Fennel and Onion Tart

2 frozen puff pastry sheets, thawed

1/2 c whole-milk ricotta cheese

1/4 c sour cream

6 slices bacon, cut into 1/2 inch pieces

1/2 c thinly sliced fennel bulb

1/2 onion, thinly sliced

1/4 c freshly grated Parmesan

- Preheat oven to 400 degrees. Coat a large baking sheet with nonstick cooking spray.

- Roll out puff pastry sheets on lightly floured surface into 12-inch squares. Place one sheet on baking sheet and lightly brush the top with water. Place second sheet directly on top of first sheet.

- In medium bowl combine ricotta, sour cream, and salt and pepper to taste; stir until smooth.

- In large skillet cook bacon over medium heat 5 minutes or just until it begins to brown. Using a slotted spoon, transfer bacon to paper towel-lined plate.

- Spread ricotta mixture evenly over puff pastry, leaving a 1-inch border. Arrange fennel, onion and bacon over ricotta. Sprinkle with Parmesan and season with salt and pepper to taste.

- Bake 20-25 minutes or until pastry is golden. Remove and let cool slightly. Cut into 36 pieces, top with fresh fennel fronds, and serve warm.