Ricotta, bacon and red onion tart recipe
A simple but great tasting tart that will will keep you warm any night of the week. Made with red onions and ricotta, it's a feast for the eyes as well!
See method- Serves 4
- 12 mins to prepare and 28 mins to cook
- 630 calories / serving
Ingredients
- 200g (7oz) lean bacon
- 15ml (1tbsp) olive oil
- 2 cloves garlic, thinly sliced
- 1tbsp thyme leaves
- 1 x 375g pack ready rolled vegan puff pastry
- 250g (8oz) ricotta cheese
To serve
- 1 x 90g pack baby leaf and rocket salad
Each serving contains
- Energy
- 2630kJ 630.0kcal
- Fat
- 41g
- Saturates
- 19g
- Salt
- 2.1g
- Sugars
- 9g
of the Reference intake
Carbohydrate 45.7gProtein 21.0gFibre 2.6g
Method
- Preheat the oven to gas 6, 200°C, fan 180°C. Place a baking sheet in the oven.
- Dice the bacon, then put the oil in a large frying pan over a high heat and cook until the bacon turns golden. Remove with a slotted spoon and set aside.
- Add garlic and onions to the pan, turn the heat down and cook for about 6-8 minutes until softened and just turning golden. Stir in half the thyme leaves.
- Unroll the puff pastry and keep it on the baking paper it comes wrapped in. Score a 1-1.5 cm (1⁄2-3⁄4in) border around the edge. Spread the ricotta over the middle of the tart inside the border. Spoon on the onion mixture. Scatter over the diced bacon.
- Transfer the tart, still on the baking paper, to the baking sheet in the oven. Bake for 15-20 minutes, until risen and golden. Remove from the oven and scatter with the remaining thyme. Serve with the green salad.
- See more Autumn recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
