2 Tbsp. Canola Oil
6 Bacon Slices-cut into ¾” pieces
3 Onions-medium size, sliced very thinly
1 Frozen Puff Pastry Sheet
¾ Cup Farmers Cheese-crumbled
Salt and black pepper to taste
Flat Leaf Italian Parsley and Chopped Chives for garnish
Preheat oven to 400°f. Heat a sauté pan on medium heat, add oil and chopped bacon. Cook stirring occasionally until the bacon is about halfway cooked, not crisp. Remove the bacon with a slotted spoon and drain on a paper towel. Leave 3 Tbsp. of the bacon grease in the pan, removing the rest. In the same pan, add the sliced onions, a generous pinch of salt, stir and cover. Cook covered for about 2 minutes to wilt the onions. Remove the lid and cook until the onions are softened and are a very, very light golden brown. Remove the onions from the pan and allow to cool.
While cooling, place the frozen puff pastry sheet on the counter. When just thawed out enough to cut, cut out a 9” circle with a paring knife using an inverted pie pan as a template. Using a fork, poke many holes in the dough to restrict the pastry from over rising. Evenly spread out the cooled onions over the pastry, leaving a ½” border plain. Evenly place the half cooked bacon and crumbled farmers cheese over the onions .
Bake in the oven for about 20 minutes or until the pastry has puffed some and is a golden brown. Cool slightly and serve warm or room temperature cut into wedges. Great served with a vinaigrette dressed salad and a Alsatian riesling or beer.