Best Alsatian Beef And Mushroom Tart Recipes

ALSATIAN TART

Steps:

• Pastry dough can be purchased in either your supermarket in the freezer section, or in a bakery which makes their own.
• Defrost pastry dough; roll out on lightly floured board to 1/4-inch thickness.
• Cut out 4 circles (using a 7" diameter salad or cake plate as a template).
• Prick dough with fork and refrigerate while preparing the filling.
• Cook bacon; drain and crumble; set aside.
• In one tablespoon of canola oil, saute sliced onion until golden.
• In a mixing bowl, combine cheese, creme fraiche, flour, salt and pepper and mix by hand until combined thoroughly.
• Remove pastry rounds from refrigerator, spread each round with cheese mixture.
• Sprinkle top with sauteed onions and arrange crumbled bacon.
• Preheat oven to 425 degrees.
• Bake 15 minutes until done.
• Very rich and filling served with a salad and a glass of white wine.

ALSATIAN CHEESE TART

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.
• Makes 36 hors d'oeuvres.

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.