How To Make Caramelized Onion and Bacon Tart
If you’re up for a hearty and savory breakfast, then this onion and bacon tart is perfect. It’s even full of ricotta and parmesan cheeses.
Serves:
Ingredients
- 4slicebacon
- 4small onions
- 1tbspfresh thyme leaves,chopped
- 1tspfresh thyme leaves,chopped
- kosher salt
- 1cupwhole milk ricotta cheese
- 1egg yolk
- freshly ground pepper
- ¼cupparmigiano-reggiano,grated
- 1tbspparmigiano-reggiano,grated
- 1pie shell,or tart shell, frozen
Instructions
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Preheat oven to 350 degrees F.
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Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around edges.
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Transfer to paper towels to drain, and set aside, leaving 1 tablespoon bacon fat in pan.
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Crumble bacon after cooling.
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Add onions to pan and cook over medium-high heat for about 8 minutes, stirring occasionally, until they start to brown.
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Turn heat to medium-low and add 1 tablespoon thyme and pinch of salt.
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Continue to cook for 20 minutes more until onions are soft and deep golden brown.
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Meanwhile, combine ricotta, egg yolk, half a teaspoon salt, pinch of pepper, 1 teaspoon thyme, and ¼ cup Parmigiano in a small bowl.
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Stir well to combine.
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Spread ricotta mixture evenly on the bottom of tart shell.
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Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano.
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Sprinkle bacon over top.
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Transfer to oven and bake for 30 to 40 minutes until edges of filling are golden brown.
Nutrition
- Calories: 380.35kcal
- Fat: 25.42g
- Saturated Fat: 11.18g
- Trans Fat: 0.03g
- Monounsaturated Fat: 9.62g
- Polyunsaturated Fat: 2.82g
- Carbohydrates: 26.13g
- Fiber: 1.67g
- Sugar: 2.36g
- Protein: 11.94g
- Cholesterol: 63.46mg
- Sodium: 428.47mg
- Calcium: 199.91mg
- Potassium: 196.72mg
- Iron: 0.99mg
- Vitamin A: 77.71µg
- Vitamin C: 4.31mg
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