Bacon Onion And Cheese Tart

Bacon Onion And Cheese Tart

The best way I can describe the recipe for this bacon onion and cheese tart is one part quiche and one part pizza. But no matter which way you slice it, one thing is for sure.

It’s pure heaven for your tastebuds!

This was my first time trying this recipe, but it won’t be my last. It’s always a risk not testing a new dish first before blogging about it, but this is one risk that paid off.

Easy to make with only a handful of ingredients, it’s perfect to serve for a cozy winter dinner party, or even breakfast or brunch.

Ingredients For A Bacon Onion And Cheese Tart

• 8 slices thick-cut bacon, cut crosswise into thin strips
• 1/2 of a large sweet onion, diced
• 1 teaspoon dried thyme
• 1/2 cup ricotta cheese
• 1/2 cup sour cream
• 1 large egg yolk
• All-purpose flour, for dusting
• 2 sheets of frozen puff pastry, defrosted
• 1 tablespoon fresh grated Parmesan cheese
• 1 tablespoon fresh chives, minced
• salt and pepper to taste

*Note: The original recipe called for Farmer’s cheese and creme fraiche. I swapped both for more easily accessible ingredients like ricotta (instead of Farmer’s cheese) and sour cream (for the creme fraiche).

How To Prepare A Bacon Onion And Cheese Tart

First, preheat the oven to 425℉ and line two baking sheets with parchment paper.

In a medium saute pan, cook the bacon over medium-low heat until it begins to render, about 3 to 5 minutes.

Next, add the diced onions and cook until they start to get soft, about 3 minutes. Season the bacon and onion mixture with salt and pepper to taste and 1 teaspoon of dried thyme.

Mix well, then set aside to let it cool while you prepare the rest of the tart.

In a medium mixing bowl, combine the ricotta cheese, sour cream, and egg yolk. Stir well, season with salt and pepper as needed, and set the bowl aside.

Flour a flat surface and place one of the puff pastry sheets on top. Then sprinkle a bit of flour on the top and gently roll it into a 9 x 13-inch rectangle. Repeat the process with the second puff pastry sheet.

Then, use a fork to pierce (or dock) the pastry slightly, leaving a 1-inch border near the edge.

Carefully lay each pastry on the prepared baking sheets. Divide the cheese sauce between the two tarts and spread evenly on the docked area.

Next, top each tart with half of the bacon-onion mixture.

Place the tarts in the oven to bake for 25 minutes or until the crust is golden brown. Be sure to rotate the baking sheets halfway through so the tarts bake evenly and don’t burn.

When done, remove from the oven and garnish with fresh grated Parmesan cheese and some chives. Yum!

Although I think this dish tastes best fresh, leftovers can be stored in an airtight food storage container in the fridge for up to 3-5 days.

Bacon Onion And Cheese Tart

I hope you enjoy this recipe as much as we did! My husband raved about it, so this is one that we’ll definitely keep in the meal rotation!

As always, you can find all of my favorite recipe creations HERE. And don’t forget to join me on Pinterest for even more easy recipe ideas!

Enjoy!