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Alastian Bacon and Fresh Cheese Tart Recipe



Ingredients:
1 package active dry yeast
1/2 cup warm water
4 cups bread flour, plus flour for dusting
1 1/2 cup cold water
1 tablespoon kosher salt
oil, for bowl
1/4 pound slab bacon, cubed
1 tablespoon olive oil
1 1/2 cup thinly sliced yellow onions
3 tablespoons yellow cornmeal, for dusting pan
1 large egg
1 tablespoon all-purpose flour
1/4 cup grated Gruyere cheese
2 tablespoons water
***Fromage Blanc***
3/4 cup whole milk ricotta cheese
3 tablespoons plain yogurt
pinch salt


Directions:
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.
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 Saute 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)













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