Recipe Sticky bacon, thyme and onion tarte tatin : Practical and Delicious

Recipe Sticky bacon, thyme and onion tarte tatin : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Sticky bacon, thyme and onion tarte tatin. You are currently reading Recipe Sticky bacon, thyme and onion tarte tatin : Practical and Delicious. This recipe is the creation of the chef Liz Macri. Recipe Sticky bacon, thyme and onion tarte tatin requires 20m, cook 45m and serve 4. Caution: allergy . Now let's move on to the main theme, namely ingredients and presentation suggestions...

This super-easy savoury tart is filled with sticky bacon, caramelised onion and blue cheese.

Ingredients:

10 Ingredients

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  2 tbsp extra virgin olive oil
  
  
  


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  6 small eschalots, halved
  
  
  


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  200g streaky bacon rashers, halved lengthways
  
  
  


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  1/4 cup caster sugar
  
  
  


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  2 tsp balsamic vinegar
  
  
  


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  1 tbsp fresh thyme leaves
  
  
  


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  250g cherry truss tomatoes
  
  
  


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  1 sheet frozen puff pastry, partially thawed
  
  
  


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  20g baby rocket
  
  
  


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  50g creamy blue cheese, crumbled
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

5 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 200C/180C fan-forced.
  
  
  


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  Step 2
  
  
  
  
  Heat 1/2 the oil in a large frying pan over medium-high heat. Cook eschalot, turning, for 5 to 7 minutes or until softened. Transfer to a bowl. Add bacon to pan. Cook, turning, for 2 to 3 minutes or until crisp. Drain on paper towel.
  
  
  


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  Step 3
  
  
  
  
  Meanwhile, place sugar in a 20cm round (base) heavy-based frying pan with a flameproof handle. Place over high heat. Cook, shaking pan, until sugar dissolves and turns a light caramel colour. Remove from heat. Carefully add 1 1/2 tablespoons water and vinegar. Set aside until bubbles subside. Arrange eschalot and bacon over caramel. Sprinkle with 1/2 the thyme.
  
  
  


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  Step 4
  
  
  
  
  Line a baking tray with baking paper. Place tomatoes on tray. Drizzle with remaining oil. Season with salt and pepper. Cover pan with pastry, tucking in edges to form a round. Bake, adding tomatoes to oven halfway through cooking time, for 25 minutes or until golden and puffed. Stand for 5 minutes. Carefully turn out onto a serving plate with sides. Sprinkle with remaining thyme.
  
  
  


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  Step 5
  
  
  
  
  Top with rocket and cheese. Serve tarte tatin warm with tomatoes.
  
  
  

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