¾ pound Brussels Sprouts, trimmed and thinly sliced
¼ of a red onion, sliced
½ teaspoon kosher salt
1¼ cups part-skim ricotta
4 dried figs, cut into small pieces
2 tablespoons toasted pine nuts
01Heat oven to 400°F.
02Beat egg with 1 tablespoon of water and set aside.
03Unfold one pastry sheet onto a lightly floured work surface, and using a rolling pin, roll it into a 14-by-11-inch rectangle. transfer rectangle to a sheet of parchment.
04Using a sharp knife or pizza cutter, cut ½-inch strips from each side. Brush the edges of the pastry rectangle with egg wash. Trim strips to fit perfectly on top of the pastry rectangle. Place strips on edge of tart. Slide the tart with parchment onto a baking sheet then prick it inside the border several times with a fork.
05Brush the border with beaten egg. Bake it for 13 to 14 minutes, or until golden brown, remove it from the oven and cool.
06While pastry cooks, cook bacon until just crisp in a nonstick skillet. Use a slotted spoon to remove bacon, leaving the fat in the pan.
07Add the Brussels Sprouts and cook until tender and golden in parts, about 5 minutes. Toss in red onion and salt and cook one minute. Remove from heat.
08When tart crust is cool, spread the ricotta evenly in the middle. Top with Brussels Sprouts and onion, bacon, figs, and pine nuts. Sprinkle with extra salt if desired. Cut into 6 to 8 pieces to serve.