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Onion, Bacon, and Ricotta Tart

The aroma of caramelized onions, smoky bacon, and flaky pastry takes me back to bustling Parisian bistros. I remember a small, family-run café on the Left Bank where I first tasted a tart that sang with these flavors. It was simple, rustic, and utterly unforgettable – the perfect balance of savory and sweet, richness and tang. Each bite transported me to a cozy corner, a glass of wine in hand, watching the city lights twinkle outside. I’ve been chasing that flavor memory ever since, and this recipe comes incredibly close.

Recipe Overview

Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 6
Yield: 1 tart
Dietary Type: Not Gluten-Free

Ingredients

1 sheet frozen all-butter puff pastry
2 extra-large egg yolks
½ lb applewood 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
½ cup diagonally sliced young onion tops (may use scallions)
½ cup whole milk ricotta, drained if wet
¼ cup creme fraiche
⅓ lb Cantal cheese, Gruyere cheese, or Comte cheese, thinly sliced
½ cup flat-leaf parsley leaves only
¼ cup tarragon leaf
¼ cup chervil sprigs
¼-inch-snipped chives
1 drizzle super-good extra virgin olive oil
½ lemon, for juicing
Kosher salt and freshly ground black pepper

Equipment Needed

Baking sheet
Parchment paper
Paring knife
Large sauté pan
Food processor
Medium bowl
Small bowl
Cutting board

Instructions

Preheat the oven to 400°F (200°C).
Slightly defrost the puff pastry and unroll it onto a parchment-lined baking sheet. It should still be cold but pliable enough to work with.
Use a paring knife to score a ¼-inch border around the edge of the pastry, being careful not to cut all the way through. This will create a raised edge once baked.
Make an egg wash by whisking one egg yolk with ½ teaspoon water. Brush the egg wash along the scored border. This will help the crust turn golden brown and glossy. You will not need all of the egg wash.
Return the puff pastry to the freezer until you’re ready to use it. This helps the pastry keep its shape and rise properly in the oven.
Slice the bacon into ⅜-inch-thick slices. If you have a thick slab, this is best done when the bacon is very cold.
Stack the sliced bacon in two piles, then cut the bacon crosswise into ⅜-inch even-sided rectangles, also known as lardons. This ensures even cooking.
Heat a large sauté pan over high heat for 2 minutes. The pan needs to be hot before adding the oil and bacon.
Add 1 tablespoon olive oil and allow it to heat another minute. The oil should shimmer but not smoke.
Add the bacon and sauté over medium-high heat for 4 to 5 minutes, until slightly crisp but still tender. You want the bacon to render its fat but not become overly crunchy.
Reduce the heat to low and toss in the sliced young onions, thyme, and ½ teaspoon salt. Stir together for a minute or two, until the onions are just wilted.
Toss in the onion tops and remove the mixture to a baking sheet or platter to cool. Cooling the mixture slightly prevents it from making the tart soggy.
Place the ricotta, remaining egg yolk, and remaining tablespoon olive oil in the bowl of a food processor.
Purée until smooth. This creates a creamy base for the tart.
Transfer the ricotta mixture to a medium bowl. Gently fold in the creme fraiche and season with ⅛ teaspoon salt and a pinch of pepper.
Remove the puff pastry from the freezer. Spread the ricotta mixture on the puff pastry within the scored border.
Lay the sliced Cantal, Gruyere, or Comte cheese over the ricotta.
Arrange the bacon-onion mixture on top of the cheese.
Bake the tart for 20 to 25 minutes, rotating the baking sheet once halfway through, 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.
While the tart is baking, toss the parsley, tarragon, and chervil in a small bowl with salt, pepper, a drizzle of super-good olive oil, and a squeeze of lemon juice. This herb salad adds a refreshing element to the rich tart.
Let the tart cool a few minutes before serving.
Serve the tart on a cutting board at the table. Serve the herb salad in a small, pretty bowl.
To serve individual portions, cut six wedges from the tart and garnish each one with a little herb salad.

Expert Tips & Tricks

Chilling the pastry: Keeping the pastry cold throughout the preparation process is crucial for achieving a flaky crust. If your kitchen is warm, chill the pastry in the freezer for a few minutes before each step.
Bacon rendering: Don’t rush the bacon. Allowing it to render its fat slowly over medium-high heat will result in crispier bacon and more flavorful fat to cook the onions in.
Cheese variation: Experiment with different cheeses. Fontina, Emmental, or even a sharp cheddar would work well in this tart.
Make-ahead: The bacon-onion mixture can be made a day in advance and stored in the refrigerator. Bring it to room temperature before assembling the tart.
Preventing a soggy bottom: Ensure the ricotta is well-drained. Placing it in a cheesecloth-lined sieve for an hour will remove excess moisture.

Serving & Storage Suggestions

Serve the tart warm or at room temperature. The fresh herb salad is best added just before serving to prevent it from wilting. This tart is delicious on its own, but it also pairs well with a simple green salad or a cup of creamy tomato soup.

Leftovers can be stored in the refrigerator for up to 3 days. To reheat, warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also reheat individual slices in a microwave, but the crust will lose some of its crispness. Freezing is not recommended, as the puff pastry can become soggy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	565 kcal	28%
Total Fat	42g	65%
Saturated Fat	13g	65%
Cholesterol	120mg	40%
Sodium	996mg	41%
Total Carbohydrate	28g	10%
Dietary Fiber	2g	7%
Sugars	4g	N/A
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegetarian: Omit the bacon and substitute with sautéed mushrooms or roasted vegetables like zucchini, bell peppers, and eggplant.
Spicy: Add a pinch of red pepper flakes to the bacon-onion mixture for a touch of heat.
Gluten-Free: Use a gluten-free puff pastry. Be aware that the texture may differ from traditional puff pastry.
Seasonal: Adapt the filling based on the season. In the fall, add roasted butternut squash or pumpkin. In the spring, use asparagus or ramps.
Cheese Alternatives: Goat cheese could replace the ricotta or be used alongside for a tangier flavor.

FAQs (Frequently Asked Questions)

Q: Can I use pre-crumbled bacon instead of a slab?
A: While you can, using bacon from a slab that you dice yourself tends to be fresher and more flavorful, rendering fat more effectively. Pre-crumbled bacon often contains preservatives and may not crisp up as nicely.

Q: Can I make this tart ahead of time?
A: You can assemble the tart a few hours in advance and keep it refrigerated. However, it’s best to bake it just before serving for the crispiest crust. The bacon-onion mixture can also be made a day ahead.

Q: What if my puff pastry is sticking to the parchment paper?
A: Ensure your parchment paper is not damaged. Lightly dust the parchment with flour before unrolling the pastry if it’s particularly sticky.

Q: How do I prevent the crust from burning?
A: If the crust is browning too quickly, tent it loosely with aluminum foil during the last 5-10 minutes of baking.

Q: Can I use dried thyme instead of fresh?
A: Yes, but use half the amount (½ tablespoon) as dried herbs are more concentrated in flavor. Fresh thyme offers a brighter aroma, but dried thyme will still work well.

Final Thoughts

This Onion, Bacon, and Ricotta Tart is more than just a recipe; it’s an invitation to create a little piece of culinary magic in your own kitchen. The combination of sweet onions, savory bacon, and creamy ricotta, all nestled in a flaky crust, is simply irresistible. Don’t be afraid to experiment with variations, and most importantly, enjoy the process of creating something delicious and beautiful. I encourage you to share your experiences and adaptations with me – and perhaps pair this delightful tart with a crisp white wine for the ultimate indulgence!

Onion, Bacon, and Ricotta Tart Recipe