Ingredients
- 1½ sheets readymade butter puff pastry
- 175g bacon, cut into strips
- 2 red onions, sliced
- 25ml olive oil
- 250g ricotta
- 6 eggs
- 50g grated parmesan
- Sea salt and freshly ground black pepper
Method
- Preheat oven to 200°C
- Line a 20-24cm fluted tart or pie tin with whole sheet of pastry
- Chill then blind bake* for 10 minutes until pastry is a light golden brown
- Sauté the bacon and onion in the oil in a large fry pan until soft
- Allow to cool then spread over the pastry base
- Crumble the ricotta over the bacon
- Place the eggs, parmesan, salt and pepper in a bowl and mix until well combined
- Pour over the ricotta and bacon
- Lay the half sheet of puff onto a lightly floured board
- Roll over a lattice cutter or make small cuts, about 3cm long, through the pastry in lines to form a stepped pattern
- Gently pull the pastry apart to open up the cuts and spread over the top of the pie
- Brush pasry with a little egg mix and then sprinkle over extra parmesan
- Turn oven down to 180°C and bake for 25- 30 minutes until pie is set
Notes
To blind bake, line pastry with baking paper and fill with pie weights, uncooked rice, dry lentils or similar.
Serves 6-8
