Active Time
N/A
Total Time
1 HR 15 MIN
Yield
Serves : 10

How to Make It

Step 1    

Preheat the oven to 400°. In a large skillet, cook the bacon over moderate heat until crisp, about 6 minutes. Pour off all but 1 tablespoon of the fat in the skillet. Add the onion to the bacon. Cook, stirring occasionally, until softened, about 8 minutes. Add the thyme and crushed red pepper and let cool.

Step 2    

In a bowl, mix the ricotta with the Parmigiano-Reggiano, garlic and the 2 egg yolks and season with salt.

Step 3    

Cut the puff pastry into 2 rectangles. On a lightly floured work surface, roll out each piece to a 13-by-8 1/2-inch rectangle, about 1/8 inch thick. Place each rectangle on a parchment paper-lined baking sheets. Refrigerate until firm, about 10 minutes.

Step 4    

Using a small knife, score a 1/2-inch border around each rectangle, cutting halfway through the pastry. Brush the borders with the egg wash. Spread the ricotta mixture over each rectangle. Scatter the Gruyère and the bacon-onion mixture on top. Bake in the upper and lower thirds of the oven for about 20 minutes, until the pastry is richly browned; switch the pans halfway through baking. If the pastry bubbles, poke it with a knife and continue baking.

Step 5    

In a large bowl, whisk the oils with the lemon juice and season with salt and pepper. Add the radicchio and parsley and toss well.

Step 6    

Cut the tarts into squares. Top with the salad and serve right away.

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