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Flammekueche (Thin Alsatian Tart)
Category: Quiche, Tarts
Serves: 4
Rating:
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Ingredients:
Pissaladière Dough About 1/2 c. unbleached flour 2 c. soft cheese with shallots (see recipe) or 1c. heavy cream mixed with either 1 c. farmer cheese or 1 c. whole-milk ricotta 1/2 lb. smoked bacon, finely diced 2 c. finely diced white onions Freshly ground black pepper
Directions:
Prepare Pissaladière dough and let rise until doubled in bulk. Place baking rack in top third of oven and preheat to 475°. After dough has risen, knead for a moment on a lightly floured surface. Divide in half. Add a bit more flour to the surface and pat our half the dough into a large rectangle. Transfer it to a baking sheet and roll out to a very thin 13” x 14” rectangle. Spread 1 cup cheese over whole surface. Scatter 1/2 the bacon and onions on top, sprinkle with some grindings of pepper. Repeat using remaining dough and ingredients. Bake until topping is bubbling, bacon is very crisp and onions are cooked, 12 - 14 minutes.