When I first started planning this class every student I talked to said this was a must do dish. It is rustic and revolves around atypical Alsatian ingredients: slab bacon, fromage blanc, caramelized onions and crème fraîche. This tart lets you know you are in a fertile culinary landscape. Simple, yet rich, it is a great starter that pairs well with beer or wine.
4ozslab baconcut into lardons and cooked until crispy (Lardon is a strip or cube of fat or bacon used in larding meat)
1cupcrème fraîcheseasoned with salt pepper and nutmeg
Instructions
To create the dough, make the starter: Mix ¼ cup flour ¼ cup, 100 degree water, 1 tbsp sugar and 1 pkg yeast. Let rest in warm spot 3- minutes. When frothy, add ¼ cup beer and ¼ cup milk, plus 2 tbsp.
In food processor add 2 cups flour and 1 tsp salt. Slowly add yeast mixture to flour. Process until ball forms. Do not over mix. Let rest 30 minutes. Roll out into very thin rectangle.
Make the topping. Add cooled onions to crème fraîche. Spread over crust, sprinkle with sprinkle with lardons and fromage blanc. Bake at 450 degrees for 20 minutes.