Cheesy Fig and Bacon Tarts
with Arugula-Almond SaladCalories
:
1440 kcalProtein
:
37g proteinTotal
:
35 minutesDifficulty
:
MediumAllergens:
- Milk
- Soy
- Wheat
- Almonds
- Sulphites
- May contain traces of allergens
- Gluten
- Soy
- Sulphites
- Egg
- Milk
- Mustard
- Peanuts
- Sesame
- Fish
- Wheat
- Crustaceans
- Tree nuts
Jammy onions laced with sweet fig spread line a crispy baked puff pastry tart , the perfect foundation for stretchy cheese and salty bacon bits!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
2 unit(s)
Flatbread
(Contains: Milk, Soy, Wheat May be present: Gluten)
100 g
Bacon Strips
340 g
Puff Pastry
(Contains: Soy, Wheat)
1 unit(s)
Yellow Onion
¾ cup
Mozzarella Cheese, shredded
(Contains: Milk)
56 g
Arugula and Spinach Mix
7 g
Thyme
28 g
Almonds, sliced
(Contains: Almonds May be present: Gluten, Soy, Sulphites, Egg, Milk, Mustard, Peanuts, Sesame)
4 tbsp
Fig Spread
(May be present: Gluten, Soy, Sulphites, Egg, Milk, Mustard, Sesame, Fish, Wheat, Crustaceans, Tree nuts)
2 tbsp
Red Wine Vinegar
(Contains: Sulphites)
Nutrition Values
Calories1440 kcal
Fat80 g
Saturated Fat33 g
Carbohydrate142 g
Sugar19 g
Dietary Fiber10 g
Protein37 g
Cholesterol60 mg
Sodium1850 mg
Trans Fat1.5 g
Potassium650 mg
Calcium500 mg
Iron9.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Parchment Paper
•Baking Sheet
•Large Non-Stick Pan
•Measuring Spoons
•Measuring Cups
Cooking Steps
1
- Unroll pastry, discarding the wax paper, then place on a parchment-lined baking sheet. (NOTE: For 4 ppl, use 2 parchment-lined baking sheets.)
- Use a paring knife to score a 1/2-inch border around the pastry. (NOTE: Make sure not to cut all the way through!)
- Bake tart in the middle of the oven until pastry is golden-brown and cooked through, 24-26 min. (NOTE: For 4 ppl, bake tarts in the middle and top of the oven, rotating sheets halfway through.)
2
- Cut bacon into 1/2-inch pieces. (TIP: Use kitchen shears to cut bacon with ease!)
- Heat a large non-stick pan over medium heat.
- When hot, add bacon. Cook, stirring occasionally, until crispy, 4-6 min.**
- While bacon cooks, peel, then cut bacon into 1/4-inch pieces.
- Remove from heat. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Set aside.
- Carefully drain and discard all but 1 tbsp (2 tbsp) fat. Heat the pan with reserved fat over medium.
3
- Add onions to pan with bacon fat. Cook, stirring occasionally, until onions soften slightly, 3-4 min.
- Add 1/4 tsp (1/2 tsp) sugar and 1/4 cup (1/2 cup) water. Season with salt and pepper. Cover and cook, stirring occasionally, until liquid has absorbed and onions are dark golden-brown, 5-7 min.
- While onions cook, strip 1 tsp (2 tsp) thyme leaves from stems.
- Remove onions from heat. Add vinegar. half the thyme leaves and half the fig spread. Stir to combine.
4
- Spread onion mixture over base of tarts.
- Sprinkle cheese overtop.
- Sprinkle bacon over top.
- Baket in the middle of the oven until cheese melts, 3-4 min.
5
- While tarts bake, Add remaining vinegar, remaining fig spread and 1 tbsp (2 tbsp) oil to a large mixing bowl. Season with salt and pepper, then stir to mix.
- Add arugula-spinach mix. Toss to coat.
6
- Sprinkle remaining thyme over tarts.
- Divide tarts and salad between plates.
- Sprinkle almonds over tart and salad.
