Fennel and Onion Tart
(from kintyre’s recipe box)
Source: Recipe card
Prep time: 10 minutes
Cook time: 25 minutes
Serves 12 people
Categories: appetizer, not tried
Ingredients
- 2 frozen puff pastry sheets, thawed
- 1/2 cup whole milk ricotta cheese
- 1/4 cup sour cream
- 6 bacon slices, cut into 1/2 inch pieces
- 1/2 cup thinly sliced fennel bulb
- 1/2 onion, thinly sliced
- 1/4 cup freshly grated Parmesan
Directions
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Preheat oven to 400 degrees. Coat a large baking sheet with nonstick cooking spray.
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Roll out puff pastry sheets on lightly floured surface into 12 inch squares.
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Place one sheet on baking sheet and lightly brush the top with water.
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Place second sheet directly on top of first sheet.
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In a medium bowl combine ricotta, sour cream, and salt and pepper to taste; stir until smooth.
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In a large skillet cook bacon over medium heat 5 minutes or just until it begins to brown.
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Using a slotted spoon, transfer bacon to paper towel-lined plate.
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Spread ricotta mixture evenly over puff pastry, leaving a 1 inch border.
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Arrange fennel, onion, and bacon over ricotta.
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Sprinkle with Parmesan and season with salt and pepper to taste.
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Bake 20 to 25 minutes or until pastry is golden.
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Remove and let cool slightly.
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Cut into 36 pieces, top with fresh fennel fronds, and serve warm.