This is fantastic either hot or cold and it reheats in a 350 F oven for 5 to 10 minutes. Cut in slices and serve as a first course with a small salad or cut in smaller slices as an hors d’oeuvre. Buy frozen puff pastry that comes in one block rather than the already rolled-out type, as it is not big enough for this tart. Use a pizza pan to give a crisp pastry base.
Serves 6 to 8
- 1 lb (500 g) puff pastry
- 2 tbsp olive oil
- 8 oz (250 g) double smoked bacon, thickly sliced, diced
- 8 cups sliced Spanish onions (cut onions in half before slicing)
- 2 bay leaves
- 1 tsp dried thyme, or 1 tbsp fresh thyme leaves
- 2 large eggs
- ½ cup ricotta cheese
- ½ cup whipping cream
- Freshly ground pepper
Roll out puff pastry on a lightly floured surface into a 16-inch free-form circle. Transfer pastry to a round metal pizza pan or large baking sheet. Using your fingers and a little water to moisten dough, make pleats in the edge of the pastry to make a ¾-inch edge that stands up like a tart shell. Chill pastry while you prepare filling.
Preheat oven to 375 F.
Heat olive oil in a skillet over medium heat. Add bacon and sauté for 1 minute or until fat is beginning to melt. Add onions, bay leaves and thyme, season with salt and sauté for 10 to 20 minutes or until onions are a slightly golden tangled mass.
Combine eggs, ricotta and whipping cream and season well with salt and pepper.
Remove pastry from refrigerator and pour in egg mixture to make a thin layer. Spread bacon and onions in an even layer over top. Bake in the lower third of the oven for 25 to 35 minutes or until pastry is browned and filling is set.