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Onion Bacon Tart Flammekueche



2 cup all purpose flour
3/4 cup (or more) water
1 tsp salt
1 tsp vegetable oil


12 bacon slices, cut into 1/2 inch pie, ces (about 7 oz)
4 medium onions, thinly sliced
4 cup small curd cottage cheese
1/4 cup plus 1 t creme fraiche or whipping, cream
1 tbsp vegetable oil
1/2 tsp salt
1/4 tsp ground nutmeg
1/4 tsp ground pepper

FOR DOUGH: Mix flour, 3/4 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 medium-low 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 12-inch
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


Servings: 4



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