something something bacon tart
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!
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
2 pièce(s)
Pain plat
(Contient Soya, Lait, Blé Peut contenir Gluten, Moutarde)
100 g
Tranches de bacon
340 g
Pâte feuilletée
(Contient Soya, Blé)
1 pièce(s)
Oignon jaune
¾ tasse(s)
Mozzarella, râpée
(Contient Lait)
56 g
Mélange roquette et épinards
7 g
Thym
28 g
Amandes, tranchées
(Contient Amandes Peut contenir Soya, Sulfites, Oeuf, Gluten, Lait, Moutarde, Arachides, Sésame)
4 cs
Tartinade de figues
(Peut contenir Sésame, Soya, Poisson, Oeuf, Moutarde, Blé, Sulfites, Gluten, Lait, Crustacés, Noix)
2 cs
Vinaigre de vin rouge
(Contient Sulfites)
Informations nutritionnelles
Ustensiles
Instructions
- 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.