Young Onion Tart with Cantal, Applewood-Smoked Bacon, and Herb Salad

Makes 8-12 servings

From Emily: This is a recipe from Sunday Suppers at Lucques by Suzanne Goin. Every time I make this people ask where I bought it. It’s pretty easy to make and INSANELY delicious.

ingredients

1 sheet frozen all-butter puff pastry
Parchment paper
2 extra-large egg yolks
1/2 pound applewood-smoked bacon
2 tbsp virgin olive oil
2 cups sliced young onions, red & white if possible
1 tbsp thyme leaves
1/2 cup diagonally sliced young onion tops
1/2 cup whole milk ricotta, drained if wet
1/4 cup crème fraiche
1/3 pound Cantal or Gruyere cheese, thinly sliced
1/2 cup flat leaf parsley leaves
1/4 cup tarragon leaves
1/4 cup chervil sprigs
1/4 cup 1/2 inch snipped chives
1/2 lemon salt & pepper

directions

1
Preheat oven to 400 degrees.
2
Defrost puff pastry slightly and unroll onto parchment-lined baking sheet. Use a paring knife to score 1/4 inch border around edge of pastry. Make an egg wash by whisking one egg yolk w/1/2 tsp water, then brush along border (you won’t use all of egg wash). Return puff pastry to freezer until ready to use.
3
Slice bacon into 3/8 inch rectangles.
4
Heat large sauté pan over heat for 2 mins. Add 1 tbsp olive oil and allow to heat another minute. Add bacon, and sauté over medium heat, and toss in young onions, thyme, and 1/2 tsp salt. Stir together 1-2 mins, until onions are just wilted. Toss in onion tops, and remove to platter to cool.
5
Place ricotta, remaining egg yolk and tbsp oil in food processor. Puree until smooth, and transfer to a medium bowl. Gently fold in crème fraiche and season w/1/8 teaspoon salt and pinch of pepper.
6
Spread ricotta mixture on puff pastry within the scored border. Lay Cantal over the ricotta, and arrange bacon mixture on top.
7
Bake the tart 20-25 mins until cheese is bubbling and crust is golden brown. Lift edges of pastry and peek underneath to make sure crust is cooked through (otherwise will be soggy).
8
Toss herbs in small bowl with salt, pepper, drizzle of olive oil and squeeze of lemon juice.
9
Let tart cool a few minutes. Serve herb salad atop individual tart portions.