Bacon and Onion Tart
For Crust:
1 3/4 cup all-purpose flour, sifted
8 tablespoons cold butter, cut into pieces
1 teaspoon salt
2 tablespoons ice water
For Topping:
8 slices bacon
1/2 cup low-fat ricotta cheese, whipped
1/2 cup heavy cream
1 tablespoon all-purpose flour
Salt and pepper
2 tablespoons extra virgin olive oil
2 onions, peeled and thinly sliced
Preheat oven to 400°F. In a mixing bowl, add sifted flour and butter pieces. Using a fork or pastry cutter, work the dough until pea-sized crumbles form. Make a well in the center of the mixture and add the salt and water. Quickly mix using your hands until the dough is combined. Form the dough into a disc, wrap in plastic and chill in the refrigerator for about 30 minutes.
Next, grease baking sheet or pizza pan with butter and set aside. Next, heat a large skillet over medium heat and cook the bacon until almost crisp. Drain on paper towels and roughly chop or crumble and set aside. In a medium bowl, combine the ricotta, cream, flour, salt and oil. Mix well to blend.
Roll the dough out on a lightly floured work surface to form a thin 8x10-inch oval. Pinch the edges to form a border. Place on baking sheet. Spoon the cheese mixture evenly over the pastry crust. Top with onion slices and sprinkle with bacon. Bake for 15 to 20 minutes or until the crust is golden brown. Season as desired with salt and ground pepper and serve.