Best 3 Alsatian Bacon And Onion Tart Recipes

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.

BACON, ONION AND CHEESE TART

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.

ALSATIAN ONION AND BACON TARTLETS

Steps:

• Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add 6 tablespoons water and process using on/off turns until mixture forms moist clumps, adding more water by teaspoonfuls if dry. Gather dough into ball. Shape into log. Wrap in plastic and chill 1 hour.
• Preheat oven to 400°F. Cut dough crosswise into 12 equal slices. Roll out each slice on lightly floured surface to 6-inch round. Transfer each round to 4-inch-diameter tartlet pan with removable bottom. Press dough onto bottom and up sides of pan. Trim off excess dough. Pierce bottom with fork. Refrigerate 10 minutes. (Can be made 1 day ahead. Cover and chill.)
• Sauté bacon in large pot over medium heat until brown, about 9 minutes. Discard all but 3 tablespoons drippings from bacon. Add onions to bacon and sauté until tender, about 8 minutes. Cool.
• Melt butter in heavy medium saucepan over medium heat. Add flour and stir 2 minutes (do not brown). Gradually whisk in milk. Increase heat to medium-high and boil 1 minute, whisking constantly. Remove from heat. Whisk yolks in medium bowl to blend. Gradually whisk in hot sauce. Mix in onion mixture, salt, pepper and nutmeg. (Filling can be made 1 day ahead. Cool slightly, then cover and chill.)
• Preheat oven to 400°F. Place tartlets on baking sheet and bake until golden brown, pressing bottom and sides with back of fork if crust bubbles, about 18 minutes. Cool slightly. Reduce oven temperature to 350°F. Spoon filling (about 1/4 cup) into each tartlet. Bake until tops begin to brown, about 20 minutes. Transfer tartlets to racks and cool slightly. Remove from pans. Sprinkle with parsley and serve.