- 1 sheet of puff pastry, defrosted and kept chilled (thaw in the fridge from the previous day).
On the actual day you are going to make the Tarte Flambee:
- Preheat baking tray or stone in oven at 425.
- 1 Cup onions, sliced thin
- 4 oz bacon, cubed or chopped
- 1/3 cup ricotta cheese or large curd cottage cheese
- 2 oz creamy white goat cheese, softened
- 1 Tablespoon flour
- 1/2 cup creme fraiche (in France). You can substitute with sour cream elsewhere
- Salt & Pepper to taste
- Saute the bacon until fat is melted down.
- Add the onions, and cook for another 3 minutes in the bacon fat. (I added a shy pinch of salt to the onions).
- In your food processor, combine sour cream (creme fraiche), cheese and 1 Tablespoon of flour. Pulse until smooth. Season with salt & pepper.
- With a rubber spatula, smoothe the creme fraiche mixture over the thinly rolled out puff pastry onto the preheated stone or baking tray.
- Now, add your onions and bacon.
BAKE at 425 F until puffed pastry has become golden brown at the edges, and the cheese topping is bubbling.
Pull it out of the oven and let it rest for about 5 minutes before you cut it into wedges.
We like to eat our Tarte Flambee with my favorite fresh green Salad tossed in home-made French dressing. (enough for 4 people):
- 1 bag spring lettuce mix (containing frisee lettuce).
- Toast a handful of walnuts
- Shred about 1/4 cup of Gryere Cheese.
DRESSING:
- 1 teaspoon of grainy mustard
- 2 Tablespoons of white balsamic vinegar
- 5 Tablespoons of walnut oil
- Toss all ingredients together with the dressing...and... voila, votre salade Francaise!!
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ooh, this recipe looks sooooooooooooooo good -- can't wait to try the salad dressing in particular! Loved hearing about the tarte flambee too. Although I never can get over what creme fraiche really is -- once I read a recipe that basically says that if you leave whatever creme it is on top of the refrigerator, 3 days later you'll have creme fraiche :) ick!!! -Rania
ReplyDelete...Yeah!! I make Tarte Flambe as an appetizer to go with french wine, when we have guests.
ReplyDeleteCreme fraiche is matured creme without adding anything into it during the process. It's like sour cream, only it has 28% of fat, and it's made without using any pasterization method at all.The cultured bacteria grow just by letting it mature at room temperature-no pasterization. That's why we cannot find in the States. The law requires pasterization. and, if you find it, it would be very expensive.
Did you know that creme fraiche DOES NOT CURDLE?
You can make it at home:
Just add small amount of cultured buttermilk, or sour cream into heavy cream, and let it stand at room temp for several hours, until the bacterial cultures act on the cream. If you make it let me know how it came out.
Did you know that cremed fraiche does not curdle??? I love using it inmost of my recipes. In France, it comes in 3 different versions:Liquid, Espasse and Semi-Espasse.
Doyou want to make it at home: Just add a small amount of