FLAMMEKUECHE
Steps:
- Divide the pate a pain ordinaire into 4 equal parts, and pat the parts out into 4 rounds, each 8 inches in diameter. The circles will be quite thin. Oil a pastry sheet, using very little oil. Put the pastries on the baking sheet. Pinch up a very small edge of each pastry circle. Refrigerate Put the fromage blanc (or cottage cheese) in a food processor and process until smooth - about 30 seconds. Add the flour, salt and pepper to taste, 1 tbsp of oil and the creme fraiche. Process again until smooth - about 30 second more. Preheat the oven to 425. In a skillet, saute the bacon and onion in the remaining oil, until the onion is barely tender. Take the pastries from the refrigerator, and spread the cheese mixture over them, leaving a 1/4 inch uncovered path between the mixture and the edges of the pastries. Sprinkle the bacon and onions on top. Put the baking sheet, with the pastries, in the preheated oven and bake for 12 to 15 minutes - until the pastry is golden brown and the topping is also a little brown. Serve immediately.
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