Editors Note: Do you have a list of things that you always say you want to do but never seem to get around to?  Me too!  If taking more picnics is one of those things, this delightful recipe is a perfect excuse to cross that off your long to-do list.  Make a day of it, invite a friend and let them know you are going to treat them to a picnic in the park.  You will make both of your days brighter and more colorful for sure! ~Nitika~

It’s warming up out there and what better weather to laze around at the park than with a picnic basket full of goodies.  This elegant tart is surprisingly easy to make.  It makes a beautiful appetizer served with mixed greens but it also packs beautifully for that trip to the park and is easy to pick up and eat. I always keep puff pastry in the freezer because it’s easy to work with and instantly makes guests’ eyes light up.  Puff pastry can be used as a quick substitute where you might expect a pizza dough but makes the outcome richer and more special.  Ricotta is a simple and fresh-tasting base and caramelized onions are sweet and versatile so make extra!

Yield: 8 servings

4 medium red onions

¼ cup balsamic vinegar

12 oz. ricotta cheese

½ cup grated Parmigiano cheese

1 sprig of thyme, leaves only

1 sheet of puff pastry

4 pieces of bacon, cooked crisp and broken up, optional

¼ cup chopped parsley

Salad greens with favorite vinaigrette

Preheat oven to 425º F.  Remove the stem end of the onion. Cut the onions in half. Peel and remove the root end.  Cut each half in to 4 wedges.  Place in a roasting pan and sprinkle with vinegar, a little salt and pepper.  Cover with foil and roast for 30 minutes, until tender.  If you find juices, place the onions back in the oven uncovered and allow the juices to evaporate slightly and thicken.

While the onions are cooking, mix the ricotta, Parmigiano and thyme. Season with salt and pepper to taste.  Reserve.

Make sure the puff pastry is cold when you are working with it.  It may need to be rolled a first depending on the brand. For this recipe, the pastry doesn’t have to be rolled. If you’re pressed for time, place it on a lightly buttered baking sheet, preferably in a way that creates a small lip of dough, which will be the crust.  Dock the dough with a fork.  Spread the ricotta mixture over the dough leaving a ¾” edge free.  Top with the onions. Place in the oven for about 20 minutes or until the puff pastry is golden and crisp.  Sprinkle with the bacon, if using and parsley.  The tart tastes equally great hot as it does served at room temperature.