Alsatian Bacon and Fresh Cheese Tart Recipe

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Ingredients:

  • 1 package active dry yeast
  • 1/2 cup warm water
  • 4 cups bread flour, plus flour for dusting
  • 1 1/2 cup cold water
  • 1 tablespoon kosher salt oil, for a bowl
  • 1/4 pound slab bacon, cubed
  • 1 tablespoon olive oil
  • 1 1/2 cup thinly sliced yellow onions
  • 3 tablespoons yellow cornmeal, for dusting pan
  • 1 large egg
  • 1 tablespoon all-purpose flour
  • 1/4 cup grated Gruyere cheese
  • 2 tablespoons water

*Fromage Blanc*

  • 3/4 cup whole milk ricotta cheese
  • 3 tablespoons plain yogurt
  • pinch salt

Directions:

The flammekueche, or “flaming tart,” is the Alsatian version of pizza. Throughout the region, you’ll find rustic restaurants that make a specialty of the dish.

The floppy tarts are brought out from the wood-burning oven on a wooden peel, slid directly onto the table, and devoured while they are almost too hot to handle.

In a large mixing bowl, combine yeast and the warm water Let stand for 5 minutes Stir with a fork to blend Add 1/2 cup of the bread flour and blend well Cover and let stand 45 minutes Add the cold water and salt Begin adding bread flour 1 cup at a time,

stirring well after each addition When the dough becomes too stiff to stir, transfer to a lightly floured surface and knead until smooth and shiny (7 to 10 minutes) Place in a lightly oiled bowl and turn to coat dough with oil Cover and let rise until doubled in bulk, about 1 3/4 hours In a  medium skillet over moderate heat,

render bacon in olive oil until bacon fat is melted and bacon is browned Transfer bacon to a plate with a slotted spoon and add onion to skillet Saute until slightly softened (about 5 minutes) Cool to room temperature.

Preheat oven to 425 F Dust a pizza stone or heavy baking sheet with cornmeal Whisk together Fromage Blanc, egg, and the 1 Tbsp flour Punch down dough and roll into as large a circle or rectangle as will fit on the baking sheet Transfer to prepared baking sheet Spread with Fromage Blanc mixture to within 3/4 inch of edge Top with onions and rendered bacon and sprinkle with grated cheese Brush edge of dough with the 2 Tbsp water Bake until golden brown (15 to 20 minutes).

5/5 (3 Reviews)

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