Bacon Onion And Cheese Tart
Topped with crispy bacon, onion, and a creamy white cheese sauce, this flaky tart is the perfect cozy winter dish.
Servings: 2 Tarts
Ingredients
- 8 slices thick-cut bacon, cut crosswise into thin strips
- ½ large sweet onion diced
- 1 teaspoon dried thyme
- ½ cup ricotta cheese
- ½ cup sour cream
- 1 large egg yolk
- all-purpouse flour, for dusting
- 2 sheets frozen puff pastry, defrosted
- 1 tablespoon fresh grated Parmesan cheese
- 1 tablespoon fresh chives, minced
- salt and pepper to taste
Instructions
- Line 2 baking sheets with parchment paper and preheat the oven to 425℉.
- In a medium saute pan, cook the bacon over medium-low heat until it begins to crisp about 3-5 minutes. Add the diced onions and cook until they soften about 3 minutes. Season with salt, pepper, and thyme. Set aside to let cool.
- In a medium-sized mixing bowl, combine the ricotta cheese, sour cream, and egg yolk. Stir in more salt and pepper to taste and set aside.
- Lightly flour your counter. Lay one puff pastry sheet flat and roll it into a thin 9 x 13-inch rectangle. Gently place on a prepared baking sheet and repeat the steps with the second puff pastry sheet.
- Use a fork to pierce (or dock) the pastry sheets slightly, leaving a 1-inch border near the edge.
- Divide the cheese sauce between both tarts and spread evenly. Then top each tart with half of the bacon and onion mixture.
- Place the tarts in the oven and bake, rotating halfway through until the crusts are golden brown, about 25 minutes.
- Garnish with fresh grated Parmesan cheese and chives.
Notes
*Note: The original recipe called for Farmer's cheese and creme fraiche, but I swapped both for more easily accessible ingredients like ricotta and sour cream.