Ingredients
4slicebacon
4small onions
1tbspfresh thyme leaves,chopped
1tspfresh thyme leaves,chopped
kosher salt
1cupwhole milk ricotta cheese
1egg yolk
freshly ground pepper
¼cupparmigiano-reggiano,grated
1tbspparmigiano-reggiano,grated
1pie shell,or tart shell, frozen
Preparation
Preheat oven to 350 degrees F.
Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around edges.
Transfer to paper towels to drain, and set aside, leaving 1 tablespoon bacon fat in pan.
Crumble bacon after cooling.
Add onions to pan and cook over medium-high heat for about 8 minutes, stirring occasionally, until they start to brown.
Turn heat to medium-low and add 1 tablespoon thyme and pinch of salt.
Continue to cook for 20 minutes more until onions are soft and deep golden brown.
Meanwhile, combine ricotta, egg yolk, half a teaspoon salt, pinch of pepper, 1 teaspoon thyme, and ¼ cup Parmigiano in a small bowl.
Stir well to combine.
Spread ricotta mixture evenly on the bottom of tart shell.
Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano.
Sprinkle bacon over top.
Transfer to oven and bake for 30 to 40 minutes until edges of filling are golden brown.
