BAYLEY HAZEN BLUE AND CARAMELIZED ONION TART
- 1 sheet frozen all-butter puff pastry
- 2 large egg yolks
- 2 tablespoons extra virgin olive oil
- ½-pound bacon, sliced into ½ inch pieces
- 2 cups yellow onion, sliced
- 1 tablespoon fresh thyme
- ½ cup green onions, thinly sliced on a diagonal
- ½ cup whole milk ricotta, drained
- ¼ cup crème fraîche
- 5 ounces Bayley Hazen Blue cheese, crumbled
- ½ cup arugula, roughly chopped
- ½ cup flat-leaf parsley leaves, finely chopped
- ¼ cup chives, finely chopped
- Drizzle of extra virgin olive oil
- Drizzle of balsamic vinegar
- Kosher salt and freshly ground black pepper, to taste
Preheat the oven to 400°F.
Defrost the puff pastry slightly and unroll onto a baking sheet lined with parchment paper. Make an egg wash by whisking one egg yolk with ½ teaspoon water, and brush the egg wash along the border. Return the puff pastry to the freezer until ready to use.
Heat a large sauté pan over high heat for 2 minutes. Add 1 tablespoon olive oil, and allow to heat another minute. Add the bacon and sauté over medium high heat for approximately 5 minutes. Bacon should begin to crisp, but still be tender. Remove and reserve bacon, leaving fat in the pan.
Reduce the heat to low, and add the yellow onions, thyme and ½ teaspoon salt. Let cook approximately 30-40 minutes, stirring occasionally, until the onions are soft and caramelized. Toss in the green onions, return the bacon to the mixture and remove from heat.
Place the ricotta, remaining egg yolk (don’t use the rest of the egg in wash), and 1 tablespoon olive oil in the bowl of a food processor. Purée until smooth, and transfer to a medium bowl. If you don’t have a food processor, whisk mixture vigorously in a bowl until it is as smooth as possible. Fold in the crème fraîche and season with a bit of salt and pepper.
Spread the ricotta mixture on the puff pastry, leaving at least a ½ inch border. Sprinkle the blue cheese over the ricotta, and arrange the bacon-onion mixture on top.
Bake the tart 20 to 30 minutes, rotating the baking sheet once, until the cheese is bubbling and the crust is golden brown. Take a look under the edge of the tart to make sure the crust is cooked through; no one likes a soggy bottom.
Toss the arugula and herbs in a small bowl with salt, pepper, a drizzle of olive oil and balsamic vinegar (here is where you want to use the tastiest you can afford.)
Let the tart cool a few minutes. Garnish with the herb salad.