Margi Cintrano
Washing Up
This Alsatian recipe dates back to the 15th century and one can sub turkey bacon for this tart ...
Topping:
12 bacon strips ( pork or turkey ) cut into 1/2 inch pieces ( 7 ounces )
4 medium size onions
4 cups of Ricotta or similar
1/4 Crème Fraîche or heavy cream
1/2 tsp salt
1/4 tsp ground nutmeg
1 tblsp Evoo
1/4 tsp grinded black pepper
Dough:
1 tsp salt
3/4 cup all purpose flour
1 tsp Evoo
1. Mix flour, water, salt and Evoo in large bowl
2. add more water by tblsp if needed
3. turn out dough onto lightly flowered surface and knead until smooth and elastic 3mins. - 5mins.
*** FOR TOPPING:
4. Preheat oven to 500 F degrees
5. sauté bacon on low heat until brown 10 mins.
6. using slotted spoon, transfer the bacon to paper towelling
7. add onions to skillet with bacon fat and sauté over medium heat until tender and golden
8. purée ricotta in blender and transfer to large bowl
9. add the crème fraîche ( or heavy cream substitute ) and Evoo
10. then add the nutmeg, salt, and pepper and blend stirring
11. divide the dough into 4 equal parts
12. form each piece into a ball and flatten into disks
13. on lightly floured surface, roll out 1 disk of 12" round
14. place round on a pizza pan or baking sheet
15.repeat process with remaining dough pieces and place each on a baking tray
16. divide cream mixture amongst the 4 rounds
17. spread one inch to edge on each of the cream mixture
18. top each with onion and bacon
19. bake 12 mins until pastry is golden and cheese & cream bubbly
Serve with a chilled beer or red wine ... and a green salad.
Margaux Cintrano.
Topping:
12 bacon strips ( pork or turkey ) cut into 1/2 inch pieces ( 7 ounces )
4 medium size onions
4 cups of Ricotta or similar
1/4 Crème Fraîche or heavy cream
1/2 tsp salt
1/4 tsp ground nutmeg
1 tblsp Evoo
1/4 tsp grinded black pepper
Dough:
1 tsp salt
3/4 cup all purpose flour
1 tsp Evoo
1. Mix flour, water, salt and Evoo in large bowl
2. add more water by tblsp if needed
3. turn out dough onto lightly flowered surface and knead until smooth and elastic 3mins. - 5mins.
*** FOR TOPPING:
4. Preheat oven to 500 F degrees
5. sauté bacon on low heat until brown 10 mins.
6. using slotted spoon, transfer the bacon to paper towelling
7. add onions to skillet with bacon fat and sauté over medium heat until tender and golden
8. purée ricotta in blender and transfer to large bowl
9. add the crème fraîche ( or heavy cream substitute ) and Evoo
10. then add the nutmeg, salt, and pepper and blend stirring
11. divide the dough into 4 equal parts
12. form each piece into a ball and flatten into disks
13. on lightly floured surface, roll out 1 disk of 12" round
14. place round on a pizza pan or baking sheet
15.repeat process with remaining dough pieces and place each on a baking tray
16. divide cream mixture amongst the 4 rounds
17. spread one inch to edge on each of the cream mixture
18. top each with onion and bacon
19. bake 12 mins until pastry is golden and cheese & cream bubbly
Serve with a chilled beer or red wine ... and a green salad.
Margaux Cintrano.
Considering that my own quiche mini-pies take 25-30 minutes at 350°, but the OP recipe's 12 minutes at 500° is pretty hot!
