Caramelized Shallot and Bacon Tart
By Melissa's Corporate Chefs



Ingredients

Easy Processor Pie Dough

1 1/3 cups All-Purpose Flour plus flour for dusting work surface
½ teaspoon Salt
1 teaspoon Sugar
½ cup (1 stick) Cold Unsalted Butter, cut into 8 pieces
¼ cup Ice Water

Filling

4 slices Thick Bacon (see Meatless Tip)
1 tablespoon Canola Oil
4 large Shallots, cut crosswise into thin slices
1½ large Yellow Onions, cut in half top to bottom, thinly sliced crosswise
1/8 teaspoon Sugar
1½ tablepsoons Fresh Thyme Leaves, chopped
Salt and Freshly Ground Black Pepper
1 cup Whole-Milk Ricotta Cheese
1 Egg Yolk
¼ cup grated Parmesan Cheese

Egg wash:

1 Egg Yolk beaten with ½ teaspoon water

Directions

Prepare Pie Dough

In food processor fitted with metal blade, pulse flour, ½ teaspoon salt and 1 teaspoon sugar 2 or 3 times.

Add butter and pulse until mixture resembles coarse meal.

With motor running add ice water through feed tube, processing just until mixture just barely comes together.

Pat into disk shape; place in plastic bag and refrigerate 1 hour.

Adjust oven rack to middle position.

Preheat to 350°.

On lightly floured work surface, roll dough into a circle, roughly 11 inches in diameter, using a floured rolling pin.

Place dough in 9 1/2 – inch tart pan with removable bottom.

Use top of bent finger to press dough into fluted sides of pan.

To create a double layer of dough on sides of crust, trim dough ¼ inch above top of pan; fold overhanging dough over to top of fold is even with top of pan to reinforce sides; press with top of bent finger to seal sides.

Roll rolling pin over top of tart pan to make top of dough even all the way around.

Poke dough at 1- inch intervals with tines of fork (bottom and sides).

Line dough with sheet of aluminum foil.

Add about 1 cup dry beans, raw rice, or pie weights.

Bake 15 minutes. Remove from oven; remove foil and beans, rice, or weights. Set aside.

Prepare Filling

In large, deep skillet, cook bacon until crisp; remove bacon from pan and drain on paper towels, reserving 1 tablespoon bacon grease in pan.

Add oil and heat on medium-high heat.

Add shallots and onions; cook, stirring occasionally, until soft and starting to brown, about 9 minutes.

Reduce heat to medium or medium-low.

Add sugar, thyme, and salt and pepper to taste; stir to combine.

Cook until onions are golden, stirring occasionally, about 20 additional minutes.

In small bowl, combine ricotta, egg yolk, cheese, and salt and pepper to taste.

Cautiously spread ricotta mixture on bottom of tart shell.

Top with shallot mixture, spreading out in an even layer.

Crumble bacon and sprinkle on top of shallot mixture.

Brush top edge of crust lightly with egg wash.

Place on rimmed baking sheet and bake until golden brown and heated through, 35 to 45 minutes.

Allow to cool 15 minutes before cutting into wedges and serving.

Meatless Tip

Omit bacon. If desired, substitute cooked and crumbled vegetarian bacon.