Cream Cheese, Onion & Bacon Tart (France Does Pizza!)
January 28, 2015
"This recipe was found in "French Bistro & Cafe Cooking* by Pierre-Yves Chupin & amended slightly by me. The French may call this a tart, but I call it a spec pizza done in the French tradition. Per the intro, "In Alsace, this tart was traditionally cooked in the baker's oven, so it's important to have an oven that heats to a high temp for rapid, effective cooking." This is another of those odd recipes where both US & metric units are combined in a single recipe, so you may need a convertor like I do. Enjoy!"
- Serving Size: 1 (269.4 g)
- Calories 699.5
- Total Fat - 54.7 g
- Saturated Fat - 31.9 g
- Cholesterol - 103.6 mg
- Sodium - 1088.9 mg
- Total Carbohydrate - 29.8 g
- Dietary Fiber - 1.8 g
- Sugars - 11.5 g
- Protein - 22.9 g
- Calcium - 156.4 mg
- Iron - 2.4 mg
- Vitamin C - 4.1 mg
- Thiamin - 0.4 mg
Preheat oven to 475F (220C). Roll out dough as thinly as possible & use it to line a large oblong cookie sheet (16 x 12 in).
Prick the dough base w/the tines of a fork to within 1/2-in of the edges & bake blind for 10 min. Allow to cool for at least 10 min. DO NOT turn off the oven.
Combine cream cheese (or ricotta if using) w/the creme fraiche, flour, salt & oil to form a thick paste & spread it over the dough.
Crisp bacon in a large frying pan, remove w/a slotted spoon & set aside, reserving 2 tbsp of bacon fat & discarding any excess. Peel & chop onions & brown them in the reserved bacon fat.
Scatter bacon & onions over the cheese topping. Season w/pepper to taste. Return to the oven, cook for 2 min & serve immediately.
NOTE: May use a pizza pan if you have 1 equivalent in size (192 sq in)
Tips & Variations
- No special items are required