CREAM CHEESE, ONION & BACON TART (FRANCE DOES PIZZA!)
The French may call this a tart, but I call it a spec pizza done in the French tradition. Per the intro, "In Alsace, this tart was traditionally cooked in the baker's oven, so it's important to have an oven that heats to a high temp for rapid, effective cooking." A Riesling or Gewurztraminer was suggested as a wine choice to accompany this dish. As this is my final offering from *French Bistro and Cafe Cooking* by Pierre-Yves Chupin, I say a fond *Au Revoir* to his spec recipes. *Enjoy* !
Provided by twissis
Categories Lunch/Snacks
Time 32m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 475F (220C). Roll out dough as thinly as possible & use it to line a lrg oblong cookie sheet (16 x 12 in).
- Prick the dough base w/the tines of a fork to within 1/2-in of the edges & bake blind for 10 minutes. Allow to cool for at least 10 minutes. DO NOT turn off the oven.
- Combine cream cheese (or ricotta if using) w/the creme fraiche, flour, salt & oil to form a thick paste & spread it over the dough.
- Crisp bacon in a lrg frying pan, remove w/a slotted spoon & set aside, reserving 2 tbsp of bacon fat & discarding any excess. Peel & chop onions & brown them in the reserved bacon fat.
- Scatter bacon & onions over the cheese topping. Season w/pepper to taste pref. Return to the oven, cook for 2 min & serve immediately.
- NOTE: Feel free to use a pizza pan if you have 1 equivalent in size (192 sq in).
Nutrition Facts : Calories 961.3, Fat 95.9, SaturatedFat 51.4, Cholesterol 290.6, Sodium 771.3, Carbohydrate 13.8, Fiber 1, Sugar 6.5, Protein 14.4
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.
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
CARAMELISED ONION, BACON & CAMEMBERT TART
This is ideal for a light lunch or snack served with a fresh, crisp summer salad. I found it in an Australian Weight Watchers magazine many years ago. (5pts ea serve) PS. I use the low fat or regular equivalent, doesn't make any difference.
Provided by Delicious Bits
Categories Lunch/Snacks
Time 1h
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Set oven to 180c or 350°F.
- Spray 23cm quiche dish. Fold pastry sheets in half lengthways and arrange over the base and sides of the dish. Spray between each layer with cooking oil spray. Trim edges. Cook for 3-4 minutes.
- Fry onions in butter for 3 minutes. Add sugar and vinegar. Fry for 5 minutes until golden. Drain on paper. Spread onion on pastry, then a layer of Camembert cheese, then bacon.
- Combine eggs, cream and milk. Pour over tart and sprinkle with grated cheese.
- Bake for 30 minutes.
Nutrition Facts : Calories 268.8, Fat 16.7, SaturatedFat 8.8, Cholesterol 128.9, Sodium 422.7, Carbohydrate 17.6, Fiber 1, Sugar 3.6, Protein 11.8
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- Preheat oven to 475F (220C). Roll out dough as thinly as possible & use it to line a large oblong cookie sheet (16 x 12 in).
- Prick the dough base w/the tines of a fork to within 1/2-in of the edges & bake blind for 10 min. Allow to cool for at least 10 min. DO NOT turn off the oven.
- Combine cream cheese (or ricotta if using) w/the creme fraiche, flour, salt & oil to form a thick paste & spread it over the dough.
- Crisp bacon in a large frying pan, remove w/a slotted spoon & set aside, reserving 2 tbsp of bacon fat & discarding any excess. Peel & chop onions & brown them in the reserved bacon fat.
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