Alsatian Tart Recipes

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TARTE FLAMBEE (ALSATIAN BACON & ONION TART)



Tarte Flambee (Alsatian Bacon & Onion Tart) image

While this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Here we're using bacon, onions, and a creamy cheese mixture as toppings.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 40m

Yield 4

Number Of Ingredients 8

12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
4 (5 ounce) balls prepared pizza dough
1 large yellow onion, sliced
1 cup fromage blanc (French-style fresh cheese)
¼ cup creme fraiche
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
  • Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
  • Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
  • Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
  • Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

Nutrition Facts : Calories 656.6 calories, Carbohydrate 71.7 g, Cholesterol 68 mg, Fat 26.9 g, Fiber 2.6 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 1637.2 mg, Sugar 11.3 g

ALSATIAN CHEESE TART



Alsatian Cheese Tart image

Alsatian Cheese Tart

Categories     Onion     Appetizer     Bake     Cocktail Party     Quick & Easy     Lunch     Bacon     Cottage Cheese     Sour Cream     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 8

1 puff pastry sheet (from a 17 1/4-oz package), thawed
1/2 cup whole-milk cottage cheese
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
6 bacon slices (6 oz), cut crosswise into 1/2-inch pieces
1/3 cup packed thinly sliced onion
1 tablespoon freshly grated parmesan

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12-inch square, then transfer to a large baking sheet.
  • Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.
  • Cook bacon in a 10-inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat.
  • Spread cheese mixture evenly over pastry, leaving a 1-inch border all around. Scatter bacon and onion on top, then sprinkle with parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into 36 pieces and serve warm.

ALSATIAN ONION TART



Alsatian Onion Tart image

This classic French regional tart of good Gruyère and "melted" onions, bound with a savory custard, is one of my favorites. For an interesting variation, brush the prebaked tart shell with a thin layer of Dijon mustard, or add 1 Tbs. of finely minced tarragon to the custard. Be sure to buy the best quality Gruyère.

Provided by Perla Meyers

Categories     First course

Yield four for supper, eight as a starter.

Number Of Ingredients 10

2 Tbs. vegetable oil
2 Tbs. unsalted butter
4 medium onions, cut in half and very thinly sliced
A sprinkling of granulated sugar
Kosher salt and freshly ground black pepper
3 large eggs
1-1/4 cups heavy cream
A tiny pinch nutmeg (preferably freshly grated)
1/3 cup (about 1-1/4 oz.) finely grated Gruyère
1 partially baked tart shell in a 10-inch porcelain quiche pan or a 10-1/2- or 11-inch metal tart pan

Steps:

  • Heat the oil and butter in a cast-iron or other heavy-based 10- to 12-inch skillet. Add the onions and sugar, season with salt and pepper, and sauté over medium-high heat, stirring frequently, until lightly browned. Lower the heat and continue to cook the onions until very soft and evenly browned, stirring frequently, another 30 to 40 minutes; you may need to add a little more oil. When the onions are done, transfer them to a strainer and drain.
  • Heat the oven to 375°F. If using a tart pan with a removable bottom, put it on a baking sheet. In a bowl, whisk the eggs and cream. Season with 3/4 tsp. salt, a scant 1/2 tsp. pepper, and the nutmeg. Add the drained onions and half of the cheese and blend thoroughly. Fill the prepared tart shell with the onions and custard. Top with the remaining cheese and bake until the tip of a knife comes out clean and the top of the tart is puffed and brown, 40 to 45 minutes. Let cool for at least 15 to 20 minutes before serving.

Nutrition Facts : ServingSize four for supper, eight as a starter., Calories 450 kcal, Fat 330 kcal, SaturatedFat 20 g, TransFat 37 g, Carbohydrate 23 g, Fiber 1 g, Protein 8 g, Cholesterol 180 mg, Sodium 450 mg, UnsaturatedFat 14 g

ALSACE ONION TART



Alsace Onion Tart image

For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the inspiration for this version.

Categories     Egg     Onion     Appetizer     Bake     Dinner     Lunch     Bacon     Spring     Party     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 main-course or 10 first-course servings

Number Of Ingredients 19

For pastry
2 cups all-purpose flour
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup vegetable shortening
1/2 teaspoon salt
4 to 5 tablespoons ice water
For filling
4 bacon slices (1/4 lb), cut crosswise into 1/8- to 1/16-inch-wide strips
3 tablespoons unsalted butter
2 lb onions, halved lengthwise and very thinly sliced crosswise (10 cups)
1 1/4 teaspoons salt
1 teaspoon black pepper
1 cup crème fraîche or heavy cream
4 large eggs
1/2 teaspoon freshly grated nutmeg
1 11-inch tart pan (1 1/4 inches deep) with a removable bottom
N/A pie weights or raw rice
Special Equipment
a pastry scraper; an 11-inch tart pan (1 1/4 inches deep) with a removable bottom; pie weights or raw rice

Steps:

  • Make pastry:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
  • Turn out mixture onto a lightly floured surface and divide into 6 equal portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with pastry scraper and press into a ball, then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
  • Roll out dough on a floured surface with a floured rolling pin into a 14-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 400°F.
  • Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer shell to a rack. (Leave oven on.)
  • Prepare filling while shell bakes:
  • Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon with a slotted spatula to paper towels to drain and pour off bacon fat. Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and continue to cook, lifting parchment to stir frequently, until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool 10 minutes.
  • Whisk together crème fraîche, eggs, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl, then stir in onions.
  • Fill and bake tart:
  • Pour filling into tart shell, spreading onions evenly, and bake until filling is set and top is golden, 25 to 35 minutes. Serve warm or at room temperature.

ALSATIAN TART



Alsatian Tart image

Maybe this is how "white pizza" got its start? Alsace is a former province in NE France in the mountains. This tart is a hardy meal in itself; (and probably where comfort food got its name) :) Easy and I love it! And hopefully, so will you.

Provided by Gingerbee

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup cottage cheese
1/2 cup creme fraiche
1 onion (thinly sliced)
1/4 lb bacon (cooked crisp & crumbled)
1 tablespoon flour
1 tablespoon canola oil
1 pinch salt
pepper
1 package premade puff pastry (frozen)

Steps:

  • Pastry dough can be purchased in either your supermarket in the freezer section, or in a bakery which makes their own.
  • Defrost pastry dough; roll out on lightly floured board to 1/4-inch thickness.
  • Cut out 4 circles (using a 7" diameter salad or cake plate as a template).
  • Prick dough with fork and refrigerate while preparing the filling.
  • Cook bacon; drain and crumble; set aside.
  • In one tablespoon of canola oil, saute sliced onion until golden.
  • In a mixing bowl, combine cheese, creme fraiche, flour, salt and pepper and mix by hand until combined thoroughly.
  • Remove pastry rounds from refrigerator, spread each round with cheese mixture.
  • Sprinkle top with sauteed onions and arrange crumbled bacon.
  • Preheat oven to 425 degrees.
  • Bake 15 minutes until done.
  • Very rich and filling served with a salad and a glass of white wine.

Nutrition Facts : Calories 984.8, Fat 75.2, SaturatedFat 23.9, Cholesterol 64, Sodium 698.9, Carbohydrate 61.3, Fiber 2.3, Sugar 2.2, Protein 16.6

ALSATIAN ONION TART



Alsatian Onion Tart image

A crisp buttery crust, melty caramelized onions and a savory custard makes the Alsatian Onion Tart a staple of French cooking. This rustic tart tastes rich, satisfying and brings a unique combination of sweet and salty flavors, with the sweet caramelized onions bound by a cheese and egg filling. My version of an Alsatian Onion Tart The Alsatian Onion Tart is lesser known than the Quiche Lorraine - hailing from the same French region - but is no less delicious. As with most regional recipes, there isn't just one recipe...

Provided by Audrey

Categories     Fall

Time 40m

Yield 6-8

Number Of Ingredients 2

For the pie crust:2 cups (260g) all purpose flour1 tsp salt2/3 cup (150g) cold unsalted butter, cut into small cubes4 tbsp (60ml) ice cold water
For the filling:4 tbsp (57g) unsalted butter2 lbs (900g) onions (yellow or white), peeled and sliced in half rounds¼ tsp salt¼ cup (60ml) beef stock (ideally, low-sodium)3 large eggs3/4 cup (190ml) heavy cream (35% m.f.)½ tsp freshly ground black pepper1/2 cup (2oz/50g) shredded Swiss cheese (ie. Gruyère)Salt, pepper to taste1 tsp caraway

Steps:

  • Step 1: make the crust - Mix the flour, salt and butter with your fingers or pulse in a food processor, until you get a crumbly consistency and pea-size bits of butter are still visible. Add the water, one tablespoon at a time, and mix until the dough roughly comes together into a ball; do not overmix. Add a few more splashes of water if you feel the dough is too crumbly/dry. Wrap the dough in plastic wrap and chill for at least 30 minutes.
  • Pre-heat your oven to 350°F (180°C) with a rack in the middle.
  • Grease and flour a 9-inch (22.9 cm) tart pan. Transfer the dough onto a floured working surface and roll it out to a 12-inch (31cm) circle. Transfer the crust to the tart pan. Cut any excess crust that hangs over the edges and crimp the edges (optional). Poke the bottom of the crust all over with a fork. Line the top of the crust with foil or parchment paper and place pie weights or dried beans over top, to keep the pie crust from puffing when baking.
  • Bake the crust for 15 minutes. Carefully remove the parchment paper filled with weights and set the crust aside. Leave your oven on at 350°F (180°C).
  • Step 2 : Caramelize the onions - Melt the butter in a large frying pan over medium-low heat. When the butter is sizzling, add the onions slices and stir to coat with the butter. Using a spatula or wooden spoon, spread the onions evenly onto the pan. Let the onions cook for 15 minutes, stirring every 2 minutes. The trick is to let the onions brown - so do not stir too often. But you don't want to let them burn either.
  • After 15 minutes, when the onions should start to dry out, add salt and the beef stock. Stir to coat and continue cooking for about 15 more minutes, until the onions are melty and golden. Set aside.
  • Step 3: Make the filling - In a large mixing bowl, whisk together the eggs and the heavy cream. Add the black pepper and grated cheese. Adjust more seasoning if needed (salt, pepper).
  • Step 4: Assemble the tart - Scatter the caramelized onions evenly onto the bottom of the pre-baked crust. Pour the prepared liquid filling over top. Sprinkle evenly with the caraway seeds.
  • Bake for 25 minutes, until the crust starts to become golden - the middle will be slightly wobbly and puffy, and will firm up and deflate as it cools down. Transfer onto a cooling rack and let cool at least 15 minutes before serving. Enjoy it warm or at room temperature.

Nutrition Facts : Calories 200, Fat 20 grams

ALSATIAN SHRIMP AND DILL TART



Alsatian Shrimp And Dill Tart image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, appetizer

Time 1h

Yield Six or more servings

Number Of Ingredients 13

1 partly baked 10-inch tart shell (see recipe)
1 1/4 pounds medium-size shrimp, about 36 to 40
1 pound leeks
2 tablespoons butter
3 tablespoons finely chopped fresh dill
Salt to taste, if desired
Freshly ground pepper to taste
1/4 teaspoon hot red-pepper flakes
1 whole egg
1 egg yolk
1 cup heavy cream
1/2 cup milk
1/8 teaspoon freshly grated nutmeg

Steps:

  • Prepare the tart shell and set it aside.
  • Preheat the oven to 375 degrees.
  • Shell and devein the shrimp. Cut the shrimp crosswise into one-half- inch cubes. There should be about two cups.
  • Carefully trim the leeks and rinse thoroughly between the leaves. Pat dry. Shred and chop the leeks. There should be about four cups.
  • Heat the butter in a large skillet and add the leeks. Cook over low heat, stirring, until they are wilted, about four minutes.
  • Add the shrimp, dill, salt, pepper and red-pepper flakes. Cook, stirring briefly, about one minute or less.
  • Combine the egg, egg yolk, cream, milk and nutmeg in a mixing bowl and beat thoroughly. Add the shrimp mixture and stir to blend.
  • Pour the mixture into the tart shell. Place a baking sheet in the oven. Put the filled tart shell on the sheet and bake 30 to 35 minutes or until the custard is set.

Nutrition Facts : @context http, Calories 425, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 29 grams, Fiber 2 grams, Protein 18 grams, SaturatedFat 14 grams, Sodium 723 milligrams, Sugar 5 grams, TransFat 0 grams

ALSATIAN ONION TART



Alsatian Onion Tart image

From the Christmas Cookbook by Nanette Newman. Alsatian (Alsace) wine is a French dry white wine. I have included preparation for a homemade pastry tart, but feel free to use a pre-made one. Cooking time includes chilling time for pastry dough if making your own.

Provided by CulinaryQueen

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

9 ounces flour
4 ounces unsalted butter, cut into cubes
2 egg yolks
1 pinch salt (generous)
3 -4 tablespoons ice cold water
4 tablespoons olive oil
1 lb onion, chopped
1 bay leaf
1/2 teaspoon thyme
salt and pepper
5 ounces alsatian wine
2 eggs
7 ounces single cream (light)

Steps:

  • Sift the flour into a large bowl then rub in the butter with your (clean) fingers until the mixture resembles fine breadcrumbs.
  • Mix the egg yolks with the salt and 3 tablespoons water. Stir into the flour, using a knife, to make a soft and smooth (but not sticky) dough. Add the extra tablespoon of water if the mixture is too dry.
  • Pat the dough into a ball, wrap up in cling film and refrigerate for 30 minutes.
  • Preheat the oven to 220C/425°F.
  • Roll out the pastry on a floured surface and use to line a 10-inch tart pan.
  • Prick the pastry all over with a fork and bake blind for 10-12 minutes. Remove from oven and let cool.
  • Lower the temperature of the oven to 190C/375F and place a baking sheet in the oven to heat.
  • Heat the oil in a non-stick frying pan. Add the onions, bay leaf, thyme, salt and pepper. Cover and cook gently until the onions are soft and transparent, stirring occasionally.
  • Add the wine and simmer, uncovered, until all the liquid has evaporated.
  • Remove the bay leaf and taste for seasoning.
  • Whisk the eggs and cream together.
  • Spread the onions into the pastry crust and pour in the egg mixture.
  • Place on the hot baking sheet and bake for 15 minutes.
  • May be served hot or room temperature.

Nutrition Facts : Calories 527.5, Fat 34.3, SaturatedFat 16.1, Cholesterol 196.1, Sodium 71.7, Carbohydrate 42.3, Fiber 2.2, Sugar 3.8, Protein 9.1

ALSATIAN POTATO PIE



Alsatian Potato Pie image

This stunning, savory pie is made of puff pastry wrapped around a potato, leek, and Comté-cheese filling. Perfect as a hearty appetizer or vegetarian main, it is made to win the hearts and warm the stomachs of your party guests.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 6

Number Of Ingredients 12

3 Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick rounds
Kosher salt and freshly ground pepper
1 cup heavy cream
5 cloves garlic, crushed with the flat side of a large knife
1/2 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise and well washed
1/4 cup chopped fresh flat-leaf parsley, plus a few small sprigs for topping (optional)
1 large egg yolk
All-purpose flour, for work surface
1 sheet frozen all-butter puff pastry (about 14 ounces), such as Dufour, thawed
1 1/2 cups grated Comté or Gruyére

Steps:

  • Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.
  • Bring 3/4 cup plus 3 tablespoons cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper.
  • Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.
  • Preheat oven to 400°. Whisk egg yolk and remaining 1 table- spoon cream in a small bowl; set aside. On a lightly floured surface, divide puff pastry into two 6-by-13-inch rectangles. Set one rectangle on a baking sheet lined with parchment. Top with half of potatoes, leaving a 1/2-inch border all around and overlapping slightly, then half of leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leek mixture, and cheese. Brush edges of pastry with egg wash. Cover with remaining pastry rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes.
  • Bake until golden brown and puffy, about 35 minutes. Remove from oven; pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.

ALSATIAN BEEF AND MUSHROOM TART



Alsatian Beef And Mushroom Tart image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 45m

Yield Six or more servings

Number Of Ingredients 15

1 partly baked 10-inch tart shell (see recipe)
1 tablespoon, plus 2 teaspoons, butter
1/2 cup finely chopped onions
1 pound ground lean beef
1/4 pound mushrooms, finely chopped, about 1 1/2 cups
1/2 cup finely chopped green pepper
1 cup finely chopped celery
2 teaspoons dried marjoram
Salt to taste, if desired
Freshly ground pepper to taste
1 whole egg
1 egg yolk
1 cup heavy cream
1/2 cup milk
1/4 cup finely chopped chives or scallions

Steps:

  • Prepare the tart shell and set it aside.
  • Preheat the oven to 375 degrees.
  • Heat two teaspoons of the butter in a skillet and add the onions. Cook, stirring, until they are wilted. Add the beef and cook, stirring and breaking up any lumps with the side of a heavy metal spoon. Cook until the meat has lost its raw look. If any fat has accumulated, drain it off in a sieve and discard it.
  • Add the remaining butter, the mushrooms, green pepper, celery, marjoram, salt and pepper.
  • Combine the whole egg, egg yolk, cream, milk and chives or scallions in a mixing bowl and beat thoroughly. Add the meat mixture and stir to blend.
  • Pour the mixture into the tart shell. Place a baking sheet in the oven. Put the filled tart shell on the sheet and bake 30 to 35 minutes or until the custard is set.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 29 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 14 grams, Sodium 547 milligrams, Sugar 4 grams, TransFat 0 grams

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From recipeshappy.com


BEST ALSATIAN APPLE TART RECIPES | FOOD NETWORK CANADA
2012-07-04 A recipe for making the best Alsatian Apple Tart. ADVERTISEMENT. IN PARTNERSHIP WITH. Summer. Alsatian Apple Tart. by Anna Olson. July 4, 2012 . 2.5 (24 ratings) Rate this recipe YIELDS. 1 serving. An elegant dessert of artfully arranged apples atop a rich pastry crust. ADVERTISEMENT. Ingredients. Sable Crust. 1 ¼. cup pastry flour. 1. cup …
From foodnetwork.ca


7 ALSATIAN DISHES YOU HAVE TO TRY – BIG 7 TRAVEL FOOD GUIDES
2020-07-29 5. Alsatian Potato Pie. This is a recipe that shows that really good food doesn’t have to be complicated and often relies on the best ingredients. Every mouthful will taste absolutely sublime. Recipe created by Greg. 6. Marinated Fois Gras. One of the most famous and sought after ingredients in French cooking.
From bigseventravel.com


ALSATIAN ONION TART RECIPE - MICHEL KELLER | FOOD & WINE
In a medium bowl, whisk the eggs with the flour until smooth. Whisk in the cream, then stir in the onion mixture. Season with 1 teaspoon salt and 1/2 teaspoon pepper.
From foodandwine.com


FRENCH ALSATIAN RECIPES - THERESCIPES.INFO
https://www.my-weekend-in-alsace.com › cat › eat-drink › alsatian-recipes See more result ›› See also : Foods Of Alsace France , Alsace Recipe 96. Visit site . Share this result ×. Alsatian Recipes - My Weekend In Alsace. Copy the link and share. Tap To Copy Home-Style Alsatian Dishes - Saveur top ...
From therecipes.info


JEAN-PAUL’S ALSATIAN TART (FLAMMEKUECHE) | RICARDO
Ingredients. 1 ball store-bought pizza dough ; Topping. 1 package 250 g bacon, diced; 4 cups (1 litre) onions, thinly sliced; Salt and pepper; 1/3 cup (75 ml) Crème fraîche
From ricardocuisine.com


ALSATIAN ONION TART – DENVER WINE MERCHANT
2021-02-24 Turn oven down to 350°F. 5. In a bowl, whisk the eggs and half and half. Season with 3/4 tsp salt and fresh ground black pepper, and the nutmeg. Add the onions and 1/3 of the cheese and mix well. Sprinkle 1/3 of cheese on the bottom of the partially baked pie shell. Fill the prepared pie shell with the custard mix and with the remaining cheese ...
From denverwinemerchant.com


ALSATIAN RHUBARB TART RECIPE - JEAN-GEORGES VONGERICHTEN - FOOD …
Step 2. In a medium bowl, toss the rhubarb with 1/2 cup of the sugar; transfer to a strainer. Set it over the bowl and refrigerate overnight to drain. Step 3. Preheat the oven to 375°. On a ...
From foodandwine.com


ALSATIAN BACON TART | LUCY WAVERMAN'S KITCHEN
2018-07-25 This is fantastic either hot or cold and it reheats in a 350 F oven for 5 to 10 minutes. Cut in slices and serve as a first course with a small salad or cut in smaller slices as an hors d’oeuvre. Buy frozen puff pastry that comes in one block rather than the already rolled-out type, as it is not big enough for this tart. Use a pizza pan to ...
From lucywaverman.com


ALSATIAN APPLE TART RECIPE
What Makes This Alsatian Apple Tart Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Alsatian Apple Tart. Ready to make this Alsatian Apple Tart Recipe? Let’s do it! Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your …
From bakerrecipes.com


BLUEBERRY ALSATIAN TART - MOLLY J. WILK
2017-04-05 Gather the dough into a ball, cover with plastic wrap, and let chill in the fridge about 30 minutes. Roll out the dough and line your tart shell. Any size you like! You could do a couple individual or a larger tart. Bake the tart shell at about 190C or 375F for about 20 minutes or until the bottom of the shell is lightly browned.
From mollyjwilk.com


RECIPE DETAIL PAGE | LCBO
Preheat oven to 375°F (190°C). 3. Heat olive oil in a skillet over medium heat.Add bacon and sauté for 1 minute or until fat is beginning to melt. Add onions, bay leaves and thyme, season with salt and sauté for 10 to 20 minutes or until onions are a slightly golden tangled mass. 4.
From lcbo.com


ALSATIAN BACON AND ONION TART - SPRINKLES AND SPROUTS
2015-06-04 Roll the dough out into a rough rectangle as big as your baking sheet. Line the baking sheet with cooking paper and transfer the tart to it. Pour over the crème fraîche mixture and use a spoon to spread it out. Sprinkle over the onion and bacon. Place in your hot oven for 5 minutes until crisp and golden.
From sprinklesandsprouts.com


ALSATIAN ONION TART - BAKING BITES
2006-02-25 Preheat oven to 350F. Toss onions in cream, if using, and a bit of salt and pepper. Add bacon, if using. Spread onions on rolled pastry all the way to the edge. Bake at 350F for 30 minutes, until light gold. Serve immediately. Serves 8. Tagged with: IMBB23 + French. previously.
From bakingbites.com


TARTE AUX POMMES à L’ ALSACIENNE – ALSATIAN APPLE TART
2014-05-06 Add butter and blend at low speed until just combined, scraping bowl as necessary. Add egg yolk and blend. Drizzle in water, one tablespoon at a time, just until dough comes together. DO NOT OVERMIX. Form dough into disc, wrap in plastic wrap, and refrigerate at least 30 minutes. Preheat oven to 375°.
From saltoftheearthbakery.com


ALSACE ONION TART (TARTE à L’OIGNON) - SAVOR THE BEST
2021-06-30 Roll it out and place it in an 11-inch tart pan then pre-bake the crust. Cook the bacon until crispy. Saute the onions until soft, sweet and caramelized. Whisk the rest of the filling ingredients together then stir in the onions and bacon. Pour the filling into the tart shell, sprinkle the cheese over the top, then bake.
From savorthebest.com


PLUM TART RECIPE SO YUMMY IT WILL SOON BECOME YOUR FAVORITE
One partly cooked pastry shell. (recipe and instructions for pastry shells)1 lb/500 gm) of ripe plums; 2 tbsp/30 mls Kirsh or plum brandy; 1 partly cooked pastry shell; 2 tablespoons raspberry jam
From lovefrenchfood.com


ALSATIAN VEGETABLE TART | CANADIAN GOODNESS
Preheat oven to 190° C (375° F). In a small bowl, mix together yogurt, garlic and mustard. Spread mixture over naans. Sprinkle the leek and cheese over each and finish with the peppers.
From dairyfarmersofcanada.ca


THE ART OF TARTE FLAMBéE: ALSATIAN PIZZA WITH FROMAGE BLANC, …
2018-08-10 Known as flammekueche in Alsatian and flammkuchen in German, tarte flambée is incredibly simple. Typically made on a piece of thin, rolled-out bread dough, it has only three other main ingredients: the cheese, the onion, and the bacon. The cheese in question is fromage blanc, a fresh, spreadable white cheese that's made with skimmed milk and ...
From seriouseats.com


ALSATIAN ONION TART RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Alsatian Onion Tart Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Suhoor Recipes Healthy Breakfast Casserole Bites …
From recipeshappy.com


ALSATIAN DESSERT RECIPES | BRYONT BLOG
Kugelhopf Recipe Kouglof A Traditional Alsatian Brioche Mon. Apples Slices Baked Into Creamy Vanilla Custard This Alsatian. German Recipe For Alsatian Apple Cake. Alsatian Apple Tart Erecipe. Alsatian Gingerbread Recipe On Food52. Alsatian Cheesecake Valley Table. Alsatian Apple Tart Cooking Ez Com. French Dessert Recipes.
From bryont.net


CLASSIC TARTE FLAMBéE (ALSATIAN PIZZA WITH FRESH CHEESE, ONIONS, …
2019-03-21 Directions. Set Baking Steel on oven rack 6 to 8 inches from broiler and preheat oven to 550°F (or highest possible setting) for 1 hour. Meanwhile, in a large bowl, whisk fromage blanc with crème fraîche until thoroughly incorporated. Season …
From seriouseats.com


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