cheese and onion tart
Basic ingredients for cheese and onion tart
- 8 slices of thick-cut bacon. Cut crosswise into matchsticks
- 1 large onion, thinly chopped Kosher salt, freshly cracked pepper, and 3 sprigs of fresh Thyme, leaves removed, chopped
- 1/2 cup farmer’s cheese
- 1/2 cup creme fraiche
- 1 large yolk All-purpose flour
- 1 sheet puff pastry, defrosted
- 1 teaspoon ground pecorino
- 1 cup minced fresh herbs
How to make cheese and onion tart
- Preheat the oven to 425°F. Line two sheets of pans with parchment paper.
- Now Cook the bacon in a medium skillet on medium heat until it starts to turn golden brown, about 3 to 5 minutes.
- Cook the onions until they soften, approximately 3 minutes. Season with salt and pepper. Allow cooling. The thyme should be added to the cooled bacon-onion mix.
- Combine the farmer’s cheddar, creme fraiche, and egg yolk in a bowl. Season with salt and pepper as needed. Set aside. After this, Place the puff pastry on top of the floured surface. Then flour the top and roll it into a rectangle measuring 13 by 18 inches.
- Divide the pastry into two pieces and transfer them to a sheet pan. Use a fork to dock the puff pastry. (Pierce the tines lightly with the tines) Leave a 1-inch border unaltered.
- Spread the cheese mixture evenly between the two sheets of puff pastry. Each tart should be topped with half the bacon-onion mix. Bake the tarts on the lower racks for 25 minutes. Turn the pan halfway through. Garnish the tarts with the pecorino cheese and chives.