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Bacon and Red Onion Tart

Easy recipe
Bacon and Red Onion Tart on a black plate and wood cutting board

Bacon and Red Onion Tart is indulgent but so what.

It is a great appetizer to serve at a party with cocktails. I know it seems like we will never be entertaining again but its going to happen at some point!! So we didn’t have any guests over when I made this, which meant that there was more for my husband and me (and my dog somehow grabbed a piece or two when we weren’t looking).

This Bacon and Red Onion Tart can be put together in no time. Since it uses frozen puff pastry, there is no time spent making pastry for the crust. In that case, it is just a matter of cooking the bacon in a large pan then using the same pan, sautéing the onions. Once that is done, it is just a matter of putting it all together and popping it into the oven.

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Bacon and Red Onion Tart


  • Author: Lisa @ My Studio Kitchen
  • Total Time: 35 minutes
  • Yield: 6 servings 1x

Description

A perfect appetizer for two or more.


Ingredients

Scale
  • 1 sheet of frozen puff pastry
  • 1 tablespoon olive oil
  • 5 slices Applewood Smoked Bacon
  • 1/2 red onion, sliced thin
  • 1/2 teaspoon fresh thyme
  • 1/2 cup whole milk ricotta cheese
  • 1/4 teaspoon salt
  • pepper
  • 1 egg yolk
  • 4 ounces gruyère cheese, thinly sliced
  • 1/2 cup chopped parsley
  • 1/4 cup chopped tarragon
  • 1/4 cup chopped chives
  • 1 teaspoon olive oil
  • 2 teaspoons lemon juice
  • Salt and pepper

Instructions

  1. Preheat oven to 375º.
  2. Thaw puff pastry and lay out flat on a sheet pan lined with parchment.
  3. Cut bacon into 1 inch pieces.
  4. Heat up oil in a large skillet, when hot add bacon and cook until cooked through but not too crisp.
  5. Remove bacon from pan with a slotted spoon and place on a plate lined with paper towels.
  6. Remove all but 1 tablespoon of fat from pan, add red onion and thyme and sauce until starting to caramelize, 6-7 minutes. Place on paper towels.
  7. In a small bowl, mix ricotta, egg yolk, salt and a few grinds of pepper.
  8. Spread ricotta mixture onto puff pastry, then sprinkle grayère cheese, bacon and onions.
  9. Place in the middle of the oven and bake for 20-25 minutes until crust is golden.
  10. Mix herbs, olive oil, lemon juice, salt and pepper in a small bowl. Sprinkle some on the tart and serve the rest in a small bowl on the side.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Californian

2 Comments

  • Lisa, I am so impressed with your site. Recipes sound delicious. I will make some in future. I plan on going to the culver city farmers market on Tuesday. Sari is my friend

    Reply
    • Hi Vickie,
      I just saw this comment and hope I didn’t miss you at the market. Definitely come next Tuesday if you can. I’d love to see you!!
      Lisa

      Reply

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Introducing a collaboration between
Culver City Farmers Market
and My Studio Kitchen.
In my weekly visits to the market,
I’ll be checking out the fresh produce
from the farmers as well as the fish,
bread and cheese vendors to see
what’s new and what’s in season.
Then I’ll share my quick and easy
recipes with you. I’m hoping you will
find inspiration to try new recipes
and experiment with
new ingredients as well.

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