Seppi's Tarte Flambee
Source of Recipe
New York Daily News 2/17/02
Recipe Introduction
Serves 4 as an appetizer or lunch dish with salad
List of Ingredients
For the dough:
1/2 ounce dry active yeast
3 cups all-purpose flour
1 teaspoon salt
2 teaspoons unsalted butter, softened
2 eggs, lightly beaten
For the topping:
2 tablespoons canola oil
2 cups thinly sliced Spanish onion, about 2 onions
10 ounces bacon, preferably applewood smoked bacon, thinly sliced and cut into 1-inch pieces
1/4 cup crème fraiche
Salt and fresh pepper, to taste
Pinch of ground nutmeg
3 ounces goat cheese, crumbled
Recipe
Make the dough: Dissolve the yeast in lukewarm water.
Mix the flour, dissolved yeast, salt, butter, eggs and 3/4 cup of water. Knead until the dough is firm. Roll the dough into a ball and let sit for one hour.
Make the pizza: Preheat oven to 450 degrees.
Heat the oil in a saute pan and cook the onions briefly, just to soften.
Heat a skillet and cook the bacon for just 2-3 minutes; drain and set aside.
In a bowl, mix the creme fraiche, salt, pepper and nutmeg.
Divide the dough into two pieces. Roll each out as thinly as possible into rectangles, about 7 by 12 inches.
Place the dough rectangles on a parchment-lined baking sheet. Brush the creme fraiche mixture lightly over the dough. (It's easier to brush the creme fraiche over the dough if you've placed the rolled dough in the freezer for about 10-15 minutes, says the chef.) Evenly distribute the bacon, sauteed onions and crumbled goat cheese over the dough. Bake in a preheated oven 5 to 10 minutes. Immediately cut the finished tarte flambee into small rectangular pieces and serve.
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