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Bacon Onion Tart
Our Bacon Onion Tart has puff pastry topped with a rich and creamy sauce, crisp bacon, tender cooked onions, and two kinds of cheese on top. Serve with a balsamic vinegar reduction drizzled over the top.
Ingredients
1 box puff pastry sheets (1.1-pound box, two sheets per box)
Flour to dust the counter
1 tablespoon extra-virgin olive oil
1 pound extra thick bacon, cut into half-inch lardons
1 1/2 pounds white onion, cut into thick vertical slices
1 16-ounce container country style cottage cheese (not low fat)
1/2 cup sour cream
1 egg yolk
1 tablespoon all-purpose flour
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves
4 ounces Gruyere Swiss, grated fine
1 cup Romano cheese, grated fine
1/2 cup balsamic vinegar (or buy balsamic reduction)
Instructions
- If frozen, thaw the puff pastry sheets.
- Connect the two sheets end-to-end with a tiny bit of water to seal the seam. This connected sheet should be the length of a standard sheet tray.
- Sprinkle a little flour on your counter and with a rolling pin, roll to the width of the sheet tray to come up the edges, only rolling to widen, not lengthen.
- Roll up the sheet on to your rolling pin and unroll into the pan. Press up the edges and use a knife to cut off any excess. If there are parts that don’t reach the edge, use the scraps with a dab of water and fill in the bare spots, if any. Cover the pan with a towel so it doesn’t dry out.
- Preheat oven to 400 degrees F. with a rack in center and a rack close to the top.
- In a large saute pan over medium heat add the oil and once hot, add the bacon. Cook for five minutes.
- After five minutes, stir in the onions and cook for five more minutes.
- Pour the mixture into a strainer over a bowl and drain off all fat. Discard fat.
- In a food processor, puree cottage cheese until smooth then add the sour cream, egg yolk, flour and pepper and pulse to combine.
- Scrape this onto the prepared puff pastry and with an offset spatula, spread to the edges.
- Sprinkle the top with the fresh thyme.
- The bacon and onion mixture will still be hot so use tongs to remove and spread over sauce covered pastry.
- Bake for 20 minutes in the middle rack.
- After 20 minutes, sprinkle on the Gruyere and Romano cheeses and move to the top rack and bake for ten more minutes.
- Place under the broiler for a minute to brown.
- While the tart bakes, pour vinegar into a small sauce pan and heat to a simmer and cook to reduce by half. Be careful to regulate the flame so it doesn’t bubble over.
- As soon as the finished tart comes out of the oven, cut into 12 pieces (3X4) and drizzle on the reduced balsamic vinegar and serve.
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Notes
*If the balsamic reduction cools before you use it, it will be too thick to drizzle. Just heat in the microwave in five second bursts and stir until it is loose enough to use.
Find it online: https://www.afamilyfeast.com/bacon-onion-tart/
