Savory Mushroom, Onion, and Bacon Puff Pastry Tart Tasty Recipes

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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."

Ingredients :

• 1 sheet frozen puff pastry, thawed
• 2 tablespoons extra-virgin olive oil, divided
• 1/4 pound thick-sliced bacon, chopped
• 2 cups thinly sliced red onions
• 1 (8 ounce) package sliced button mushrooms
• 1 tablespoon fresh thyme leaves
• salt and ground black pepper to taste
• 1/2 cup ricotta cheese, drained
• 1 large egg yolk
• 1 cup grated Gruyere cheese

Instructions :

Prep : 20M	Cook : 6M	Ready in : 55M

• Preheat the oven to 400 degrees F (200 degrees C).
• 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.
• 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.
• 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.
• Bake in the preheated oven until crust is golden brown and crisp, 20 to 25 minutes.

Notes :

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