Onion-Cheese Tart with Radicchio Salad Recipe

Name: Onion-Cheese Tart with Radicchio Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound thick-sliced bacon, cut crosswise into 1/4-inch-thick strips; 1 large red onion, thinly sliced; 1 teaspoon finely chopped thyme; 1/2 teaspoon crushed red pepper; 1/2 cup fresh ricotta cheese; 1/4 cup freshly grated Parmigiano-Reggiano cheese; 1 garlic clove, minced; 2 large egg yolks; Salt; 14 ounces all-butter puff pastry; Egg wash made with 1 large egg yolk beaten with 1 tablespoon of water; 6 ounces Gruyere cheese, shredded (2 cups); 1 tablespoon vegetable oil; 1 tablespoon extra-virgin olive oil; 2 tablespoons fresh lemon juice; Salt and freshly ground black pepper; 1/2 pound radicchio, cored and thinly sliced; 1 cup flat-leaf parsley leaves

Servings: persons

3/4 pound thick-sliced bacon, cut crosswise into 1/4-inch-thick strips
1 large red onion, thinly sliced
1 teaspoon finely chopped thyme
1/2 teaspoon crushed red pepper
1/2 cup fresh ricotta cheese
1/4 cup freshly grated Parmigiano-Reggiano cheese
1 garlic clove, minced
2 large egg yolks
Salt
14 ounces all-butter puff pastry
Egg wash made with 1 large egg yolk beaten with 1 tablespoon of water
6 ounces Gruyere cheese, shredded (2 cups)
1 tablespoon vegetable oil
1 tablespoon extra-virgin olive oil
2 tablespoons fresh lemon juice
Salt and freshly ground black pepper
1/2 pound radicchio, cored and thinly sliced
1 cup flat-leaf parsley leaves

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

1633

kcal

Calories

149

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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How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 3/4 pound thick-sliced bacon, cut crosswise into 1/4-inch-thick strips, 1 large red onion, thinly sliced, 1 teaspoon finely chopped thyme, 1/2 teaspoon crushed red pepper, and more.

Yes, Onion-Cheese Tart with Radicchio Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Onion-Cheese Tart with Radicchio Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions