* Exported from MasterCook *
Bread, Tarte Flambee
Recipe By : Melissa Clark
Serving Size : 8 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Ethnic Posted
Amount Measure Ingredient -- Preparation Method
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1/4 cup creme fraiche
1/3 cup fromage blanc
1/8 teaspoon freshly grated nutmeg
1 teaspoon kosher salt -- more to taste
Freshly ground black pepper -- to taste
7/8 cup all-purpose flour -- plus more for dusting, (110g)
1 1/2 teaspoons baking powder
1 1/2 teaspoons olive oil
1 large egg yolk
2 strips smoked bacon -- thick-cut, finely diced
(about 2/3 cup), (100g)
1/3 cup white onion -- finely chopped
Traditionally, this onion and bacon tart was a baker's treat made
from dough scraps leftover from bread baking. The scraps were rolled
out, topped with raw onion, bacon and fromage blanc (a soft,
yogurtlike cheese) and baked until the dough puffed and the onions
singed at the edges. Now you're as likely to find this savory tart at
a restaurant or coming straight from someone's kitchen as at a
bakery. This version, adapted from the chef Gabriel Kreuther, uses a
biscuitlike crust made with baking powder instead of the usual
yeasted dough. Since you don't have to let the dough rise, you can
have a tarte flambee on the table in under 45 minutes. Serve this as
an appetizer, a light main course, or for an unusual brunch offering.
TIME: 40 minutes
If you have a pizza stone, place it on the middle rack of your oven,
top with a baking sheet, and heat the oven to 425F. (If you don't
have a stone, just place the baking sheet on the oven rack).
In a medium bowl, combine creme fraiche, fromage blanc, nutmeg, 1/2
teaspoon salt and the pepper. Set aside while you make the dough.
In a separate medium bowl, whisk to combine flour, baking powder and
remaining 1/2 teaspoon salt. In a small bowl, whisk to combine olive
oil, egg yolk and 1/4 cup water. Add to dry ingredients and use a
fork to combine until it creates a shaggy dough.
Turn the dough out onto a floured surface and knead for 1 minute,
until the dough is uniform and elastic. (Flour your hands as
necessary to keep the dough from sticking.) Roll out to a 12" round,
then transfer to a parchment-lined baking sheet without a rim (or use
an overturned rimmed baking pan).
Spread fromage blanc mixture evenly over the dough, leaving a 1/2"
border along the edges. Sprinkle bacon and onions over fromage blanc.
Slide tart, still on parchment paper, off baking sheet and directly
onto baking sheet in oven.
Bake until top is beginning to brown, and sides are golden and
crispy, about 20 minutes. Remove from oven and slide off parchment
paper to serving platter. Serve warm.
Cal 131, Fat 7g, Carb 12g, Sod 140mg, Pro 4g
Review: I hate onions so I subbed in some chanterelle mushrooms
(sauteed in butter beforehand) and skipped the bacon. Instead of the
creme fraiche and fromage blanc, I used grated gruyere with a bit
of cream - and a little extra nutmeg. The chanterelle/gruyere
combination was sublime, but the toppings really don't matter because
the olive oil dough is the real star of this recipe; it has a lovely
elastic quality that is easy to handle and bake.
Review: To make this for the two of us, I halved all the ingredients
(including the egg yolk) but only learned too late that half of a
12-inch round is closer to 9 inches than 6. Tasty and fun to make.
Next time I'll roll it right.
Review: I made this to take to a party and it was an immediate hit -
the olive oil-based crust was the intriguing ingredient to the party
guests. The crust is a good recipe to have on hand for topping as you
please, although this recipe was certainly pleasing and simple to prepare.
S(Internet address):
https://cooking.nytimes.com/recipes/1018508-tarte-flambeev
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Per Serving (excluding unknown items): 107 Calories; 5g Fat (45.2%
calories from fat); 3g Protein; 12g Carbohydrate; trace Dietary
Fiber; 36mg Cholesterol; 382mg Sodium. Exchanges: 1/2 Grain(Starch);
0 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 0408