Alsatian Bacon and Fresh Cheese Tart Recipe

Alsatian Bacon and Fresh Cheese Tart Recipe

Ingredients:

1 pkg. active dry yeast
1/2 cup warm water
4 cups bread flour, plus flour for dusting
1 1/2 cups cold water
1 tbsp. kosher salt
oil, for bowl
1/4 lb. slab bacon, cubed
1 tbsp. olive oil
1 1/2 cups thinly sliced yellow onions
3 tbsps. yellow cornmeal, for dusting pan
1 large egg
1 tbsp. all-purpose flour
1/4 cup grated Gruyere cheese
2 tbsps. water

Fromage Blanc

3/4 cup whole milk ricotta cheese
3 tbsps. plain yogurt
Pinch of salt

Directions:

Flaming tart otherwise known as “the flammekueche” is known as the Alsatian version of a pizza. This particular region has many rustic and homey restaurants which specializes in this dish. These floppy hot tarts after being cooked are removed from a wood-burning oven on a wooden peel and are directly served at the guest’s table, eaten while still steaming hot.

In a bowl dissolve the yeast in water (warm). Allow the mixture to stand for about 5 mins. Use a fork when mixing them together. Add half a cup bread flour. Mix thoroughly. Cover this mixture and allow it to stand for another 45 mins. Add in salt and cold water.

Also start adding a cup of your bread flour one at a time and stir thoroughly after the addition of each cup. When your dough is now too stiff for stirring, you can now transfer it to your board or any flat surface that has been lightly dusted with flour and then start kneading your dough until it is shiny and smooth.

This usually takes around 7-10 mins. Form it into a ball and place the dough inside a greased bowl. Make sure to turn the dough inside the bowl to evenly coat your dough�s entire surface. Cover bowl with cloth and allow to rise for 1 3/4 hrs or when its size doubles.

On medium heat on a skillet, cook bacon in oil and wait for the bacon to turn brown and bacon’s fat to melt. Get the crispy browned bacon out of your pan and set it aside. Add in onions to the skillet and saut� for 5 mins or until the onions are soft. Cool the saut�ed onions in room temp. Oven should be preheated to around 425′ F. Lightly dust with some cornmeal your baking sheet or a pizza stone. Set it aside.

Using a wire whisk, make sure to combine well the fromage blanc, 1 tablespoon of flour and egg. Set aside. Get your dough. Punch it down and then roll out into a big round shape or a rectangle depending on your desired shape. Put the shaped dough on your baking sheet and then spread some of your fromage blanc mix up until there is only 3/4 left at the edge.

Put some of your saut�ed onions as well as some browned bacon. Sprinkle some of your grated Gruyere cheese as well. The edges of your dough should be brushed with water. Cook & bake your pizza until it has a golden color for about 15-20 mins.