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1
Preheat the oven to 400.
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2
In a large skillet, cook the bacon over moderate heat until crisp, about 6 minutes.
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3
Pour off all but 1 tablespoon of the fat in the skillet.
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4
Add the onion to the bacon.
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5
Cook, stirring occasionally, until softened, about 8 minutes.
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6
Add the thyme and crushed red pepper and let cool.
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7
In a bowl, mix the ricotta with the Parmigiano-Reggiano, garlic and the 2 egg yolks and season with salt.
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8
Cut the puff pastry into 2 rectangles.
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9
On a lightly floured work surface, roll out each piece to a 13-by-8 1/2-inch rectangle, about 1/8 inch thick.
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10
Place each rectangle on a parchment paper-lined baking sheets.
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11
Refrigerate until firm, about 10 minutes.
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12
Using a small knife, score a 1/2-inch border around each rectangle, cutting halfway through the pastry.
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13
Brush the borders with the egg wash.
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14
Spread the ricotta mixture over each rectangle.
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15
Scatter the Gruyere and the bacon-onion mixture on top.
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16
Bake in the upper and lower thirds of the oven for about 20 minutes, until the pastry is richly browned; switch the pans halfway through baking.
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17
If the pastry bubbles, poke it with a knife and continue baking.
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18
In a large bowl, whisk the oils with the lemon juice and season with salt and pepper.
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19
Add the radicchio and parsley and toss well.
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20
Cut the tarts into squares.
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21
Top with the salad and serve right away.
