Onion and Bacon Tart - Flammekueche

Recipe Ingredients

		Dough
2 cups	125g / 4.4oz	All purpose flour
3/4 cup	177ml	Water - (or more)
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Vegetable oil
		Topping
12		Bacon slices - cut into 1/2
1		(about 7 oz)
4		Onions - thinly sliced (medium)
4 cups	584g / 20oz	Small curd cottage cheese
1/4 cup	59ml	Plus 1 T creme fraiche or - whipping cream
1 tablespoon	15ml	Vegetable oil
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Ground nutmeg
1/4 teaspoon	1.3ml	Ground pepper

Recipe Instructions

FOR DOUGH: Mix flour, 3/4 cup water, salt and oil in large bowl. Add more water by tablespoons if dough is very dry. Turn out dough onto lightly floured surface and knead until smooth and elastic, about 3 minutes. Wrap in plastic and refrigerate overnight. Bring to room temperature before continuing.

Preheat oven to 500F.

FOR TOPPING:

Saute bacon in heavy large skillet over medium-low heat until brown, about 10 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Add onions to skillet with bacon fat and saute over medium heat until tender and light brown, about 10 minutes. Remove from heat. Puree cottage cheese in blender until almost smooth. Transfer to large bowl. Add creme fraiche, oil. salt, nutmeg and pepper; stir to blend.

Divide dough into 4 equal pieces. From each piece into ball; flatten into disk. On lightly floured surface, roll out 1 disk to 12-inch round. Place round on pizza pan or baking sheet. Repeat with remaining dough pieces, placing each round on separate pizza pan or baking sheet. Divide cream mixture among rounds, spreading to within 1 inch of edge. Top each with bacon and onions. Working in batches, bake pizzas until cream bubbles and begins to brown, about 12 minutes.

Bon Appetit/May 94

Source:
Weight Watchers' Magazine

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