Savory Mushroom, Onion, and Bacon Puff Pastry Tart

This recipe was inspired by a tart I tasted in a local French restaurant. It is completely irresistible. Paired with a hearty salad, you have a meal that no one will turn away from.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 482 Calories

Ingredients

• salt and ground black pepper to taste
• 1 large egg yolk
• 1 sheet frozen puff pastry, thawed
• 1 (8 ounce) package sliced button mushrooms
• 1 cup grated Gruyere cheese
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon fresh thyme leaves
• ¼ pound thick-sliced bacon, chopped
• 2 cups thinly sliced red onions
• ½ cup ricotta cheese, drained

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C).

Step 2

Unroll puff pastry onto a baking sheet. Score edges at 1/4-inch intervals using a paring knife or press edges using a fork. Return pastry to the freezer until you're ready to use it.

Step 3

Heat a large skillet over high heat. Add 1 tablespoon oil and heat for 1 minute. Reduce heat to medium-high. Add bacon and cook until crisp around the edges but stiff soft in the center, 3 to 4 minutes. Reduce heat to low. Add onions, mushrooms, and thyme. Sprinkle with 1/4 teaspoon salt to help vegetables release water. Cook, stirring often, until vegetables begin to wilt and most of the water has evaporated, 5 to 7 minutes. Season with black pepper to taste. Remove from heat and transfer mixture to a platter.

Step 4

Place ricotta cheese in a bowl. Beat in egg yolk and remaining oil until smooth. Season with salt and black pepper. Spread ricotta mixture to within 1/2-inch of the edges of the puff pastry. Sprinkle Gruyere cheese on top, then cover with mushroom mixture.

Step 5

Bake in the preheated oven until crust is golden brown and crisp, 20 to 25 minutes.