Alsatian Bacon and Onion Tart (Tarte Flambée) for #BakingBloggers
Are you a blogger who would like to join in the Baking fun? Request to join our Facebook Group, or contact Sue from Palatable Pastime, we post monthly on the second Monday. For August we're sharing French bakes! Sue said "We're baking foods from France this month, by popular demand.
Sweet or savory, some portion of the recipe should be baked."
At first I had my heart set on baking eclairs this month, but as the posting date crept closer and closer I decided to go savory instead of sweet. We've had a lot of baked goods in the kitchen this month, it's become a go to way to use up bananas and other fruit that are getting too ripe or just not getting eaten as quickly as I'd anticipated, and I'd recently made a pretty large mixed fruit pie and decided the eclairs were going to have to wait for another day!
This is such a quick and easy tarte to throw together, and it has wonderfully delicious simple flavors of caramelized onions, smoky and salty bacon, with a creamy cheesy base. Next time I would add some fresh herbs to the cheese mixture for a little more brightness, but I loved how easy this was to make, and we had essentially personal sized pizzas in no time. You could easily use this tart and cheesy base and put whatever you'd like on them - having customized tartes for everybody. I definitely want to try these again soon with a basic basil and tomato topping!
My version is the adapted / substitute version - you can link to the original recipe below to see the more traditional version utilizing creme freche and fromage blanc!
Look at all these beautiful recipes we're sharing with you today!
August 2020: French Baking
- Alsatian Bacon and Onion Tart (Tarte Flambée) from Making Miracles
- Blueberry & Cream Cheese Croque Cake from Sneha's Recipe
- Broyé du Poitou (Shortbread from Poitiers) from Tara's Multicultural Table
- Chocolate-Covered Cherry Bon Bon Cookies from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Crème Brûlée from Karen's Kitchen Stories
- Easy Cauliflower Gratin from Cook with Renu
- Fraisier - French Strawberry Cake from Veg'n'Bake
- French Breakfast Puffs from A Day in the Life on the Farm
- Gratin aux Courgette from Sid's Sea Palm Cooking
- Pain au Chocolat from Veggies First Then Dessert
- Pain de Campagne (French Country Bread) from Caroline's Cooking
- Pissaladière - Onion Olive and Anchovy Tart from Food Lust People Love
- Poulet à la Normande from Culinary Adventures with Camilla
Alsatian Bacon and Onion Tart (Tarte Flambée)
1⁄2 cup sour cream
1 cup cream cheese at room temperature
1⁄8 tsp nutmeg, freshly grated
1/2 tsp salt
Freshly ground white pepper, to taste
1 3⁄4 cups flour, plus more for dusting
1 tsp baking powder
1 tsp kosher salt, plus more to taste
3 TBS olive oil
2 egg yolks
1/2 cup water
8 strips smoked bacon
1 medium white onion, thinly sliced
- Preheat oven to 500 degrees.
- In a large nonstick skillet, fry the bacon until barely crispy. Remove from skillet and drain on paper towels.
- Saute the onions in the bacon drippings for about 5-8 minutes, until they are tender. Remove with a slotted spoon from grease and drain on the paper towels with the bacon. When bacon is cool, rough chop into small pieces.
- Meanwhile, in a medium bowl combine the dry dough ingredients: flour, baking powder, and salt. Whisk to combine and set aside.
- In a small bowl, whisk the wet ingredients for the dough: egg yolks, olive oil, and water. When smooth, make a well in the center of the dry ingredients and pour the wet ingredients in. Stir with a fork until dough begins to form. Lightly flour the counter, and pour the dough mixture out onto the counter, kneading for about a minute until dough comes together.
- Split dough in half and roll out into thin rounds - about 12" in diameter. Arrange them on a baking sheet.
- In another medium bowl, combine the softened cream cheese with the sour cream, nutmeg, salt, and pepper.
- Smear about 1/2 cup of the cheese mixture onto each round, leaving a little bit of a clean edge. Sprinkle the chopped bacon and sauteed onions over the tops of the tartes, and bake for 8-10 minutes, until golden brown and dough is cooked through.
Recipe adapted from Saveur