Tarte Flambee

For this month challenge IFC choose french culinary, and the best part this is my first time to take part in this International Food Challenge. Shobana is the host for this month..:)

French food? yes you heard me its french :)..This is my first time preparing Tarte Flambee' ( Alsatian Bacon and Onion Tart ) ..Its a french dish..they called it french pizza. Instead of using tomato puree for base ..you use cream cheese..and best part it doesn't need any yeast at all!!  Its super easy, fun, delicious and simple...plus easy to prepare it coming from culinary background I don't find it hard for me to prepare this beautiful tarte Flambee'.

  Ingredients

For the pastry:

1 3/4 cups all-purpose flour

8 tablespoons (1 stick) chilled butter, cut into pieces

1 teaspoon salt

2 tablespoons ice water

For the filling:

6 to 8 slices of bacon ( if you're vegetarian you can add corn kernel, chunk soya)

1/3 cup fresh cream/ cream cheese/ sour cream/ boiled milk

1 tablespoon all-purpose flour

1 teaspoon salt

2 tablespoons vegetable oil

1 large onion, thinly sliced

Method : 

1.To make the pastry, sift the flour onto a work surface, place the butter in the center, and rub with your fingertips until tiny particles form. Make a well in the mixture, add the salt and water, and mix quickly with fingertips until dough is smooth. Form dough into a ball, wrap in plastic wrap, and chill about 30 minutes.

2

Preheat oven to 400°F. Butter a heavy baking sheet; set aside.

3

To make the filling, fry the bacon in a large skillet over moderate heat until almost crisp; drain on paper towels and chop coarsely. Set aside.

4

Roll out the dough to form a thin rectangle about 7 by 10 inches; place on the prepared baking sheet and form a slight border by pinching the edges upward. In a bowl, combine the cheese, half-and-half, flour, salt, and oil. Mix until well blended, and spoon the mixture evenly over the bottom for the pastry shell. Distribute the onion slices over the top, sprinkle on the bacon, and bake for 15 to 20 minutes, or until the pastry is golden brown. Cut the tart into rectangles to serve.