Onion, Bacon, And Ricotta Tart Recipe

Name: Onion, Bacon, And Ricotta Tart
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sheet frozen all butter puff pastry; 2 extra large egg yolks; 1/2 lb apple wood smoked bacon, in a slab; 2 tablespoons extra virgin olive oil; 2 cups sliced young onions, red and white if possible; 1 tablespoon thyme leaves; 1/2 cup diagonally sliced young onion tops (may use scallions); 1/2 cup whole milk, ricotta drained if wet; 1/4 cup creme fraiche; 1/3 lb cantal cheese, Gruyere cheese or 1/3 lb comte cheese, thinly sliced; 1/2 cup flat leaf parsley, leaves only; 1/4 cup tarragon leaf; 1/4 cup chervil, sprigs; -inch-snipped chives; 1 drizzle super-good extra virgin olive oil; 1/2 lemon, for juicing; kosher salt and freshly ground black pepper

Servings: persons

1 sheet frozen all butter puff pastry
2 extra large egg yolks
1/2 lb apple wood smoked bacon, in a slab
2 tablespoons extra virgin olive oil
2 cups sliced young onions, red and white if possible
1 tablespoon thyme leaves
1/2 cup diagonally sliced young onion tops (may use scallions)
1/2 cup whole milk, ricotta drained if wet
1/4 cup creme fraiche
1/3 lb cantal cheese, Gruyere cheese or 1/3 lb comte cheese, thinly sliced
1/2 cup flat leaf parsley, leaves only
1/4 cup tarragon leaf
1/4 cup chervil, sprigs
-inch-snipped chives
1 drizzle super-good extra virgin olive oil
1/2 lemon, for juicing
kosher salt and freshly ground black pepper

1
Preheat the oven to 400u00b0F.
2
Defrost the puff pastry slightly and unroll it onto a parchment-lined baking sheet. Use a paring knife to score a 1/4-inch border around the edge of the pastry. Make an egg wash by whisking one egg yolk with 1/2 teaspoon water, and brush the egg wash along the border. (You will not need all of the egg wash.) Return the puff pastry to the freezer until you're ready to use it.
3
Slice the bacon into 3/8-inch-thick slices. Stack the slices in two piles, then cut the bacon crosswise into 3/8-inch even-sided rectangles or lardons.
4
Heat a large saute pan over high heat for 2 minutes. Add 1 tablespoon olive oil, and allow to heat another minute. Add the bacon, and saute over medium high heat 4 to 5 minutes, until slightly crisp but still tender. Reduce the heat to low, and toss in the young onions, thyme, and 1/2 teaspoon salt. Stir together a minute or two, until the onions are just wilted. Toss in the onion tops, and remove to a baking sheet or platter to cool.
5
Place the ricotta, remaining egg yolk, and remaining tablespoon olive oil in the bowl of a food processor. Puree until smooth, and transfer to a medium bowl. Gently fold in the creme fraiche and season with 1/8 teaspoon salt and a pinch of pepper.
6
Spread the ricotta mixture on the puff pastry within the scored border. Lay the Cantal over the ricotta, and arrange the bacon-onion mixture on top.
7
Bake the tart 20 to 25 minutes, rotating the baking sheet once, until the cheese is bubbling and the crust is golden brown. Lift up the edge of the tart and peek underneath to make sure the crust is cooked through. (If you underbake the tart, it will be soggy.).
8
Toss the herbs in a small bowl with salt, pepper, a drizzle of super-good olive oil, and a squeeze of lemon juice.
9
Let the tart cool a few minutes, and serve it on a cutting board at the table. Serve the herb salad in a small, pretty bowl.
10
To serve individual portions, cut six wedges from the tart and garnish each one with a little herb salad.

923

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 sheet frozen all butter puff pastry, 2 extra large egg yolks, 1/2 lb apple wood smoked bacon, in a slab, 2 tablespoons extra virgin olive oil, and more.

Yes, Onion, Bacon, And Ricotta Tart falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Onion, Bacon, And Ricotta Tart

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions