Alsatian bacon and fresh cheese tart
Alsatian bacon and fresh cheese tart recipe in the pizza category
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
Recipe method:
- 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 sprinkle with grated cheese.
- Brush edge of dough with the 2 Tbsp water.
- Bake until golden brown, 15 to 20 minutes.
Tags: alsatian, bacon, fresh, cheese, tart, recipe, pizza, recipes, cooking