Shallot and Bacon Tart
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4
2 reviews
Good
Shallot and Bacon Tart
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The perfect traditional tart to serve at brunch!
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Ingredients
For the crust:
- 2 cups all-purpose flour unbleached
- ¼ teaspoon salt
- ¾ cup butter cut into small cubes, cold unsalted
- 2 tablespoons water ice
For the filling:
- 1 ¼ pounds shallot
- 3 tablespoons olive oil divided
- 2 tablespoons balsamic vinegar
- 1 ½ teaspoons kosher salt divided
- ½ teaspoon black pepper divided, freshly ground
- 1 egg large
- ¾ cup ricotta cheese
- ¾ cup Parmesan Cheese divided
- ¼ cup heavy cream
- 5 Bacon crisped and crumbled, strips
- 2 tablespoons chives
- kale baby, for garnish
Instructions
- Preheat the oven to 350° F.
- To make the crust, place the flour and salt in a food processor and pulse. Drop in the butter and pulse until just barely the texture of oatmeal. Add the ice water slowly and pulse once or twice, until the dough clumps together. Turn onto a floured board and form into a ball. Wrap in plastic wrap and chill in refrigerator for at least 30 minutes.
- Meanwhile, peel and remove the root ends from the shallots. Slice them in quarters and place on a small sheet pan. Pour 2 tablespoons of olive oil, the vinegar, 1 teaspoon salt and ¼ teaspoon pepper over top. Roast until the onions are soft and begin to color but still hold their shape, about 45 minutes. Remove from the oven and cool.
- When pie dough has chilled, roll it out onto a lightly floured surface to a circle roughly 12 inches in diameter. Gently transfer to a tart ring, and fit into the ring evenly. Pierce bottom with a fork and return to refrigerator to chill another 20 to 30 minutes
- Separate the egg and transfer the yolk to a small bowl; reserve the egg white for the topping.
- Mix the egg yolk, ricotta, remaining 1 tablespoon olive oil, ½ cup of Parmesan, and chives. Remove the tart shell from refrigerator. Spread the ricotta mixture evenly across the bottom of the tart shell. Nestle the shallots across ricotta base and the bacon bits.
- In another small bowl, beat the reserved egg white, heavy cream and the remaining ¼ cup Parmesan. Pour mixture evenly over top of the shallots.
- Cover the tart with foil and bake at 350°F for 40 minutes. Remove the foil and bake another 15 minutes, until top is bubbling and crust is slightly brown, but not too dark.
- Toss some baby kale with lemon juice and olive oil and sprinkle over top before servings. Serve warm or at room temperature.
Notes
- Serve warm or room temp - makes it easy to let it rest for the length of a gathering.
Nutrition Information
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Calories
715kcal
(36%)
Carbohydrates
51g
(17%)
Protein
19g
(38%)
Fat
49g
(75%)
Saturated Fat
25g
(125%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
18g
(90%)
Trans Fat
1g
(50%)
Cholesterol
139mg
(46%)
Sodium
1057mg
(44%)
Potassium
479mg
(10%)
Fiber
4g
(16%)
Sugar
9g
(18%)
Vitamin A
1190IU
(24%)
Vitamin C
8mg
(9%)
Calcium
276mg
(28%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 715 kcal
% Daily Value*
| Calories | 715kcal | 36% |
| Carbohydrates | 51g | 17% |
| Protein | 19g | 38% |
| Fat | 49g | 75% |
| Saturated Fat | 25g | 125% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 18g | 90% |
| Trans Fat | 1g | 50% |
| Cholesterol | 139mg | 46% |
| Sodium | 1057mg | 44% |
| Potassium | 479mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 1190IU | 24% |
| Vitamin C | 8mg | 9% |
| Calcium | 276mg | 28% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
2 reviews
Good
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