BACON, ONION AND CHEESE TART
This is my take on a traditional French tarte flambee, made on a crispy crust and topped with fromage blanc, bacon and onions.
Provided by Geoffrey Zakarian
Time 1h5m
Yield two 13-by-9-inch tarts
Number Of Ingredients 11
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.
ZWIEBELKUCHEN (SAVORY BACON-AND-ONION TART)
German Zwiebelkuchen is almost a meal in itself and is relatively fast to make. It has a slightly sweet base, with a savory topping made from eggs, sour cream, onions, bacon, caraway seeds, and salt. The bottom is crisp and crunchy, the middle tender and spongy, and the topping succulent with juicy onions and bacon.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes one 10-by-16-inch loaf
Number Of Ingredients 13
Steps:
- Place milk and 4 tablespoons butter in a small saucepan, and heat until butter has melted. Remove pan from heat, and let mixture cool until tepid.
- Place milk mixture in the bowl of an electric mixer fitted with the paddle attachment. On low speed, add the sugar, 1/2 teaspoon salt, lemon zest, egg yolks, and yeast. Gradually add 3 cups flour, creating a dough that is soft but not sticky.
- Turn dough out onto a floured surface, and knead until it is smooth and elastic and springs back when you poke it with your finger, about 5 minutes. Place in a large buttered bowl, and cover tightly with plastic wrap. Set in a warm place until dough has doubled in bulk, about 1 hour.
- Heat oven to 400 degrees. Line an 11-by-17-inch baking sheet with parchment. Punch dough down, and roll out to a 1/4-inch thickness. Place on prepared baking sheet, and cover with buttered plastic wrap; let rise until dough doesn't spring back when you poke it with your finger, about 20 minutes.
- Melt remaining tablespoon butter in a large skillet over medium heat. Add the bacon, and cook until golden and crisp and most of fat has been rendered, about 6 minutes. Add onions, and cook, stirring occasionally, until translucent, 8 minutes. Reduce heat to low. Sprinkle 1 1/2 teaspoons flour over onions, and stir in. In a small bowl, whisk together sour cream and the egg, and stir into the onion mixture. Cook, stirring, until mixture thickens, about 1 minute. Remove skillet from heat, and season with salt.
- Spread mixture on top of dough, and let rise 15 minutes more. Sprinkle top with caraway seeds. Bake until edges are crisp and brown, about 30 minutes. Transfer to a wire rack to cool, and serve. Bread will keep, wrapped and unrefrigerated, up to 4 days.
ZWIEBELKUCHEN ( SOUTHWEST GERMAN ONION CAKE)
This is a traditional late summer early fall snack, usually served with 'new wine'. It is not a sweet cake, but a nice hearty fall weather dish. I got this off a German website and translated it into English. This recipe is very good, and you will not be disappointed! Good for a potluck, or even a party snack.
Provided by TJW2725
Categories Breads
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- For the dough:.
- Dissolve the yeast in the lukewarm milk, and add the sugar and a dash of the flour, stir, cover and keep in a warm place for ten minutes.
- Add the rest of the dough ingredients in the pastry mixer and blend until you have a ball.
- Cover and keep in a warm place for twenty minutes until the dough rises.
- Preheat the oven to 225°C.
- Sautée the onion'rings' with the bacon in a large skillet, until the onions are transparent, and soft, but not caramelized.
- This should take about 10-15 minutes.
- In a seperate bowl, mix the eggs, the creme fraiche, the nutmeg, and pepper together with a whisk until well incorporated and smooth.
- Roll the dough out into a flat, large roasting pan (you want something with a slight edge to it) and then pour the onion and bacon mixture over the dough and spread it out to cover the dough evenly.
- Pour the egg-creme fraich mixture over the top and put it in the oven for 30-40 minutes, or until golden brown on top.
Nutrition Facts : Calories 864.1, Fat 56.6, SaturatedFat 30.5, Cholesterol 313.6, Sodium 450.1, Carbohydrate 69.7, Fiber 5.2, Sugar 7.6, Protein 20.3
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