the onions from the oven occasionally and stir help them cook evenly. When the onions are cooked set aside to drain.
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6
Place the ricotta in a large bowl, add the eggs and egg yolks; whisk well to combine. Divide the ricotta mixture into two bowls.
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7
Chop the crisped bacon and add to one of the bowls of the ricotta mixture along with the caramelized onions. Season to taste with salt and pepper.
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8
Whisk the lemon zest, honey and almond extract (if using) into the second bowl of ricotta.
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9
Roll out each ball of dough to between 1/8 and 1/4 of an inch thick. Trim the dough into a 12 inch circle. Place each circle in the center of a baking pan lined with parchment paper. Pour one filling into the center of each dough and fold the sides of the dough around the filling.
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10
Whisk the egg whites with one tablespoon water. Brush the folded edges of the tart with the egg wash. Sprinkle the edges of the lemon-honey tart with sugar. Place the tarts in the oven to bake at 400? until the edges are golden brown. The filling will bubble during the baking. Cool completely before slicing.
