From Sunday Suppers at Lucques
My Private Note
Units: US | Metric
- 1 sheet frozen all butter puff pastry
- 2 extra large egg yolks
- 1/2 lb apple wood smoked bacon, in a slab
- 2 tablespoons extra virgin olive oil
- 2 cups sliced young onions, red and white if possible
- 1 tablespoon thyme leaves
- 1/2 cup diagonally sliced young onion tops (may use scallions)
- 1/2 cup whole milk, ricotta drained if wet
- 1/4 cup creme fraiche
- 1/3 lb cantal cheese, Gruyere cheese or 1/3 lb comte cheese, thinly sliced
- 1/2 cup flat leaf parsley, leaves only
- 1/4 cup tarragon leaf
- 1/4 cup chervil, sprigs
- -inch-snipped chives
- 1 drizzle super-good extra virgin olive oil
- 1/2 lemon, for juicing
- kosher salt and freshly ground black pepper
- 1Preheat the oven to 400°F.
- 2Defrost the puff pastry slightly and unroll it onto a parchment-lined baking sheet. Use a paring knife to score a 1/4-inch border around the edge of the pastry. Make an egg wash by whisking one egg yolk with 1/2 teaspoon water, and brush the egg wash along the border. (You will not need all of the egg wash.) Return the puff pastry to the freezer until you’re ready to use it.
- 3Slice the bacon into 3/8-inch-thick slices. Stack the slices in two piles, then cut the bacon crosswise into 3/8-inch even-sided rectangles or lardons.
- 4Heat a large sauté pan over high heat for 2 minutes. Add 1 tablespoon olive oil, and allow to heat another minute. Add the bacon, and sauté over medium high heat 4 to 5 minutes, until slightly crisp but still tender. Reduce the heat to low, and toss in the young onions, thyme, and 1/2 teaspoon salt. Stir together a minute or two, until the onions are just wilted. Toss in the onion tops, and remove to a baking sheet or platter to cool.
- 5Place the ricotta, remaining egg yolk, and remaining tablespoon olive oil in the bowl of a food processor. Purée until smooth, and transfer to a medium bowl. Gently fold in the crème fraîche and season with 1/8 teaspoon salt and a pinch of pepper.
- 6Spread the ricotta mixture on the puff pastry within the scored border. Lay the Cantal over the ricotta, and arrange the bacon-onion mixture on top.
- 7Bake the tart 20 to 25 minutes, rotating the baking sheet once, until the cheese is bubbling and the crust is golden brown. Lift up the edge of the tart and peek underneath to make sure the crust is cooked through. (If you underbake the tart, it will be soggy.).
- 8Toss the herbs in a small bowl with salt, pepper, a drizzle of super-good olive oil, and a squeeze of lemon juice.
- 9Let the tart cool a few minutes, and serve it on a cutting board at the table. Serve the herb salad in a small, pretty bowl.
- 10To serve individual portions, cut six wedges from the tart and garnish each one with a little herb salad.
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Nutritional Facts for Onion, Bacon, and Ricotta Tart
Serving Size: 1 (185 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 565.2
- Calories from Fat 376
- Total Fat 41.8 g
- Saturated Fat 12.9 g
- Cholesterol 120.1 mg
- Sodium 995.8 mg
- Total Carbohydrate 28.3 g
- Dietary Fiber 2.2 g
- Sugars 3.7 g
- Protein 19.9 g
The following items or measurements are not included:
extra virgin olive oil