- This savory tarte tastes as good as it looks!
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
- .5 lb bacon, large diced
- 1/2 cup onion, small dice
- 2 tsp fresh thyme, chopped
- 1/2 cup crème fraîche
- 1 cup Gruyere cheese, grated
- 2 tsp whole grain mustard
- 1/2 tsp black pepper
- 1 sheet puff pastry, room temperature
- 2 cups baby arugula
- Balsamic glaze, to taste
- Preheat the oven to 375°F.
- In a sauté pan over medium-high heat, add the bacon and sauté until just starting to cook and fat starts to render. Add the onion and thyme. Cook until the bacon starts to crisp around the edges and the onion starts to become translucent. Drain off the excess fat and let it cool.
- In a small mixing bowl, combine the crème fraîche, Gruyere, whole grain mustard, and pepper. Set aside.
- On a lightly floured surface, gently roll out the puff pastry into a 9.5" x 13" rectangle. Transfer the puff pastry to a parchment-lined baking sheet. Top the puff pastry with another piece of parchment paper and another baking sheet. Bake in the oven for about 15 minutes, or until the edges and top are lightly golden brown.
- Remove both baking sheets from the oven, then take off the top baking sheet and the parchment paper. Let the puff pastry cool for 5–10 minutes.
- Gently spread the cheese mixture over the puff pastry, leaving about a 1" boarder around all sides. Sprinkle the bacon-onion mixture over the cheese.
- Return the baking sheet to the oven and bake for 10–12 minutes, or until the cheese starts to brown. Remove it from the oven and let cool 5 minutes.
- Top with the arugula and a drizzle of balsamic glaze. Serve.