Tarte Flambee
"Cocktail party food from Sous Chef Ark Bensimon of the Provencal restaurant La Panetiere in Rye, New York
(Note - I acquired this recipe from Wine Enthusiast Magazine)"
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1 cup all-purpose flour
- 3 tablespoons all-purpose flour
- 6 tablespoons unsalted butter, chilled
- 1⁄8 teaspoon salt
- 1 egg, lightly beaten
- 1 onion, thinly sliced
- 2 pieces bacon, cut into 1/4 inch pieces
- fromage blanc (white cheese, is a dairy product that has the consistency of yogurt. It can be purchased at the groc)
- 1 tablespoon butter
directions
- In a food processor; pulse the flour, butter and salt until all the ingredients are crumbly.
- Add the beaten egg and continue to pulse briefly, but do not overwork the dough.
- Flatten out the dough. Refrigerate the amount that is needed for at least one hour; the rest can be frozen.
- While the dough is chilling, prepare onions and bacon for topping. Melt butter and slowly cook the onion until they are opaque. Cook bacon separately until crispy.
- Remove dough from the fridge once it's chilled, and roll out to about 1/4 inch thickness.
- Take a ring mold and cut out discs the size of a cracker. With a fork, prick the dough all over, spread the fromage blanc on each disc, top with onion and the bacon.
- Bake in oven at 350°F for about 15 minutes. Serves 4.
- Wine Pairing: Pair with Riesling from Alsace. or serve with champagne.
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RECIPE SUBMITTED BY
Sondra Beth
United States
I'm from Vancouver WA and work in the Medical Device industry.. Cooking is a great outlet. I love finding fun and interesting recipes to modify and make my own :) then share with my friends & family.
