Bacon Onion Tart

This recipe is great for appetizers for both large and small groups. We have served it for a few guests at home and to large groups. It is always popular!

The source of the recipe? We got it from Kevin Appleton, one of our favorite chefs and a good friend.

Makes about 50 - 60 tarts.
The Crust
1 package Frozen Puff Pastry
Roll the pastry dough out thin and cut into shapes.  Place cut dough on parchment paper on a cookie sheet, stacking layers of dough with a sheet of parchment paper in between each layer.  Tightly wrap the dough (on the cookie sheet) with plastic wrap and re-freeze.  These are so thin there is no need to thaw these before using them.
The Cheese Filling

8 oz Ricotta

6 oz Sour Cream
2 oz cream cheese cup grated parmesan cheese
2 T flour salt, pepper, Tabasco, parsley to taste (some for the mixture, some to sprinkle)
Put the ricotta, sour cream, cream cheese, parmesan, and flour into a food processor and mix until will blended. Add salt, pepper and Tabasco to taste. If you are not using this immediately, do not add the parsley. This can be refrigerated or frozen at this point. Thaw before using. When you are ready to make the tarts, add some parsley to provide a little color and flavor.
The Bacon and Onion Filling
3/4 lb bacon, diced (I like the thick, smoked varieties) 3 medium onions, halved and sliced thin
butter/vegetable oil
Render bacon fat and drain most fat off of bacon, add onions and cook slowly to color slightly.  Chill. This can be frozen if desired. Thaw before using.
To make the tarts
Pre-heat the oven to 450 degrees. (You want a hot oven.)
Place a single layer of pastry on parchment paper on a cookie sheet. Pipe (or spoon) a dab of cheese on the pastry followed by the bacon/onion mixture and sprinkle with parsley.
Bake for a few minutes until the crust is golden brown and puffed. Watch carefully because while these need to be cooked there is a very small margin of error before these burn.


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