yield: 4 breakfast-sized pieces or 16 mini sized
- 1 10″ square of frozen puff pastry, thawed
- 1 onion, thinly sliced
- 8 slices of bacon, cut into 1/4 inch strips
- 2 tablespoons crème fraîche
- salt and fresh ground black pepper
- 1/4 cup ricotta
- 1 cup arugula
Preheat your oven to 350 F. In a skillet over medium heat, cook the bacon until fat is rendered and bacon is crisp. Remove and drain on a paper towel. While your bacon is cooking, heat up a bit of oil in a small sauce pan over medium-low heat. Add your thinly sliced onions and cook until soft and caramelized, stirring every so often, about 15 minutes.
Cut your puff paster into 4 or 16 equally sized pieces. Spread a bit of crème fraîche on each piece and top with caramelized onions and bacon. Season with salt and freshly ground pepper. Bake until puff pastry is golden and puffy, about 30-35 minutes. Remove from the oven and let cool for 10 minutes. Top each flambé with a tiny bit of ricotta and a couple leaves of arugula. Enjoy warm or at room temperature. For an extra crazy treat, top with a sunny side up egg.
[from i am a food blog]