FLAMMEKUECHE (TARTE FLAMBEE) - ALSATIAN BACON AND ONION TART
This version of the classic Alsatian tart was inspired by this recipe. Makes 2 large or 4 small tarts. While it's easy to grab two or more pieces of this delicious tart before blinking, you also might want to grab a glass of crisp white wine, preferably a Riesling from Alsace, or a clean, crisp beer to go with it. Like they do in France.
Provided by Denise Yennie
Number Of Ingredients 13
Steps:
- Preheat oven to 450°F. Fry bacon in a frying pan over high heat for 3 to 4 minutes to render the fat, but do not brown. Remove bacon from the pan and set aside. Drain all but 1 tbsp fat from the pan. Reduce heat to medium high. Add the sliced onions and sauté for 5 minutes, until just tender and translucent, but not brown. Set aside.
- Whisk flour and salt together in a bowl. Add the oil and water. Using a fork, stir until a ball forms that is cohesive and leaves the sides of the bowl clean. Knead in the bowl until smooth. It should be a soft pliable dough, not sticky. Add a little more flour if the dough is too loose or a little more water if the dough ball isn't coming together or is too stiff. Let set. You can also use a food processor. Place all ingredients except the water in the bowl of a food processor. Turn on and drizzle in the water until a smooth dough has formed.
- Meanwhile in another bowl, beat together the cream cheese, yogurt or sour cream, and nutmeg until smooth. Divide dough into 2 - 4 pieces. Working with 1 piece of dough at a time, on a floured surface roll out the dough as thin as possible (the shape of the dough does not matter) and place on a baking sheet or parchment-lined baking sheet (I just roll the dough directly on the parchment then slide it on the baking sheet). Repeat with the other half of the dough.
- Spread the dough with the cream cheese mixture then sprinkle on the bacon and onion. If desired sprinkle with a little Gruyere. Bake until the dough is crispy and the top is lightly browned, about 10 - 15 minutes. Let cool a couple of minutes before cutting and serving.
Nutrition Facts : ServingSize 1 g, Calories 374 kcal, Carbohydrate 36 g, Protein 9 g, Fat 21 g, SaturatedFat 6 g, Cholesterol 30 mg, Sodium 341 mg, Fiber 1 g, Sugar 1 g
BACON, ONION AND CHEESE TART
This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.
Provided by Geoffrey Zakarian
Time 1h5m
Yield two 13-by-9-inch tarts
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line 2 sheet pans with parchment paper.
- In a medium saute pan, cook the bacon over a medium-low heat until it begins to render, 3 to 5 minutes. Add the onions and cook until they begin to soften, about 3 minutes. Season with pepper. Set aside to let cool. Add the thyme to the cooled bacon-onion mixture.
- In a bowl, combine the farmer's cheese, creme fraiche, egg yolk and salt and pepper to taste. Set aside.
- Flour a flat surface and place the puff pastry on top. Flour the top and gently roll into a 13-by-18-inch rectangle. Cut the pastry in half and transfer each to a lined sheet pan. Using a fork, dock the puff pastry (pierce it slightly with the tines), leaving a 1-inch border untouched.
- Divide the cheese mixture between the two sheets of pastry and spread evenly on the docked area. Top each tart with half of the bacon-onion mixture.
- Place the tarts in the oven on the lower racks and bake, rotating halfway through, until the crusts are dark golden, about 25 minutes. Garnish with the pecorino and chives.
GERMAN BACON AND ONION TART-FLAMMEKUECHE
Adapted from Cooks Illustrated The Best International Recipes Prep time does not include chill time for the dough.
Provided by Boo Chef in West Te
Categories German
Time 25m
Yield 2 tarts, 4 serving(s)
Number Of Ingredients 10
Steps:
- For the tart dough:
- Mix the flour, yeast, honey, and salt in a food processor. With the machine running, add the water through the feed tube, followed by the vegetable oil. Process until the dough forms a ball, about 30 seconds.
- Turn the dough out onto the counter and knead by hand for 30 seconds, adding extra flour if the dough is sticky. Wrap the dough in plastic wrap and refrigerate for 2 hours, or up to 2 days.
- Adjust an oven rack to the lowest position, set a baking stone on the rack, and heat the oven to 500 degrees; let the baking stone heat for 1 hour.
- Topping.
- mix the crème fraîche, 1 teaspoon salt, 1/2 teaspoon pepper, and nutmeg together, cover with plastic wrap, and refrigerate until needed.
- Cook the bacon in a 12-inch nonstick skillet over medium heat until browned and most of the fat has rendered, about 10 minutes. Transfer the bacon to a paper towel-lined plate, leaving the fat in the skillet. Add the onions and 1/2 teaspoon salt to the fat left in the skillet, cover, and cook over medium heat, stirring occasionally, until the onions are softened and have released their juices, about 10 minutes. Uncover and continue to cook, stirring often, until the onions begin to brown, about 6 minutes; set aside off the heat.
- Assembly.
- Remove the dough from the refrigerator. Divide it into two equal pieces, forming each piece into a ball. Place one ball on a lightly floured sheet of parchment paper and cover with one large sheet of plastic wrap (or two small overlapping pieces). Using a rolling pin, roll the dough into a 15 by 9-inch oval. Slide the parchment paper with the dough onto an inverted baking sheet.
- Spread half of the crème fraîche mixture over the dough, leaving a 1/2-inch border at the edge. Scatter half of the onion mixture and half of the bacon over the top. Slide the parchment with the tart onto the heated baking stone. Bake until the edges of the tart are golden brown and the parchment releases from the tart bottom, 5 to 7 minutes. While the first tart bakes, roll out and assemble the second tart on a sheet of parchment paper using the remaining dough and topping. Cut the baked tarts into about 6 pieces, and serve immediately.
Nutrition Facts : Calories 864.8, Fat 62, SaturatedFat 24.2, Cholesterol 120.1, Sodium 791.4, Carbohydrate 61.9, Fiber 3.4, Sugar 5.7, Protein 15.5
ZWIEBELKUCHEN (SAVORY BACON-AND-ONION TART)
German Zwiebelkuchen is almost a meal in itself and is relatively fast to make. It has a slightly sweet base, with a savory topping made from eggs, sour cream, onions, bacon, caraway seeds, and salt. The bottom is crisp and crunchy, the middle tender and spongy, and the topping succulent with juicy onions and bacon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes one 10-by-16-inch loaf
Number Of Ingredients 13
Steps:
- Place milk and 4 tablespoons butter in a small saucepan, and heat until butter has melted. Remove pan from heat, and let mixture cool until tepid.
- Place milk mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the sugar, 1/2 teaspoon salt, lemon zest, egg yolks, and yeast. Gradually add 3 cups flour, creating a dough that is soft but not sticky.
- Turn dough out onto a floured surface, and knead until it is smooth and elastic and springs back when you poke it with your finger, about 5 minutes. Place in a large buttered bowl, and cover tightly with plastic wrap. Set in a warm place until dough has doubled in bulk, about 1 hour.
- Heat oven to 400 degrees. Line an 11-by-17-inch baking sheet with parchment. Punch dough down, and roll out to a 1/4-inch thickness. Place on prepared baking sheet, and cover with buttered plastic wrap; let rise until dough doesn't spring back when you poke it with your finger, about 20 minutes.
- Melt remaining tablespoon butter in a large skillet over medium heat. Add the bacon, and cook until golden and crisp and most of fat has been rendered, about 6 minutes. Add onions, and cook, stirring occasionally, until translucent, 8 minutes. Reduce heat to low. Sprinkle 1 1/2 teaspoons flour over onions, and stir in. In a small bowl, whisk together sour cream and the egg, and stir into the onion mixture. Cook, stirring, until mixture thickens, about 1 minute. Remove skillet from heat, and season with salt.
- Spread mixture on top of dough, and let rise 15 minutes more. Sprinkle top with caraway seeds. Bake until edges are crisp and brown, about 30 minutes. Transfer to a wire rack to cool, and serve. Bread will keep, wrapped and unrefrigerated, up to 4 days.
CANADIAN BACON AND ONION TART
Say "crust" and you immediately think "fat", not so - this uses flaky phyllo and spraying with nonstick cooking spray and coated with Dijon mustard this recipe keeps the fat to a minimum.
Provided by morgainegeiser
Categories Onions
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees.
- In a large nonstick skillet, combine the onions, scallions, and broth. Bring to a boil, reduce to a simmer, cover and cook until the onions are tender, about 10 minutes. Uncover and cook until the liquid has evaporated and the onions are golden, about 5 minutes longer. Remove from the heat.
- Meanwhile, place the flour in a medium bowl, and gradually whisk in the milk until no lumps remain. Whisk in the whole eggs, egg whites, and cayenne pepper until will combined. Set aside.
- Place 2 phyllo sheets in a 9-inch tart pan with a removable bottom, overlapping the sheets at right angles and tucking in the edges. Lightly spray with nonstick cooking spray and brush with 2 teaspoons of the mustard. Top with 3 phyllo sheets, overlapping the sheets at right angles and tucking in the edges. Lightly spray with nonstick cooking spray and brush with 2 teaspoons mustard. Repeat with the remaining phyllo sheets and 2 teaspoons mustard.
- Sprinkle the onion mixture and canadian bacon on top of the phyllo, pour the milk mixture over the filling, and place the tart on a baking sheet. Sprinkle with cheese on top and bake for 25 minutes, or until the phyllo is lightly golden and the filling is set.
Nutrition Facts : Calories 287.1, Fat 8.2, SaturatedFat 3.1, Cholesterol 104.4, Sodium 649.3, Carbohydrate 36.8, Fiber 3.1, Sugar 7.6, Protein 16.3
TARTE FLAMBEE (ALSATIAN BACON & ONION TART)
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
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
FLAMMEKUECHE (THIN-CRUSTED CHEESE, ONION AND BACON TART)
Provided by Patricia Wells
Categories dinner, lunch, main course, side dish
Time 3h
Yield Sixteen to 20 servings
Number Of Ingredients 9
Steps:
- Combine the water, yeast and one cup of the flour in a large mixing bowl. Stir until thoroughly blended and set aside to proof the yeast, about five minutes.
- Once proofed, add the salt, then begin adding the remaining flour, little by little, until the dough is too stiff to stir. Place the dough on a lightly floured work surface and begin kneading, adding additional flour if the dough is too sticky. Knead until the dough is smooth and satiny, about 10 minutes.
- Once kneaded, place the dough in a bowl, cover, and let rise at room temperature until double in bulk, about one hour.
- Punch down and let rise again, covered, until double in bulk, about one hour.
- Preheat the oven to 450 degrees.
- Combine the onions, cheese, creme fraiche, salt and pepper and let sit for 15 minutes to soften the onions.
- Roll the dough on a lightly floured surface into a rectangle to fit a large baking sheet, measuring about 12 1/2 by 15 inches. Place the dough on the baking sheet.
- Spread the onion mixture over the dough right to the edge. Sprinkle the bacon evenly over the top, then sprinkle generously with pepper.
- Bake just until the dough is crisp, 15 to 20 minutes. Serve immediately.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 5 grams, Carbohydrate 15 grams, Fat 11 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 4 grams, Sodium 201 milligrams, Sugar 1 gram, TransFat 0 grams
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