Tarte Flambée is an Alsatian dish composed of a thin dough covered with fromage blanc or crème fraîche, thinly sliced onions, and bacon. It is to northern Alsace what pizza is to southern Italy. It is both easy to make, and absolutely delicious. Tarte Flambée is the perfect appetizer or light entrée.
Servings: 6 servings
- 1 sheet puff pastry thawed
- 1/2 cup cottage cheese
- 1/2 cup crème fraîche
- 1 Tablespoon all-purpose flour
- 2 Tablespoons vegetable oil
- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground pepper
- 4 slices thick cut bacon about 4 ounces, cut into ¼-inch slices
- 1 large onion finely chopped
Preheat oven to 425° F.
Place cottage cheese in a blender, and process until smooth, scraping down the sides as necessary. Add crème fraîche, flour, vegetable oil, salt, and pepper; process until smooth. Transfer to a small bowl; cover and refrigerate until ready to use.
On a lightly floured surface, roll puff pastry into a rectangle, about 1/8-inch thick. Line a tart pan; trim edges. Alternatively, cut into 8-inch circles. Dock or poke holes in the pastry with a fork. Place in the freezer until ready to use.
Cook bacon pieces in a large skillet over medium heat until the fat is rendered, and the bacon just begins to brown slightly, about 15 minutes. Remove the bacon; drain on a paper towel. Pour bacon fat out of the pan, and return 1 Tablespoon to the skillet. Add the onions and sauté over medium heat until the onions soften and become translucent, about 10 minutes. Remove from heat.
Spread the cream mixture over the bottom of the prepared puff pastry. Sprinkle on the bacon and onions. Bake at 425° F for about 20 minutes, or until the pastry is nicely puffed and is golden brown. Yield: 6 entrée servings or 16 appetizers.
Calories: 431kcal | Carbohydrates: 22g | Protein: 8g | Fat: 34g | Saturated Fat: 13g | Cholesterol: 28mg | Sodium: 437mg | Potassium: 144mg | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 1.6mg | Calcium: 44mg | Iron: 1.3mg