Caramelised onion & bacon tart
Use a packet bread mix and some semolina to create a pizza-style base for this irresistible tart
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 25 mins
Cook 1 hr 20 mins
- Put the lardons into a large, cold, non-stick frying pan and turn the heat on low. Cook the lardons very gently, stirring occasionally, until the fat has melted into the pan and they are beginning to brown and crisp. Use a slotted spoon to lift the bacon into a mixing bowl and set aside, but keep all the fat in the pan.
- Add the onions, oil and 2 thyme sprigs. Cook over a low heat for 20-25 mins until the onions are softened and beginning to turn golden. Stir in the sugar and cook over a higher heat for 5 mins more until golden brown. Tip into the bowl with the lardons and set aside to cool.
- When the onions are just about cool, tip the bread mix into another mixing bowl with leaves stripped from 1 thyme sprig, and make up following pack instructions, but don't knead or rise. Scatter the semolina, polenta or flour over a 30 x 40cm shallow tin or baking tray, and roll out the dough to fit it. Season the ricotta with 1 tsp salt and some pepper, and spread over the dough, leaving a small border. Mix the egg and Gruyère into the onion mixture with seasoning, then spread over the ricotta. Scatter with remaining thyme. Open-freeze for 2 hrs, then wrap well in cling film and freeze for up to 3 months. Or heat oven to 200C/ 180C fan/gas 6 to bake straight away.
- Cook for 40 mins until base is crisp and golden, then eat warm or cool, sliced into pieces with a green salad. To bake from frozen, heat oven to 160C/140C fan/gas 3 and bake for 30 mins, then increase temp to 200C/180C fan/gas 6 for 15-20 mins.
PER SERVING (6)
385 kcalories, protein 17g, carbohydrate 35g, fat 20 g, saturated fat 8g, fibre 3g, sugar 9g, salt 1.6 g
Recipe from Good Food magazine, June 2012.
Leave a comment or suggestion
http://www.bbcgoodfood.com/recipes/2219677/
Your binder
Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.
Ingredients
- 140g bacon lardons
- 5 large onions , thinly sliced
- 2 tbsp olive oil
- 5 thyme sprigs
- 1 tbsp brown sugar
- ½ x 500g pack bread mix
- 2 tbsp semolina , fine polenta or plain flour
- 140g ricotta
- 1 large egg , beaten
- 100g Gruyère , grated
Buy ingredients
Search Good Food
10
ratings
Difficulty and servings
Serves 6 - 8
Preparation and cooking times
Prep 25 mins
Cook 1 hr 20 mins
Ingredients
- 140g bacon lardons
- 5 large onions , thinly sliced
- 2 tbsp olive oil
- 5 thyme sprigs
- 1 tbsp brown sugar
- ½ x 500g pack bread mix
- 2 tbsp semolina , fine polenta or plain flour
- 140g ricotta
- 1 large egg , beaten
- 100g Gruyère , grated
PER SERVING (6)
385 kcalories, protein 17g, carbohydrate 35g, fat 20 g, saturated fat 8g, fibre 3g, sugar 9g, salt 1.6 g
Advertisement
Your binder
Here are three other great reasons why to sign up:
- You get an online binder, where you can store all your favourite recipes and create menus.
Latest comments and suggestions
2012-06-03 09:49:27.822132
Hazel rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
2012-07-05 15:07:44.158468
Filao rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
2012-09-29 19:48:15.693073
Beth rated this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.
2013-02-09 17:12:16.99554
slaterfamily rated and commented on this recipe
Flag as inappropriate
Please let us know your name and the reason you find the above comment inappropriate.