Using French influence, Geoffrey creates a crispy, savory brunch tart!Watch #TheKitchen, Saturdays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3gL149ISubscribe to Food Network ▶ http://foodtv.com/YouTubeTalented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food!Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Bacon, Onion and Cheese TartRECIPE COURTESY OF GEOFFREY ZAKARIANLevel: EasyTotal: 1 hr 5 min (includes cooling time)Active: 35 minYield: two 13-by-9-inch tartsIngredients8 slices thick-cut bacon, cut crosswise into thin matchsticks1 large onion, thinly sliced Kosher salt and freshly cracked black pepper 3 sprigs fresh thyme, leaves removed and chopped 1/2 cup farmer's cheese 1/2 cup creme fraiche 1 large egg yolk All-purpose flour, for dusting1 sheet frozen puff pastry, defrosted 1 tablespoon ground pecorino1 tablespoon minced fresh chivesDirectionsPreheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.Cook’s NoteBe sure to roll out the puff pastry very thin so that it stays thin while it bakes.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#GeoffreyZakarian #TheKitchen #FoodNetwork #BaconOnionAndCheeseTartGeoffrey Zakarian's Bacon, Onion and Cheese Tart | The Kitchen | Food Networkhttps://www.youtube.com/watch?v=9bju_vKiKdM
