ROQUEFORT, LEEK AND WALNUT TART
The open-face Alsatian tarte flambée can be as versatile as a quiche. Most often it's given classic treatment, with bacon and onions on a pastry-lined bed of crème fraîche and fromage blanc. But why stick to tradition? You can make it with mushrooms, omit the bacon and dot it with caviar, add smoked salmon, pave it with zucchini slices, and explore other cheeses, including Taleggio and chèvre. Here's an assertive version that keeps the bacon but opts for Roquefort cheese, leeks and walnuts. And instead of pizza dough, which is a typical underpinning, for a more expedient result, you can make it with pie pastry.
Provided by Florence Fabricant
Categories brunch, dinner, lunch, pies and tarts, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 10
Steps:
- Blend together flour, baking powder and half the salt in a bowl or a food processor. Beat egg yolk with 5 tablespoons cold water. Stir in olive oil. Pour this mixture over the flour mixture and beat with a fork if using a bowl, or pulse about a dozen times in the processor, until dough starts to come together. Add another teaspoon or two of water if mixture is too dry.
- Gather dough together and knead briefly on a lightly floured surface to form into a ball. Roll and trim to make an oblong 9 by 13 inches or a 12-inch round. Place on a parchment-lined baking sheet. Fold up a half-inch border all around either shape. Heat oven to 400 degrees.
- Spread bacon in a heavy skillet and cook until very lightly browned. Stir in leeks and remaining salt and cook until softened and translucent. Stir in walnuts, sauté about 30 seconds, and remove from heat. Mash Roquefort and work in crème fraîche. Spread on pastry. Scatter leek, bacon and walnut mixture evenly on top. Bake 20 minutes, allow to cool briefly, cut in squares or wedges and serve.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 8 grams, Carbohydrate 20 grams, Fat 14 grams, Fiber 1 gram, Protein 8 grams, SaturatedFat 5 grams, Sodium 167 milligrams, Sugar 1 gram, TransFat 0 grams
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
ALSATIAN CHEESE TART
Alsatian Cheese Tart
Categories Onion Appetizer Bake Cocktail Party Quick & Easy Lunch Bacon Cottage Cheese Sour Cream Phyllo/Puff Pastry Dough Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 36 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12-inch square, then transfer to a large baking sheet.
- Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.
- Cook bacon in a 10-inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat.
- Spread cheese mixture evenly over pastry, leaving a 1-inch border all around. Scatter bacon and onion on top, then sprinkle with parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into 36 pieces and serve warm.
ALSATIAN ONION TART
From the Christmas Cookbook by Nanette Newman. Alsatian (Alsace) wine is a French dry white wine. I have included preparation for a homemade pastry tart, but feel free to use a pre-made one. Cooking time includes chilling time for pastry dough if making your own.
Provided by CulinaryQueen
Categories Lunch/Snacks
Time 1h30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Sift the flour into a large bowl then rub in the butter with your (clean) fingers until the mixture resembles fine breadcrumbs.
- Mix the egg yolks with the salt and 3 tablespoons water. Stir into the flour, using a knife, to make a soft and smooth (but not sticky) dough. Add the extra tablespoon of water if the mixture is too dry.
- Pat the dough into a ball, wrap up in cling film and refrigerate for 30 minutes.
- Preheat the oven to 220C/425°F.
- Roll out the pastry on a floured surface and use to line a 10-inch tart pan.
- Prick the pastry all over with a fork and bake blind for 10-12 minutes. Remove from oven and let cool.
- Lower the temperature of the oven to 190C/375F and place a baking sheet in the oven to heat.
- Heat the oil in a non-stick frying pan. Add the onions, bay leaf, thyme, salt and pepper. Cover and cook gently until the onions are soft and transparent, stirring occasionally.
- Add the wine and simmer, uncovered, until all the liquid has evaporated.
- Remove the bay leaf and taste for seasoning.
- Whisk the eggs and cream together.
- Spread the onions into the pastry crust and pour in the egg mixture.
- Place on the hot baking sheet and bake for 15 minutes.
- May be served hot or room temperature.
Nutrition Facts : Calories 527.5, Fat 34.3, SaturatedFat 16.1, Cholesterol 196.1, Sodium 71.7, Carbohydrate 42.3, Fiber 2.2, Sugar 3.8, Protein 9.1
ALSATIAN TART WITH LEEKS, FROMAGE BLANC, AND BACON
Canadian chef Rob Feenie made this savory tart during the 2002 Workshop. Unlike quiche with its custard filling, the classic tarte flambée topping includes no egg-just fromage blanc thinned with crème fraîche, sweet sautéed onions, and smoky bacon. The name ("flaming tart") derives from earlier times, when cooks would bake it near the embers of a wood-fired oven.
Yield serves 8
Number Of Ingredients 10
Steps:
- Heat the olive oil in a skillet over medium heat. Add the onion and season with salt. Cook until softened but not colored, about 8 minutes. Let cool.
- Put the bacon in a skillet over medium heat. Cook, stirring, until it renders some of its fat and just begins to crisp, about 5 minutes. Transfer it to a small bowl with a slotted spoon.
- On a lightly floured surface, roll the puff pastry into a 12-inch circle (if the packaged pastry is round) or into a 10 by 12-inch rectangle (if the packaged pastry is rectangular). Transfer it to a baking sheet and prick with a fork in several places. Return it to the refrigerator for 30 minutes.
- Preheat the oven to 375°F.
- Put the fromage blanc, crème fraîche, and nutmeg in a small bowl and stir until smooth. Add several grinds of pepper.
- Spread the fromage blanc mixture evenly over the surface of the dough, leaving a 1/2-inch bare border. Scatter the sautéed onions and bacon over the fromage blanc. Fold the border over to make a rim and crimp it as you would a pie crust. Bake until the pastry is puffed and golden-brown on the edge and well browned on the bottom, about 40 minutes. Transfer to a cutting board, sprinkle with the chives, and let cool for about 5 minutes, then cut into pieces of desired size. Serve warm.
- Enjoy with Cakebread Cellars Napa Valley Chardonnay or another white wine with a full, creamy body.
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