Cheesy Fig and Bacon Tarts
with Arugula-Almond Salad
Jammy onions laced with sweet fig spread line a crispy baked puff pastry tart , the perfect foundation for stretchy cheese and salty bacon bits!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Gluten, Mustard)
100 g
Bacon Strips
340 g
Puff Pastry
(Contains Soy, Wheat)
1 unit(s)
Yellow Onion
¾ cup
Mozzarella Cheese, shredded
(Contains Milk)
56 g
Arugula and Spinach Mix
7 g
Thyme
28 g
Almonds, sliced
(Contains Almonds May contain Soy, Sulphites, Egg, Gluten, Milk, Mustard, Peanuts, Sesame)
4 tbsp
Fig Spread
(May contain Sesame, Soy, Fish, Egg, Mustard, Wheat, Sulphites, Gluten, Milk, Crustaceans, Tree nuts)
2 tbsp
Red Wine Vinegar
(Contains Sulphites)
Nutrition Values
Utensils
Cooking Steps
- Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Use a paring knife to score a 1/2-inch border around the pastry. (NOTE: Make sure not to cut all the way through!)
- Bake tart in the middle of the oven until pastry is golden-brown and cooked through, 24-26 min. (NOTE: For 4 ppl, bake tarts in the middle and top of the oven, rotating sheets halfway through.)
- Cut bacon into 1/2-inch pieces. (TIP: Use kitchen shears to cut bacon with ease!)
- Heat a large non-stick pan over medium heat.
- When hot, add bacon. Cook, stirring occasionally, until crispy, 4-6 min.**
- While bacon cooks, peel, then cut bacon into 1/4-inch pieces.
- Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Carefully drain and discard all but 1 tbsp (2 tbsp) fat. Heat the pan with reserved fat over medium.
- Add onions to pan with bacon fat. Cook, stirring occasionally, until onions soften slightly, 3-4 min.
- Add 1/4 tsp (1/2 tsp) sugar and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cover and cook, stirring occasionally, until liquid has absorbed and onions are dark golden-brown, 5-7 min.
- While onions cook, strip 1 tsp (2 tsp) thyme leaves from stems.
- Remove onions from heat. Add vinegar. half the thyme leaves and half the fig spread. Stir to combine.
- Spread onion mixture over base of tarts.
- Sprinkle cheese overtop.
- Sprinkle bacon over top.
- Baket in the middle of the oven until cheese melts, 3-4 min.
- While tarts bake, Add remaining vinegar, remaining fig spread and 1 tbsp (2 tbsp) oil to a large mixing bowl. Season with salt and pepper, then stir to mix.
- Add arugula-spinach mix. Toss to coat.
- Sprinkle remaining thyme over tarts.
- Divide tarts and salad between plates.
- Sprinkle almonds over tart and salad.
