Carmelized Onion & Bacon Tart

• 4 slices bacon cut into 1/2-inch pieces
• 4 inches onions small, cut half lengthwise and thickly sliced
• 1 tablespoon fresh thyme leaves chopped
• kosher salt
• 1 cup whole milk ricotta cheese
• 1 egg yolk
• freshly ground pepper
• 1/4 cup Parmigiano Reggiano
• 1 pie shell 8-inch frozen
• tart
• onion
• bacon

1. Preheat oven to 350 degrees. Cook bacon in a medium frying pan over medium-high heat until fat is mostly rendered and bacon is crisp around the edges. Transfer to paper towels to drain, and set aside, leaving 1 tablespoon bacon fat in pan. Crumble bacon after cooling.
2. Add onion to pan and cook over medium-high heat, stirring occasionally, until they start to brown, about 8 minutes. Turn heat to medium-low and add 1 tablespoon thyme and pinch of salt. Continue to cook until onions are soft and deep golden brown, about 20 minutes more.
3. Meanwhile, combine ricotta, egg yolk, 1/2 teaspoon salt, pinch of pepper, 1 teaspoon thyme, and 1/4 cup Parmigiano in a small bowl. Stir well to combine.
4. Spread ricotta mixture evenly on the bottom of tart shell. Arrange onions on top of ricotta and sprinkle with 1 tablespoon Parmigiano. Sprinkle bacon over top. Transfer to oven and bake until edges of filling are golden grown, 30 to 40 minutes.

bacon, onions, thyme, kosher salt, milk ricotta cheese, egg yolk, freshly ground pepper, frozen, onion, bacon

Taken from www.yummly.com/recipe/Carmelized-Onion-_-Bacon-Tart-1650151 (may not work)