Savory Bacon and Onion Ricotta Tart
Delight in the rich and savory flavors of this Savory Bacon and Onion Ricotta Tart, perfect for breakfast or brunch gatherings. Flaky puff pastry serves as a beautiful base, layered with creamy ricotta and crème fraîche, topped with smoky bacon and caramelized young onions. A medley of fresh herbs adds brightness and depth, making this dish not just a meal, but a culinary experience to be shared with family and friends. Whether enjoyed warm from the oven or at room temperature, this tart will impress and satisfy.
6
Servings
N/A
Calories
17
Ingredients
Ingredients
Frozen all-butter puff pastry
1 sheet (Defrosted and unrolled)
Extra large egg yolks
2 (Separated from the whites)
Apple wood smoked bacon
1/2 lb (Cut into 3/8-inch cubes)
Extra virgin olive oil
2 tablespoons
Young onions (red and white)
2 cups (Sliced)
Thyme leaves
1 tablespoon (Fresh)
Young onion tops (or scallions)
1/2 cup (Diagonally sliced)
Whole milk ricotta
1/2 cup (Drained if wet)
Crème fraîche
1/4 cup
Cantal cheese (or Gruyere/Comte)
1/3 lb (Thinly sliced)
Flat leaf parsley
1/2 cup (Leaves only)
Tarragon leaves
1/4 cup
Chervil sprigs
1/4 cup
Chives
-inch snipped
Super-good extra virgin olive oil
1 drizzle
Lemon
1/2 (For juicing)
Kosher salt and freshly ground black pepper
To taste
Instructions
1
Preheat the oven to 400°F (200°C).
2
Begin by slightly defrosting the puff pastry and unrolling it onto a parchment-lined baking sheet. Use a paring knife to carefully score a 1/4-inch border around the pastry edge. Create an egg wash by whisking one egg yolk with 1/2 teaspoon of water, then brush it onto the scored border. Return the pastry to the freezer to keep it firm.
3
Slice the bacon into 3/8-inch-thick pieces, then cut each piece crosswise into even-sided rectangles, creating lardons.
4
In a large sauté pan, heat over high heat for 2 minutes. Add 1 tablespoon of olive oil, allowing it to heat for another minute. Add the bacon, sautéing for 4 to 5 minutes until the bacon is slightly crisp yet tender.
5
Lower the heat to medium-low and add the sliced young onions, thyme, and 1/2 teaspoon salt. Stir the mixture for 1-2 minutes until the onions are just wilted. Incorporate the young onion tops, then transfer the mixture to a baking sheet or platter to cool.
6
In a food processor, blend the ricotta, the remaining egg yolk, and the remaining tablespoon of olive oil until smooth. Transfer the mixture to a medium bowl, then gently fold in the crème fraîche along with 1/8 teaspoon salt and a pinch of black pepper.
7
Spread the ricotta mixture evenly over the puff pastry, staying within the scored edges. Layer the thin slices of Cantal cheese over the ricotta, then artfully arrange the bacon-onion mixture on top.
8
Bake the tart in the preheated oven for 20 to 25 minutes, rotating the baking sheet halfway through, until the cheese is bubbling and the crust is golden brown. To ensure the crust is fully cooked, lift the edge and peek underneath before removing it from the oven.
9
In a small bowl, toss together the parsley, tarragon, chervil, chives, salt, pepper, a drizzle of high-quality olive oil, and a squeeze of lemon juice for a fresh herb salad.
10
Allow the tart to cool for a few minutes before serving. Cut the tart into six wedges and garnish each serving with a bit of the herb salad. Present the remaining herb salad in a small bowl at the table.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Bacon and Onion Ricotta Tart?
It is a savory brunch dish featuring a flaky puff pastry base layered with creamy ricotta, crème fraîche, smoky apple wood bacon, caramelized young onions, and a fresh herb salad.
What temperature should the oven be for this recipe?
The oven should be preheated to 400°F (200°C).
How many people does this tart serve?
This recipe yields approximately 6 servings.
What type of pastry is used as the base?
The recipe uses one sheet of frozen all-butter puff pastry, defrosted and unrolled.
How do I prepare the puff pastry border?
Use a paring knife to carefully score a 1/4-inch border around the pastry edge and brush it with an egg wash.
What is in the egg wash?
The egg wash is made by whisking one egg yolk with 1/2 teaspoon of water.
What kind of bacon is recommended?
Apple wood smoked bacon is recommended for this recipe.
How should the bacon be cut?
The bacon should be cut into 3/8-inch-thick cubes or lardons.
How long should I sauté the bacon?
Sauté the bacon for 4 to 5 minutes until it is slightly crisp yet tender.
What are young onions?
Young onions are early-harvested onions; you can use both the red and white parts along with the green tops.
Can I substitute young onions?
Yes, you can use scallions as a substitute for the young onion tops.
How do I prepare the ricotta filling?
Blend whole milk ricotta, an egg yolk, and olive oil in a food processor until smooth, then fold in crème fraîche.
Should I drain the ricotta?
Yes, if the ricotta is wet, it should be drained before use.
What type of cheese is layered over the ricotta?
Thinly sliced Cantal cheese is used in this recipe.
What are good substitutes for Cantal cheese?
Gruyere or Comte cheese are excellent substitutes if Cantal is unavailable.
How do I know when the tart is finished baking?
The tart is done when the cheese is bubbling, the crust is golden brown, and the bottom is fully cooked.
How long does the tart bake?
It takes approximately 20 to 25 minutes in the oven.
What herbs are in the fresh herb salad?
The salad consists of flat leaf parsley, tarragon, chervil, and snipped chives.
How is the herb salad dressed?
It is tossed with a drizzle of high-quality olive oil, a squeeze of lemon juice, salt, and pepper.
When should the herb salad be added?
Garnish each wedge with a bit of the herb salad just before serving.
Should the tart be served hot or cold?
It can be enjoyed warm from the oven or at room temperature.
How should the tart be sliced?
The tart should be cut into six even wedges.
What does scoring the pastry border do?
Scoring helps the edges rise while keeping the center flat for the toppings.
Why put the pastry back in the freezer after scoring?
It keeps the pastry firm, which helps achieve a better flake and rise when it hits the hot oven.
Can I use olive oil in the ricotta mixture?
Yes, one tablespoon of olive oil is blended into the ricotta to help make it smooth.
What seasoning is used for the bacon and onion mixture?
The mixture is seasoned with fresh thyme leaves, salt, and pepper.
Is this recipe suitable for vegetarians?
No, this recipe contains bacon, but it could be adapted by omitting the meat.
What is the texture of the finished tart?
The tart has a flaky, buttery crust with a creamy center and slightly crisp toppings.
Is this recipe considered easy?
Yes, it is tagged as an easy recipe suitable for home cooks.
What makes the herb salad 'bright'?
The combination of fresh tarragon, chervil, and a squeeze of lemon juice adds a bright, acidic contrast to the rich bacon and cheese.