Tuesday, November 3, 2015

Melt In Your Mouth Alsatian Tart ~ Bacon Crème Fraîche Puff Pastry

If you want to maintain your sanity, you shouldn't be reading this. This Alsatian tart is outright intoxicating. More euphoria-inducing than bacon crack. More luxuriously soft on your tongue than a croissant. More comforting than your favorite pizza. More nurturing than a warm glass of milk with nutmeg. More scintillating than your first kiss. It's also easy to make, never fails to please, and presents beautifully when entertaining. If you have any regard for your well-being, just don't make it. Turn away now, lest ye be seduced.

 Melt In Your Mouth Alsatian Tart
  1. Thaw puff pastry per packaging instructions (approx 3 hours in refrigerator). My favorite brand is Dufour.
  2. Put oven rack in middle position and preheat oven to 400°F.
  3. Line baking sheet with baking parchment paper.
  4. Prepare egg wash by beating 1 egg yolk  with 1 TSP of milk. Set aside for later, along with a brush.
  5. In a bowl, mix 1/2 cup fromage blanc and 1/2 cup creme fraiche with 2 TSP nutmeg, 2 TBSP flour, and 1 beaten egg. If your mixture is very runny, add a touch more flour. Set aside with a spoon.
  6. Cook bacon until browned on medium-heat frying pan, don't let it get crispy. (It will crisp later in the oven, when it's on top of the tart.)
  7. Remove bacon from pan, allowing a couple of tablespoons of fat to remain in the pan. Drain and dry the bacon on paper towel; This is an important step because otherwise the tart dough will get soggy from the bacon drippings. Chop the bacon into rough bits.
  8. Add a bit of butter, 1 thinly sliced large onion, salt, black pepper, and caramelize the onions (i.e. cook until they are soft and golden).
  9. Add 2 TBSP white wine and stir gently to release any flavorful bits from the bottom of the pan. Simmer until the wine is evaporated. Again, it is important to cook off the liquid because otherwise the tart dough will get soggy.
  10. Add back chopped bacon and stir well.
  11. Spread your thawed puff pastry dough onto the lined baking sheet.
  12. Leaving a one inch empty border on all sides, top the puff pastry dough evenly and in this order: first the wet nutmeg mixture, then the bacon and onion, and then the grated cheese.
  13. Fold over the untopped dough edges, pressing the dough into itself to seal the edges into place, forming a one inch border.
  14. Brush the border with the prepared egg wash.
  15. Bake until the tart is golden brown and the bacon is crisp, about 20-25 minutes. Rotate halfway through. Don't take it out if it's not golden brown; cook it longer with frequent checks.
  16. Sprinkle with baby arugula. This doesn't only enhance the flavor, it also cuts into the fats.
  17. Cut into individual square serving slices and serve hot. This can be slightly reheated in the oven.

1 comment:

  1. I am going to try this because you did it so simply! Can't wait to try these and pair with some wine this weekend, thanks for sharing.



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