Alastian Bacon and Fresh Cheese Tart Recipe

Alastian Bacon and Fresh Cheese Tart Recipe

Ingredients:



1 package active dry yeast

1/2 cup warm water

4 cups bread flour, plus flour for dusting

1 1/2 cup cold water

1 tablespoon kosher salt

oil, for bowl

1/4 pound slab bacon, cubed

1 tablespoon olive oil

1 1/2 cup thinly sliced yellow onions

3 tablespoons yellow cornmeal, for dusting pan

1 large egg

1 tablespoon all-purpose flour

1/4 cup grated Gruyere cheese

2 tablespoons water

***Fromage Blanc***



3/4 cup whole milk ricotta cheese

3 tablespoons plain yogurt

pinch salt



Directions:



The flammekueche, or "flaming tart," is the Alsatian version of pizza. Throughout the region, you'll find rustic restaurants that make a specialty of the dish. The floppy tarts are brought out from the wood-burning oven on a wooden peel, slid directly onto the table, and devoured while

they are almost to hot to handle.



In a large mixing bowl, combine yeast and the warm water Let stand for 5 minutes Stir with a fork

to blend Add 1/2 cup of the bread flour and blend well Cover and let stand 45 minutes Add the

cold water and salt Begin adding bread flour 1 cup at a time, stirring well after each addition

When dough becomes too stiff to stir, transfer to a lightly floured surface and knead until smooth and shiny (7 to 10 minutes) Place in a lightly oiled bowl and turn to coat dough with oil Cover and let rise until doubled in bulk, about 1 3/4 hours In a medium skillet over moderate heat, render

bacon in olive oil until bacon fat is melted and bacon is browned Transfer bacon to a plate with

slotted spoon and add onion to skillet Saute until slightly softened (about 5 minutes) Cool to room temperature Preheat oven to 425 F Dust a pizza stone or heavy baking sheet with cornmeal Whisk

together Fromage Blanc, egg, and the 1 Tbsp flour Punch down dough and roll into as large a

circle or rectangle as will fit on the baking sheet Transfer to prepared baking sheet Spread with

Fromage Blanc mixture to within 3/4 inch of edge Top with onions and rendered bacon and