Hello, foodies…
Or, perhaps I should say, Bonjour! We’re “off” to France this Wednesday night on ITKWD to learn about and celebrate French cheeses like brie and Roquefort. And, our recipe is a Cheesy Tarte Flambé…essentially, a fancy pizza.
Cheesy Tarte Flambé
This recipe is prepared with the Cook's Essentials® Premier 18/10 Stainless Steel Cookware Set (K37586).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
1 (8-oz) store-bought pizza dough
1/3 cup sour cream
2 Tbsp milk
1/4 tsp ground black pepper
1/4 tsp ground nutmeg
8 slices bacon, cut into 1/2" pieces
1 large onion, peeled and julienned
8 oz brie cheese, thinly sliced
2 oz Roquefort cheese, crumbled
Directions:
Position an oven rack in the bottom of the oven and preheat to 400°F. Lightly grease a baking pan or cookie sheet. Set aside.
Press or roll out the dough as thinly as possible to fit your rectangular baking sheet. (It should be about 1/8" thick.) Use extra flour, if necessary, to help this process and allow the dough to rest occasionally between each rolling session. Lay the dough onto the prepared sheet; let it rest 15 minutes.
Bake for 12 minutes until crispy and light golden brown. Set aside.
While the dough is resting and baking, mix together the sour cream, milk, salt, black pepper, and nutmeg in a small bowl. Set aside.
Cook the chopped bacon until crisp in a large skillet set over medium heat. Remove the bacon and allow it to drain on a paper towel-lined plate.
Drain all but 2 tablespoons of bacon fat from the pan. Place the onion into the pan and cook until soft and translucent.
Spread the sour cream mixture onto the par-baked pizza dough. Evenly arrange slices of brie on top. Cover with an even layer of the cooked onions and then sprinkle on the cooked bacon and crumbled Roquefort.
Place the tarte back into the oven and bake until golden brown, crispy, and the cheese is melted, about 13–15 minutes. Serve hot.
Having enough flour on the counter, the dough, and rolling pin is key to preventing the dough from sticking to everything. But too much flour will change the constency. Be careful to use only what you need.
Press down on the dough to remove any air bubbles. Then, use a rolling pin if you wish. Or, try stretching the dough, as shown above. Because the dough is thin in this recipe, you don't have to worry about over-working it. Keep working and working and working. It should take about 15 minutes to make the dough fit your baking sheet. Let the dough rest every few minutes. Bake for 12 minutes.
Mix together the sour cream, milk, salt, black pepper, and nutmeg.
Then, caramelize the bacon and onion. If you only have red onions, they'll do just fine. But, they won't look as pretty as they do raw. Red onions lose most of their color when cooked. So, if presentation is important, stick to white.
Meanwhile, remove your crust from the oven. The edges and top should be a deep golden, but not brown.
Layer on your toppings...the sour cream, brie, onions, bacon, and Roquefort.
Put the tarte back in the oven for 13 minutes; add a minute or two to the cook-time if the cheese isn't melty enough for your liking.
And it's ready! Serve hot.
Doesn’t that look delicious? You can print the recipe right on my recipe page. Just think—you could make it tonight! Send hubby to the grocery store! Before you call him, here’s today’s blog question: what’s your favorite French recipe? Do you like croissants? French onion soup? Or do French fries take the title in your book? See you Wednesday at 8pm ET.
Keep it flavorful!
—David
P.S. For the first time ever, we're offering a Yonanas TSV(R) this Wednesday! The frozen treat maker comes in fun colors with an ice cream scoop and a recipe book that includes 44 recipes...including these!
