Sunday, October 02, 2005
Weekend Cookbook Challenge #3 - Tarte Flambe
This weeks WCC cookbook is "Cooking with Master Chefs" by Julia Child. I have had this cookbook for years and have read it over and over again. There are many great sounding recipes in it, but, like all cookbooks in the WCC, I haven't cooked out of it yet.
I was torn between 2 recipes from this book, so Scott made the final call. I think he chose this one because it had cheese and bacon, 2 of his favorite things.
There is no open flame used for this savory tart. The books says the name comes from the Alsatian method of baking. The tart was cooked in a bakers oven when it was being fired, and when the oven flared up, the flames would engulf the tart.
Tarte Flambe, Alsatian Flammekueche
by Andre Soltner, from Cooking with Master Chefs
7 to 8 oz puff pastry
1/2 cup cottage cheese
1/2 cup creme fraiche
1 tb flour
2 tb vegetable oil
4 oz bacon, diced
1 cup thinly sliced onion
Lightly flour your counter, and roll the pastry into a 20 inch square, less than 1/8" thick. Cut into 4 disks, 8" across. Transfer to a baking sheet. Prick all over with the tines of a fork. Cover with saran and chill at least 1/2 hour.
Process the cottage cheese in a food processor until smooth. Add the creme fraiche, flour, salt and pepper and oil. Process to combine.
Fry the diced bacon over medium heat. When the bacon starts to render it's fat, add the onion and cook another 3 minutes. Take off the heat and let cool.
Leaving a 1/4" border, spread the cheese on the pastry. Top with the bacon and onions. Bake in a 425' oven for 12 to 15 minutes, or until golden brown.
Tarts may be assemble several hours in advance. Cover loosely and refrigerate.
I could not find creme fraiche, I used sour cream instead. In typing this, I realized I missed the step to add the flour and oil to the cheese. It tasted fine to us though. Would I make this again? Absolutely, although I would go a bit heavier on the bacon and onion. We felt the tarts were a little too light on the toppings. Once again, Julia scores a touchdown! Published in 1993, this is a neat book to look back on. Included in the "Master Chefs" that Julia Childs cooks with are: Mary Sue Milliken and Susan Feniger, who used to have a show on the Food Network and have 3 restaurants, Jacques Pepin, Alice Waters, and Emeril Lagasse, who looks like he's about 12 years old.