Alsatian Onion, Bacon and Farmers Cheese Tart - NBC Connecticut
Taste of Today Recipes

Taste of Today Recipes

Alsatian Onion, Bacon and Farmers Cheese Tart

    processing...

    NEWSLETTERS

    The Best Holiday Gifts of 2017
    Bistro 110
    Bistro 110's Tart Flambe

    What's in it? The pizza dough, made of semolina, yeast, oil, salt and water, is covered with a large spoonful of creme fraiche, topped with sliced onions and pieces of bacon. It's cooked for about 10 minutes at 500 degrees in the wood burning oven.
    Suggested pairing: Drink with a local brew, Two Brothers Domain Dupage French Country Ale, made beer de guard style. It's a caramel malt that pairs well with the sweet onion and smoky bacon. Wine lovers try the Martin Schaetzel Pinot Blanc. This Alsace wine has great minerality with a round, full mouth feel and is all organic.
    The Chef says: "The Tarte flambee is a traditional recipe from the Alsace region of France, where I was born. It's a simple recipe that is most often and traditionally prepared in a wood burning oven. Since we have the chance to have a wood burning oven in Bistro 110, I wanted to offer this dish as a tribute to my 'origins.'" -- Chef Dominique Tougne
    How much is it? The Tarte Flambee is part of Bistro 110's Five for Five $5 pizza menu. They're available after 5 p.m. in the bar area, along with table seating.
    Bistro 110, 110 E Pearson St, (312) 266-3110. FULL MENU

    2 Tbsp. Canola Oil
    6 Bacon Slices-cut into ¾” pieces
    3 Onions-medium size, sliced very thinly
    1 Frozen Puff Pastry Sheet
    ¾ Cup Farmers Cheese-crumbled
    Salt and black pepper to taste
    Flat Leaf Italian Parsley and Chopped Chives for garnish

    Preheat oven to 400°f. Heat a sauté pan on medium heat, add oil and chopped bacon. Cook stirring occasionally until the bacon is about halfway cooked, not crisp. Remove the bacon with a slotted spoon and drain on a paper towel. Leave 3 Tbsp. of the bacon grease in the pan, removing the rest. In the same pan, add the sliced onions, a generous pinch of salt, stir and cover. Cook covered for about 2 minutes to wilt the onions. Remove the lid and cook until the onions are softened and are a very, very light golden brown. Remove the onions from the pan and allow to cool.

    While cooling, place the frozen puff pastry sheet on the counter. When just thawed out enough to cut, cut out a 9” circle with a paring knife using an inverted pie pan as a template. Using a fork, poke many holes in the dough to restrict the pastry from over rising. Evenly spread out the cooled onions over the pastry, leaving a ½” border plain. Evenly place the half cooked bacon and crumbled farmers cheese over the onions .

    Bake in the oven for about 20 minutes or until the pastry has puffed some and is a golden brown. Cool slightly and serve warm or room temperature cut into wedges. Great served with a vinaigrette dressed salad and a Alsatian riesling or beer.