tzakiel
Cook
- Joined
- Dec 31, 2008
- Messages
- 99
I took a cooking class and made an amazing bacon and onion tart using pastry dough.
I have tried to replicate this at home... it's basically sauteed bacon and onion (thin strips) placed on pastry dough with a thin layer of creme fraische applied to act as a glue. It then goes into the oven at 425 for a little bit to puff up and get browned.
The problem is, at the class it was very light and crispy... at home, the entire center of the pastry gets saturated and floppy and greasy. What could be wrong?
My thoughts:
1. I'm using regular strips of breakfast bacon instead of slab bacon - is this more greasy? What is the advantage of cutting slab bacon into strips rather than using strips from the store?
2. I'm using the frozen puff pasty sheets rather than making my own pastry dough, do these not work well for this?
I have tried to replicate this at home... it's basically sauteed bacon and onion (thin strips) placed on pastry dough with a thin layer of creme fraische applied to act as a glue. It then goes into the oven at 425 for a little bit to puff up and get browned.
The problem is, at the class it was very light and crispy... at home, the entire center of the pastry gets saturated and floppy and greasy. What could be wrong?
My thoughts:
1. I'm using regular strips of breakfast bacon instead of slab bacon - is this more greasy? What is the advantage of cutting slab bacon into strips rather than using strips from the store?
2. I'm using the frozen puff pasty sheets rather than making my own pastry dough, do these not work well for this?