Friday, May 28, 2010

Bacon Onion Tart

Probably not the healthiest option for dinner, but extremely tasty and soul satisfying nonetheless. Bacon and onions are my husband's favourites, so when I saw this recipe I just knew I had to make it for him. It really is good. It's a little bit like a quiche base topped with ultimate ingredients. And paired with a salad, it really balances things out. Just like ordering a Big Mac and fries with a diet coke. You know, you have to feel good about something. I think the key, if you can help yourself, is to stick to one piece and not sit down and eat the whole thing, unlike me. 
You know, this would be great cut into 2" squares and served as an appetizer at your next gathering, just slightly warmed. Oh, and now I am re-reading the recipe, that's exactly what they say too!

Bacon Onion Tart
Makes 6 serves
Adapted very slightly from Food & Drink Magazine, Early Summer 2010 edition

1 pkg PC all-butter puff pastry, thawed in refrigerator overnight
2 tablespoons olive oil
250g double smoked bacon
8 cups sliced onions, peeled, cut in half and sliced thinly pole to pole
2 bay leaves
1 teaspoon dried thyme
1/2 teaspoon salt
2 large eggs
1/2 cup ricotta cheese
1/2 cup whipping cream
1/2 teaspoon ground black pepper

Line a baking sheet with parchment paper. Open pastry from packages and join to make one big rectangle, ideally a similar size, or smaller, than your baking sheet. Using your fingers and a little water to moisten dough, fold over the edges of the dough by about 1/2". Makes pleats in the edge of the pastry where you have folded to make a 3/4" edge that stands up like a tart shell. Chill pastry while preparing filling.

Preheat oven to 375F (190C).

Heat olive oil in a skillet over medium heat. Add bacon and saute for one minutes or until fat is beginning to melt. Add onions, bay leaves and thyme, season with salt and saute for 10 to 20 minutes or until onions are a slightly golden tangled mass. 

Combine eggs, ricotta cheese and cream and season well with salt and pepper.

Remove pastry from refrigerator and pour in egg mixture to make a thin layer. Make sure your edges are standing up, because the mixture is quite thin and will leak very easily. Spread bacon and onions in an even layer over top. Bake in the lower third of the oven for 25-30 minutes or until pastry is browned and filling is set. 


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