by Chef James
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my 8 recipes »
Chef James's Notes:
Expand10 ounces all purpose flour Ask a question about this ingredient
4 ounces cornmeal Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
2 teaspoons sugar Ask a question about this ingredient
4 ounces butter, cit into pieces and chilled Ask a question about this ingredient
2 ounces buttermilk or sour cream Ask a question about this ingredient
6 pieces sliced bacon (about 6 ounces) Ask a question about this ingredient
1 medium onion, thinly sliced (about 2 cups) Ask a question about this ingredient
6 branches fresh thyme Ask a question about this ingredient
1 pound fresh ricotta, drained in a coffee filter Ask a question about this ingredient
2 eggs Ask a question about this ingredient
2 egg yolks, whites reserved for egg wash Ask a question about this ingredient
zest of 1/2 lemon Ask a question about this ingredient
1 tablespoon honey Ask a question about this ingredient
1/2 teaspoon almond extract (optional) Ask a question about this ingredient
granulated sugar, as needed Ask a question about this ingredient
To make the crust, combine the flour, cornmeal, sugar and salt in a food processor and pulse to combine.
Ask a question about this stepAdd the chilled butter and pulse again to cut the butter in small bits. Pour in the buttermilk and cold water and pulse again until a dough forms.
Ask a question about this stepTurn the loose ball of dough out onto a lightly floured work surface and knead until smooth. Divide the dough into 2 balls, wrap tightly in plastic wrap and refrigerate.
Ask a question about this stepFor the fillings, place 6 strips of bacon on a rack set over a baking sheet. Bake in the oven at 375˚ until well browned and crisped, about 10 minutes. Remove the crisp bacon to paper towels to rest and drain. Reserve the bacon drippings.
Ask a question about this stepPlace the sliced onions on the baking sheet and mix to coat with the bacon grease. Scatter the branches of thyme over the onions, season lightly with salt and pepper and return the oven. Roast the onions until caramelized, about 20 minutes. Remove the onions from the oven occasionally and stir help them cook evenly. When the onions are cooked set aside to drain.
Ask a question about this stepPlace the ricotta in a large bowl, add the eggs and egg yolks; whisk well to combine. Divide the ricotta mixture into two bowls.
Ask a question about this stepChop the crisped bacon and add to one of the bowls of the ricotta mixture along with the caramelized onions. Season to taste with salt and pepper.
Ask a question about this stepWhisk the lemon zest, honey and almond extract (if using) into the second bowl of ricotta.
Ask a question about this stepRoll out each ball of dough to between 1/8 and 1/4 of an inch thick. Trim the dough into a 12 inch circle. Place each circle in the center of a baking pan lined with parchment paper. Pour one filling into the center of each dough and fold the sides of the dough around the filling.
Ask a question about this stepWhisk the egg whites with one tablespoon water. Brush the folded edges of the tart with the egg wash. Sprinkle the edges of the lemon-honey tart with sugar. Place the tarts in the oven to bake at 400˚ until the edges are golden brown. The filling will bubble during the baking. Cool completely before slicing.
Ask a question about this step
Cathy is the author of The Art of Eating In and blogs at Not Eating Out in New York.
