It’s a cross between a savory tart and a pizza, a thin sheet of unleavened dough spread generously with crème fraîche, and sprinkled with slivered onions and bacon. The result is a study of contrasts: crisp-chewy crust, tangy cream, and nuggets of salty, smoky pork.

Serves         : 4 to 6


For the dough:

    2 cups all-purpose flour
    3 tablespoons canola, vegetable, or olive oil
    1 teaspoon kosher salt
    2/3 cup room temperature water, divided

For the toppings:

    1 medium yellow onion
    4 ounces sliced bacon (about 3 1/2 strips)
    1/2 cup sour cream or crème fraîche
    1/2 teaspoon kosher salt
    Black pepper

Optional toppings:

    4 ounces white button mushrooms, thinly sliced
    1/2 cup grated Emmental cheese


1.   Make the dough: Place the flour, oil, and salt in a large bowl and stir to combine. Using a fork or dough whisk, slowly stir in 1/2 cup of the water. Continue adding drops of water until the mixture forms a shaggy dough. (You might not need all the water.)
2.   Turn the dough out onto a clean, floured work surface along with any loose flour in the bowl. Knead until all the flour is incorporated and the dough loses its stickiness and becomes smooth and elastic, about 1 minute. Cover the dough loosely with plastic wrap or a clean kitchen towel while preparing the toppings.
3.   Arrange a rack in the middle of the oven and heat to 500ºF. Line a baking sheet with parchment paper.
4.   Peel the onion, quarter it, and slice it into paper-thin slivers. Cut the bacon strips into 1/4-inch-thick strips called lardons; set both aside.
5.  Place the sour cream, salt, pepper, and a tiny sprinkle of nutmeg in a small bowl and stir to combine. Taste and season with more salt, pepper, or nutmeg as needed; set aside.
6.   Roll the dough out on a floured work surface into an oval measuring about 10 inches wide by 16 inches long. Transfer the dough to the parchment-lined baking sheet.
7.   Spread the sour cream mixture evenly over the dough, leaving a 1/2-inch border. Sprinkle with the onions, followed by the bacon lardons. If you're using them, sprinkle with the mushrooms, followed by the cheese.
8.  Bake until the tart is well-browned, the bacon fat has started to render and sizzle, and the tart's edges have turned golden and crisp, about 20 minutes. Remove to a cutting board, slice into squares, and serve immediately.


·      Vegetarian version: Replace the bacon with 1/2 cup grated smoked cheese, such as smoked Gouda.
·       Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in a 350ºF oven for 5 minutes.

Recipe from thekitchn.com

Powered by Blogger.