Bacon, Tomato & Cheese Puff Pastry Tart - Maple Leaf Healthcare & Hospitality

Yield

25 Servings

Portion Size

3"x3" piece (147 g/5.2 oz)

Ingredients

	Metric	Imperial
Bacon, ckd, diced	25 slices (100 g)	25 slices (3.5 oz)
Puff Pastry Dough Sheets, 10" x 15", 12 oz each	2 sheets	2 sheets
Mozzarella Cheese, shredded	300 g	10.6 oz
Italian Seasoning	30 ml	2 Tbsp
Ricotta Cheese	1.05 L	4 1/4 cups
Dijon Mustard	60 ml	1/4 cup
Plum (Roma) Tomatoes, fresh, sliced	1.1 kg	2 lbs 7 oz
Salt, table	3 ml	2/3 tsp
Black Pepper, ground	5 ml	1 tsp
Onions, fresh, diced	125 g	4.4 oz
Basil, fresh, chopped	60 ml	1/4 cup

The day before, thaw the precooked bacon strips under refrigeration at <40'F/4'C.
Preheat convection oven to 375'F/190'C.
Remove the puff pastry sheets from the freezer and allow to rest at room temperature for at least 30 minutes before working with the pastry. Roll out the sheet of puff pastry (10" x 15" sheet weighs 12 oz) with a rolling pin and place on a parchment lined baking sheet.
In small bowl, combine two thirds of the mozzarella cheese, ricotta cheese, dijon mustard and the Italian seasoning together. Spread the ricotta mixture over the puff pastry, leaving about a one inch margin around the pastry.
Lay out the thinly sliced tomatoes over the ricotta mixture. Season with salt and pepper.
Sprinkle the diced onion and chopped bacon over the top. Sprinkle the remaining one third of the mozzarella cheese over the top.
Brush the edges of the pastry tart with egg wash (1 egg & 1 Tbsp/15 ml water) using a pastry brush. Brush the egg wash in a thin even layer onto the pastry.
Bake in oven for about 20-25 minutes. The edges of the tart should puff up and become light brown. Top with fresh, chopped basil. CCP-Cook to an internal temperature of 165'F/74'C held for at least 15 seconds.
Cut each 10" by 15" pastry sheet into 3 by 5 to yield 15 servings per sheet. Serve 1 slice (3" by 3") per serving.

Serve with a tossed garden salad or spinach salad (sides not included in nutritional information).