This pizza-like tart is made with free-form puff pastry topped with three cheeses—ricotta, Parmesan and Gruyère—bacon and onion. "It tastes a little like the white pizza I used to eat after surfing in Florida," says Vinny Dotolo. Jon Shook adds, "Actually, it tastes like the white pizza you'd eat after surfing in France." More Chef Coverage from F&W Editors

January 2010


Recipe Summary

1 hr 15 mins




Instructions Checklist
  • 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.

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

  • 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.

  • 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.

  • 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.

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

Make Ahead

The tarts can be prepared through Step 2 one day ahead. Refrigerate the bacon mixture, ricotta and pastry.