Hi all!! Had a question on the different cheeses you can use for this tart - what is Comet and Cantal cheese and do they taste similar to swiss????
1 sheet frozen all-butter puff pastry
½ pound slab bacon (sliced into 3/8 inch thick pieces)
2 tablespoons extra virgin olive oil
2 cups sliced red onions
1 tablespoon fresh thyme leaves
¼ teaspoons salt
½ cup leeks (white and pale-green parts only) Thinly sliced
1 extra large egg yolk
½ cup whole-milk ricotta, drained if wet, add pepper to taste
1/3 pound Gruyere, Comet, or Cantal cheese, grated (about 1 heaping cup)
Heat oven to 400 degrees
Thaw and unroll puff pastry onto cookie sheet, score pastry’s edges at ¼ inch intervals, return to freezer until you are ready to use.
Cut bacon slices into smaller rectangular pieces.
Heat a large sauté pan on high for 2 minutes, add 1 tablespoon olive oil, heat for 1 minute then add bacon. Lower heat to medium-high; sauté bacon until crisp around edges but still tender in the middle (about 4 minutes).
Reduce heat to low; add onions, thyme, and ¼ teaspoon salt. Cook, stirring until onions being to wilt; add leeks. Cook and stir for a minute more, then cool contents of pan on a platter.
Beat egg yolk and remaining oil into ricotta unit smooth. Season with salt and pepper.
Spread ricotta mixture almost to edges of puff pastry. Scatter on grated cheese, then arrange bacon-onion mixture on top.
Bake until crust is golden brown and crisp (20 to 25 minutes).
Make sure the bottom is crisp too. Cut and serve.