Caramelized Onion and Bacon Tart
Created by bustersfriend on October 27, 2011
- Servings: 6
- Prep Time: 10m
- Cook Time: 80m
- Recipe #1488
Ingredients
- 4 bacon slices (cut into 1/2-inch pieces)
- 4 small yellow onions (cut in half lengthwise and thickly sliced)
- 1 tablespoon fresh thyme leaves, chopped (plus 1 teaspoon)
- Kosher salt
- 1 cup full-fat ricotta cheese
- 1 egg yolk
- Freshly ground pepper
- 1/4 cup shredded Parmigiano-Reggiano cheese
- 1 tablespoon shredded Parmigiano-Reggiano cheese
- 1 frozen (8-inch) pie shell (or tart shell)
How to Make
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Step 1: Preheat oven to 350°. Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around edges. Transfer to paper towels to drain, and set aside, leaving 1 tablespoon bacon fat in pan. Crumble bacon after cooling.
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Step 2: Add onions to pan and cook over medium-high heat, stirring occasionally, until they start to brown, about 8 minutes. Turn heat to medium-low and add 1 tablespoon thyme and pinch of salt. Continue to cook until onions are soft and deep golden brown, about 20 minutes more.
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Step 3: Meanwhile, combine ricotta, egg yolk, 1/2 teaspoon salt, pinch of pepper, 1 teaspoon thyme and 1/4 cup Parmigiano in a small bowl. Stir well to combine.
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Step 4: Spread ricotta mixture evenly on the bottom of tart shell. Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano. Sprinkle bacon over top. Transfer to oven and bake until edges of filling are golden brown, 30 to 40 minutes.