Originally From
Sprung From
Caramelized Onion-Bacon Tart
ivk.box wants to cook this
10
Dinner
prep: 35 min / cook: 40 min
- 1 Pillsbury Refrigerated Pie Crust
- 6 slices bacon
- 4 medium onions, cut lengthwise, sliced thin
- 1 cup ricotta cheese
- 1 egg yolk
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 cup Parmigiano-Reggiano
Crisp bacon and caramelized onions make perfect partners in this cravable, savory tart.
Why try? This tart is a terrific appetizer to serve at a big party. It is easy to make and it eats as good as it looks.
Foodie Bytes:
* The entire tart can be prepared ahead of time. Par bake the shell, caramelize the onions, and make the ricotta cheese mixture a day in advance, then assemble at the last minute and pop into the oven. It also holds very well in the refrigerator for warming up later.
* Cutting the raw bacon slices before frying will give them a more curled look for a better overall appearance.
Preparation
*
1
Preheat oven to 425˚F.
*
2
Unroll piecrust; press into a dark coated 8-inch tart pan. Par bake shell for 10 minutes. Let cool.
*
3
Lower oven to 350˚F.
*
4
Cut raw bacon slices into cubes. In a medium frying pan over medium heat cook bacon just until it starts to crisp. Place bacon pieces on paper towel to drain.
*
5
In pan with bacon fat, caramelize the sliced onions until they become a deep rich caramel brown.
*
6
Mix ricotta cheese, egg yolk, salt, pepper and 1/4 cup parmigiano-reggiano. Spread onto bottom of tart shell.
*
7
Arrange caramelized onions over top to cover ricotta mixture. Sprinkle rest of cheese over onions and arrange bacon pieces on top.
*
8
Bake for 40-45 minutes.
