Carmelized Onion & Bacon Tart

Photo: Jo Ann

Ingredients

Ingredients:

4 slices bacon, cut into 1/2-inch pieces

4 inches small onions, cut half lengthwise and thickly sliced

1 tablespoon plus 1 teaspoon chopped fresh thyme leaves

kosher salt

1 cup whole-milk ricotta cheese

1 egg yolk

freshly ground pepper

1/4 cup plus 1 tablespoon Parmigiano-Reggiano

1 (8-inch) frozen pie or tart shell

Preparation

Preheat oven to 350 degrees. Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around the edges. Transfer to paper towels to drain, and set aside, leaving 1 tablespoon bacon fat in pan. Crumble bacon after cooling.

Add onion to pan and cook over medium-high heat, stirring occasionally, until they start to brown, about 8 minutes. Turn heat to medium-low and add 1 tablespoon thyme and pinch of salt. Continue to cook until onions are soft and deep golden brown, about 20 minutes more.

Meanwhile, combine ricotta, egg yolk, 1/2 teaspoon salt, pinch of pepper, 1 teaspoon thyme, and 1/4 cup Parmigiano in a small bowl. Stir well to combine.

Spread ricotta mixture evenly on the bottom of tart shell. Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano. Sprinkle bacon over top. Transfer to oven and bake until edges of filling are golden grown, 30 to 40 minutes.