Need some more tips to enhance your cooking skills? Here are a few I find very useful.
Always have a garbage pail or garbage bowl near you. This makes the prepping process go faster and your excess won’t be sitting on the counter taking up room. Just place the waste in the can or bowl and voila! More clean space to cook on.
Always clean as you go. It is more efficient and creates more of a stress-free environment.
Change your kitchen sponges often. I always have a new one close by so I can toss the old one when I need to.
Use parchment paper. It is so versatile! Roast your veggies on it or line your baking pans with it to help make for a faster and easier clean-up. You won’t have to worry about your baked goods sticking to the pan, and everyone has encountered that once or twice.
Find the largest mixing bowl you can. I have a huge one, and it makes mixing anything, from salads to meatloaf so much easier.
Place a damp kitchen towel or damp paper towel under your cutting board to prevent it from slipping.
Buy some hand towels on sale and use them as your kitchen towels. They are much more absorbent and makes drying dishes quick and easy.
And always, always do your mise en place before you start cooking. This is gathering and preparing all the ingredients your recipe calls for before you begin cooking.
Put these tips to use when you try this recipe! Prepare and measure all the ingredients before you begin to prepare the tart. You will be less intimidated by all of them if you do.
This outrageously good tart is simple enough for a Sunday brunch and elegant enough to make for a holiday dish! There is ooey-gooey cheese in every bite. The bacon takes the flavor up to a whole new level of delish. The onions and herbs combine beautifully to make this one of the best tarts you will ever have.
This recipe will serve 8 people who will be over the moon with the sensational flavor.
Ingredients for Onion Tart with Bacon and Ricotta:
1 sheet frozen puff pastry
2 extra-large egg yolks, seperated
3 tablespoons extra-virgin olive oil,
6 strips bacon, cut into small squares
1 1/4 cups white onion, thinly sliced
1 1/4 cups red onion, thinly sliced
1/2 cup whole milk ricotta
1/4 cup crème fraiche
1/4 pound Gruyere, thinly sliced
1 tablespoon fresh thyme
6 chives, cut into small pieces
2 tablespoons fresh parsley, chopped
Salt and pepper to taste
Preheat the oven to 400°.
Defrost the puff pastry by putting in the refrigerator for 1/2 an hour.
Unroll the puff pastry and using a knife, thinly score the outer edge of the pastry, about 1/4 inch from the edge.
Mix one of the egg yolks with 1 teaspoon of water.
Brush the outside of the border (between the knife score and the edge) with the egg wash.
Place the puff pastry in the freezer until you are ready to use it.
Slice the bacon into neat little squares.
Heat a heavy bottom pan or skillet with 2 tablespoons of olive oil over medium-high heat.
Add the bacon and sauté until bacon is lightly crisp but still tender on the inside.
Place the onions, thyme, and parsley in the pan.
Season with salt and pepper.
Cook until the onions are slightly wilted, about 4 to 5 minutes.
Remove them from the pan and let them cool.
Using a small food processor, place the ricotta, remaining egg yolk and 1 tablespoon olive oil in.
Process until smooth and transfer to a medium-sized bowl.
Gently fold in the crème fraiche and season with salt and pepper.
Take out the puff pastry and place it on a baking sheet lined with parchment paper.
Spread the ricotta mixture in the center of the puff pastry, making sure to even it out to the scored lines.
Sprinkle the chives over the ricotta mixture.
Layer the Gruyere over the chives.
Arrange onion mixture over the top.
Bake the tart for 20 to 25 minutes, rotating the baking sheet once, until the cheese is bubbling and the crust is golden brown.
Make sure the bottom of the crust is cooked (otherwise it will be soggy).
Let the tart cool for a few minutes, then cut into wedges and serve warm.
It’s that simple!
