Recipe - Onion And Bacon Tart - Flammekueche

DOUGH
2 cup All purpose flour
Three fourths cup (or more) water
1 teaspoon Salt
1 teaspoon Vegetable oil

TOPPING
12 Bacon slices, cut into 1/2
inch pieces (about 7 oz)
4 md Onions, thinly cut or sliced up
4 cup Small curd cottage cheese
One fourth cup Plus 1 T creme fraiche or
whipping cream
1 tablespoon Vegetable oil
One half teaspoon Salt
One fourth teaspoon Ground nutmeg
One fourth teaspoon Ground pepper

FOR DOUGH: Mix flour, Three fourths cup water, salt and oil in large bowl. Add more
water by tablespoons if dough is very dry. Turn out dough onto lightly
floured surface and knead until smooth and elastic, about 3 minutes. Wrap
in plastic and refrigerate overnight. Bring to room temperature before
continuing.

FOR TOPPING: Prehat oven to 500F. Saute bacon in heavy large skillet over
mediumlow heat until brown, about 10 minutes. Using slotted spoon,
transfer bacon to paper towels; drain. Add onions to skillet with bacon fat
and saute over medium heat until tender and light brown, about 10 minutes.
Remove from heat. Puree cottage cheese in blender until almost smooth.
Transfer to large bowl. Add creme fraiche, oil. salt, nutmeg and pepper;
stir to blend.

Divide dough into 4 equal pieces. From each piece into ball; flatten into
disk. On lightly floured surface, roll out 1 disk to 12inch round. Place
round on pizza pan or baking sheet. Repeat with remaining dough pieces,
placing each round on separate pizza pan or baking sheet. Divide cream
mixture among rounds, spreading to within 1 inch of edge. Top each with
bacon and onions. Working in batches, bake pizzas until cream bubbles and
begins to brown, about 12 minutes.

Bon Appetit/May 94 Typed for you by Didi Pahl

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini