A homemade tart recipe with caramelized onions, cherry tomatoes and three delicious cheeses.
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Prepare the dough.
In a food processor (or using a pastry cutter), combine the flour, salt, and butter.
Blend until the mixture resembles a coarse cornmeal.
Add the ice water and pulse quickly (or continue to blend by hand) until the mixture begins to come together, but does not quite form a ball.
Transfer the mixture to a lightly floured surface and gather it into a ball with your hands.
Gently flatten the ball into a smooth disk about 1-1/2 inches thick and wrap it in plastic or foil.
Refrigerate until firm enough to roll, at least 1 hour.
Roll the dough on a lightly floured surface into a round about 1/8 inch thick.
Roll the dough over your rolling pin and lift it over the tart pan.
Gently press the dough into the pan without stretching it, then fold a bit of the excess dough inward to form a lip.
Unfold the lip of dough and press it into the sides of your pan.
Prick the bottom of the shell all over with a fork, cover with aluminum foil, and chill in freezer for 30 minutes.
Melt butter over medium heat in a large skillet.
Toss in the onions and cook, stirring occasionally, until they are caramelized, which may take 20-35 minutes depending on stove. Continue to add splashes of water when there is no moisture left in the pan.
Once onions are caramelized, add garlic and cook for 1 minute.
Stir in the thyme leaves and season with salt and pepper.
Scrape the onions onto a plate to cool.
Slice bacon slices into tiny cubes.
Add the bacon to the skillet and cook, stirring occasionally, until browned and crisp. Remove the bacon with a slotted spoon to paper toweling and let drain and cool.
Preheat oven to 400F, and position rack in the center of the oven.
Set the tart pan on a large baking sheet.
Remove crust from freezer, and bake for 8-10 minutes, until it begins to get a very light golden color.
In a medium bowl, whisk together the ricotta, egg yolk and Parmesan cheese. Season with salt and pepper. Fold in half the onions and half the bacon.
Spread the ricotta mixture evenly over the parbaked crust. Spread the remaining onions over the ricotta mixture. Top with cherry tomato halves, bacon bits, and the mozzarella.
Bake until the crust is golden on the edges and the ricotta filling is firm, 30 to 35 minutes. Let the tart cool in the pan before slicing.