Best Tarte Flambe With Softly Scrambled Eggs And Goat Cheese Recipes

TARTE FLAMBE WITH SOFTLY SCRAMBLED EGGS AND GOAT CHEESE

Steps:

• Whisk together the creme fraiche, parsley, chives and tarragon in a bowl; season with salt and pepper. Cover and refrigerate for 30 minutes.
• Preheat the oven to 400 degrees F. Divide the dough in half. Roll each piece into a very thin 10-by-12-inch rectangle. Brush with canola oil, place on baking sheets and bake until lightly golden brown, about 10 minutes.
• Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a small saute pan over medium heat. Add the onion and sugar and cook slowly, stirring occasionally, until caramelized, about 30 minutes. Season with salt and pepper.
• Heat the remaining 1 tablespoon oil in a medium saute pan over medium heat. Add the bacon and cook until golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
• Divide the creme fraiche between the pizzas, spreading it out. Divide the cheddar on top and then add the onion and bacon. Bake until the cheese has melted, about 5 minutes.
• Meanwhile, heat the remaining 3 tablespoons butter in a medium nonstick saute pan over medium heat. Add the Fresno chile and cook until soft, about 2 minutes. Whisk the eggs in a bowl until smooth; season with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form. Add the goat cheese.
• Divide the scrambled eggs between the two pizzas and garnish with more herbs.

TARTE FLAMBE WITH HERBED CREME FRAICHE, AGED CHEDDAR, CARAMELIZED VIDALIA, DOUBLE SMOKED BACON, SOFTLY SCRAMBLED EGGS AND GOAT CHEESE

Steps:

• In a small bowl, whisk together the creme fraiche, chives, parsley and tarragon, seasoning with salt and pepper. Cover and refrigerate for 30 minutes to allow flavors to meld.
• Preheat oven to 500 degrees F. Put a rack as close to the bottom as possible, and put a pizza stone on the rack.
• On a lightly floured surface, roll the dough into a very thin round. Sprinkle some corn meal onto the pizza peel. Transfer the dough to the pizza peel. Drizzle some olive oil over the dough, and season with salt and pepper. Slide the pizza onto the pizza stone and bake until the bottom is crisp and the edges browned, about 10 minutes.
• While the pizza dough cooks, heat 1 tablespoon of the butter and 1 tablespoon of the canola oil in a small saute pan over medium heat. Add the sliced onion and sugar and cook slowly until caramelized, about 10 minutes. Season with salt and pepper; set aside.
• Heat the remaining tablespoon of oil in a medium saute pan over medium heat. Add the bacon and slowly cook until the fat is rendered and the bacon is golden brown and crispy. Remove with a slotted spoon to a plate lined with paper towels. Reserve the bacon fat in a small bowl.
• Remove the pizza dough from the oven. Top it with the Cheddar, cooked bacon and the onions, and return it to the oven to melt the cheese and finish cooking the dough, about 5 minutes.
• While the pizza finishes cooking, pour 2 tablespoons of the reserved bacon fat into a medium nonstick skillet and heat over medium heat. Add the remaining tablespoon of butter. Add the chile and cook until soft, about 2 minutes. Whisk the eggs together in a bowl until very smooth, and sprinkle with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form, 2 to 3 minutes. Stir in the goat cheese pieces and remove from the heat.
• Remove the pizza from the oven to a cutting board. Top with the scrambled eggs. Drizzle some of the herbed creme fraiche over the eggs, and scatter the remaining herbs over the top. Slice and serve. (You can also slice the pizza into wedges, plate them, and top each serving.)

TARTE FLAMBéE

Steps:

• 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 425 degrees. (If you don't have a stone, just place the baking sheet on the oven rack).
• In a medium bowl, combine crème fraîche, 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-inch 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-inch 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.