Caramelized Onion and Bacon Tart

By Beth_3609

Ingredients

• For the filling:
• Phillo Dough
• • 4 slices bacon, cut into 1/2-inch pieces
• • 4 small onions, cut in half lengthwise and thickly sliced
• • 1 tbsp plus 1 tsp thyme leaves, chopped
• • Kosher salt
• • 1 cup ricotta
• • 1 large egg yolk
• • Pinch of freshly ground black pepper
• • 1/4 cup plus 1 tbsp freshly grated Parmigiano-Reggiano

Preparation

Step 1

Reduce the oven temperature to 350 F. Cook the bacon in a medium frying pan over medium-high heat until the fat is mostly rendered and the bacon is crisp around the edges. Don’t cook it too much now as it will be cooking again on top of the tart. Transfer to paper towels to drain and set aside, leaving 1 tbsp of the bacon fat in the pan.
Add the onions to the pan and cook over medium-high heat until they start to brown, about 8 minutes. Turn the heat to medium-low and add 1 tbsp of the thyme and a pinch of salt. Continue to cook until the onions are meltingly soft and deep golden brown, about 20 minutes more. Add more salt, according to your taste.

Meanwhile, combine the ricotta, egg yolk, ½ tsp salt, the pepper, the remaining 1 tsp thyme, and ¼ sup of the Parmigiano in a small bowl. Stir well to combine.

Spread the ricotta mixture evenly on the bottom of the tart shell. Arrange the onions on top of the ricotta and sprinkle with the remaining 1 tbsp Parmigiano. Sprinkle the bacon over the top. Transfer to the oven and bake for about 30-40 minutes, until the bacon is crispy and ricotta filling is puffed and set. Serve warm or at room temperature.