Alastian Bacon and Fresh Cheese Tart Recipe from GourmetFoodPlaza.com

Gourmet Food Plaza

Recipe for Alastian Bacon and Cheese Tart.....you'll find more recipes like this in our Recipe pages

Alastian Bacon and Fresh Cheese Tart
The flammekueche, or "flaming tart," is the Alsatian version of pizza. Throughout the region, you'll find rustic restaurants that make a specialty of the dish. The floppy tarts are brought out from the wood-burning oven on a wooden peel, slid directly onto the table, and devoured while they are almost to hot to handle.
Serves 6
1 pkg	active dry yeast
1/2 cup	warm water
4 cups	bread flour, plus flour for dusting
1 1/2 cups	cold water
1 tbsp	kosher salt
-	oil, for bowl
1/4 lb	slab bacon, cubed
1 tbsp	olive oil
1 1/2 cups	thinly sliced yellow onions
3 tbsp	yellow cornmeal, for dusting pan
1	large egg
1 tbsp	all-purpose flour
1/4 cup	grated Gruyere cheese
2 tbsp	water

	*Framage Blanc*
3/4 cup	whole milk ricotta cheese
3 tbsp	plain yogurt
pinch	salt

-	In a large mixing bowl, combine yeast and the warm water
-	Let stand for 5 minutes
-	Stir with a fork to blend
-	Add 1/2 cup of the bread flour and blend well
-	Cover and let stand 45 minutes

-	Add the cold water and salt
-	Begin adding bread flour 1 cup at a time, stirring well after each addition
-	When dough becomes too stiff to stir, transfer to a lightly floured surface and knead until smooth and shiny (7 to 10 minutes)
-	Place in a lightly oiled bowl and turn to coat dough with oil
-	Cover and let rise until doubled in bulk, about 1 3/4 hours

-	In a medium skillet over moderate heat, render bacon in olive oil until bacon fat is melted and bacon is browned
-	Transfer bacon to a plate with slotted spoon and add onion to skillet
-	Sauté until slightly softened (about 5 minutes)
-	Cool to room temperature

	*Preheat oven to 425 F*
-	Dust a pizza stone or heavy baking sheet with cornmeal
-	Whisk together Fromage Blanc, egg, and the 1 tbsp flour

-	Punch down dough and roll into as large a circle or rectangle as will fit on the baking sheet
-	Transfer to prepared baking sheet
-	Spread with Fromage Blanc mixture to within 3/4 inch of edge
-	Top with onions and rendered bacon and sprinkle with grated cheese
-	Brush edge of dough with the 2 tbsp water
-	Bake until golden brown (15 to 20 minutes)

	*Fromage Blanc*
-	Combine all ingredients in a blender and blend 30 seconds
-	Chill 12 hours before using

_________________________________________________________________________