- 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
- 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.
05/21/2019
recipepes.com
savory mushroom, onion, and bacon puff pastry tart, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
