Fallen Bacon Puff

Recipe Ingredients

2		Green onions - cut 2" pieces
1/4 lb	113g / 4oz	Gruyere cheese
2/3 cup	157ml	Water
1/3 cup	78ml	Cold milk - plus
2 tablespoons	30ml	Cold milk
1/2 cup	99g / 3.5oz	Butter - plus more
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-grated nutmeg
		Freshly-ground black pepper - to taste
1 cup	62g / 2.2oz	Flour
4		Eggs
4		Cooked bacon slices - crumbled
1		Egg - mixed with
1/2 teaspoon	2.5ml	Salt

Recipe Instructions

Trim rind from Gruyere and cut cheese into cubes. Place green onions and cheese in processor bowl. Process until cheese is coarsely chopped; set aside on foil. Do not wash bowl.

Bring water, 1/3 cup milk, butter, salt, nutmeg and pepper to taste to boil in small saucepan over medium heat. Remove pan from heat. Use wooden spoon to vigorously stir in flour until mixture is well combined and leaves side of pan, about 1 minute. Return to heat and cook, stirring often, 2 minutes.

Transfer dough to processor bowl. Turn on processor and add 4 eggs through feed tube, stopping once to scrape down sides, until mixture is thick and smooth, about 20 seconds. Add remaining milk; process 5 seconds. Add reserved cheese mixture and bacon; process 5 seconds more.

Grease 8-inch tart pan with removable ring and lightly sprinkle with water (steam will release puff from pan after it is baked). Transfer dough to tart pan. Use your finger dipped in egg-salt mixture to even dough's thickness and smooth any rough edges.

Bake at 400 degrees until well browned, about 27 to 30 minutes. Let rest 10 minutes. Remove from tart pan. Cut into wedges. Serve warm.

This recipe yields 8 servings.

Each serving: 285 calories; 704 mg sodium; 183 mg cholesterol; 21 grams fat; 12 grams carbohydrates; 11 grams protein; 0.06 gram fiber.

Source:
The Los Angeles Times, 06-07-2000

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