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1
Preheat the oven to 400F (200).
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2
Make the pastry: Sift the flour and salt into a large bowl.
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3
Add the butter and cut into the flour with a pastry blender until it resembles coarse bread crumbs.
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4
Stir in enough water to make a firm dough.
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5
Wrap and chill for 30 minutes.
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6
Roll out on a floured work surface into an 1/8 in (3mm) thick round.
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7
Line the tart pan with the pastry and trim any excess.
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8
Refrigerate for 30 minutes.
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9
Put the pan on a baking sheet.
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10
Line the tart shell with parchment paper, fill with baking beans, and bake 15 minutes, until the dough looks set.
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11
Remove the paper and beans and bake another 5 minutes, until the pastry starts to brown.
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12
Transfer to a wire rack to cool.
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13
Reduce the oven to 350F (180C).
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14
Meanwhile, melt the butter in a frying pan over medium-low heat.
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15
Add the onion and cover.
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16
Cook, stirring, for 10 minutes, until tender.
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17
Add the bacon and increase the heat to medium-high.
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18
Cook, uncovered, stirring, about 5 minutes.
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19
Meanwhile, mix the ricotta, eggs, and milk.
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20
Stir in the Parmesan, chives, and thyme.
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21
Season with salt and pepper.
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22
Stir in the bacon and onion and pour into the pastry shell.
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23
Bake for 35 minutes or until the filling has set.
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24
Let cool in the pan.
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25
Transfer to a serving platter and serve.
