Tarte Flambee Alsatian Pizza Recipes

TARTE FLAMBEE (ALSATIAN PIZZA)

Steps:

• Put the flour and salt in a mixing bowl or in the work bowl of a food processor.
• In a measuring cup, sprinkle the yeast over the warm water and stir in the sugar.
• Add to the flour all at once and stir or motor until smooth.
• Be careful not to over-process.
• Cover the dough with plastic wrap and allow it to rise, undisturbed, for 45 minutes.
• Preheat the oven to 425 degrees and rub two large baking sheets with a little vegetable oil.
• Divide the dough into four parts, and on a well-floured surface, roll each part into an 8-inch round.
• Put the rounds on the oiled baking sheets and set aside.
• Combine the fromage blanc or cottage cheese, the crème fraîche and the 1 tablespoon of flour and stir or process until smooth.
• Cook the bacon in a skillet over medium heat until some of the fat is released, then add the sliced onion and cook 2 or 3 minutes, or until the onion is barely softened.
• Distribute the cheese evenly between the rounds of dough and spread it up to the edges.
• Sprinkle the bacon and onions on top.
• Season with kosher salt and freshly ground black pepper to taste.
• Bake 12 to 15 minutes, or until the pastry is browned.
• Serve hot.

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)

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.