Alsatian Bacon and Onion Cream Tart
Embrace the rich culinary traditions of Alsace with this elegant Alsatian Bacon and Onion Cream Tart. Often celebrated as a regional favorite, this dish beautifully combines a buttery, crispy tart shell with a velvety cream cheese and crème fraîche filling, topped with savory bacon and sweet, caramelized onions. Baking it at a high temperature ensures that every bite is a perfect blend of crisp and creamy textures, making it an exquisite choice for lunch or a refined snack. Pair it with a chilled glass of Riesling or Gewurztraminer wine for an authentic flavor experience. Enjoy this delightful recipe as a heartfelt tribute to *French Bistro and Cafe Cooking* by Pierre-Yves Chupin.
N/A
Servings
N/A
Calories
9
Ingredients
Ingredients
Bread dough
250 g (Rolled out to line the cookie sheet)
Cream cheese
1 kg (Softened; may substitute with ricotta)
Crème fraîche
3 1/8 cups (Regular crème fraîche)
Flour
1 tablespoon (All-purpose)
Salt
1 pinch (To taste)
Vegetable oil
1 tablespoon (For mixing into the cheese filling)
Bacon
300 g (Diced)
Onions
4 medium (Peeled and chopped)
Fresh ground black pepper
To taste (For seasoning)
Instructions
1
Preheat the oven to 475°F (220°C).
2
On a lightly floured surface, roll out the bread dough as thin as possible. Line a large rectangular cookie sheet (16 x 12 in) with the dough.
3
Using a fork, prick the dough base thoroughly, leaving a 1/2-inch border around the edges to prevent puffing, and bake it blind for 10 minutes.
4
After 10 minutes, allow the crust to cool for at least 10 minutes without turning off the oven.
5
In a mixing bowl, combine the cream cheese (or ricotta), crème fraîche, flour, salt, and vegetable oil. Mix until you achieve a smooth, thick paste, then spread it evenly over the cooled dough base.
6
Crisp the diced bacon in a large frying pan over medium heat. Once crispy, use a slotted spoon to remove the bacon, reserving 2 tablespoons of the rendered bacon fat and discarding the rest.
7
Peel and chop the onions, then add them to the pan with the reserved bacon fat. Sauté until the onions are golden and caramelized.
8
Evenly scatter the crispy bacon and caramelized onions over the cream cheese filling. Season generously with fresh ground black pepper to taste.
9
Return the tart to the oven and bake for an additional 2 minutes, just until heated through.
10
Slice and serve immediately, offering a taste of Alsace with each bite.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is an Alsatian Bacon and Onion Cream Tart?
It is a traditional regional favorite from Alsace that combines a buttery, crispy tart shell with a velvety cream cheese and crème fraîche filling, topped with savory bacon and caramelized onions.
What type of dough is used for this recipe?
The recipe requires 250 grams of bread dough, which should be rolled out as thin as possible.
What is the recommended oven temperature?
The oven should be preheated to 475°F (220°C) for high-heat baking.
How long should I blind bake the crust?
The crust should be blind baked for 10 minutes before adding the toppings.
Why do I need to prick the dough with a fork?
Pricking the dough thoroughly prevents it from puffing up during the baking process, though you should leave a 1/2-inch border around the edges.
Can I substitute the cream cheese?
Yes, the recipe allows for the cream cheese to be substituted with an equal amount of ricotta.
How much crème fraîche is needed for the filling?
The recipe calls for 3 1/8 cups of regular crème fraîche.
What size baking sheet should I use?
A large rectangular cookie sheet measuring 16 x 12 inches is recommended.
What goes into the cheese filling paste?
The filling consists of cream cheese (or ricotta), crème fraîche, one tablespoon of flour, a pinch of salt, and one tablespoon of vegetable oil.
How should the bacon be prepared?
Dice 300g of bacon and crisp it in a large frying pan over medium heat.
Should I save the bacon fat?
Yes, you should reserve 2 tablespoons of the rendered bacon fat to sauté the onions.
How many onions are needed?
The recipe uses 4 medium onions that should be peeled and chopped.
How long do the onions need to cook?
Sauté the chopped onions in the reserved bacon fat until they are golden and caramelized.
What is the final baking time once the tart is assembled?
Once assembled, return the tart to the oven for an additional 2 minutes just until it is heated through.
How long should the crust cool after the first bake?
The crust should cool for at least 10 minutes after blind baking, and you should leave the oven on during this time.
What wine pairs well with this Alsatian tart?
A chilled glass of Riesling or Gewurztraminer wine is recommended for an authentic experience.
Is this a lunch or a snack dish?
This tart is versatile and serves as an exquisite choice for either lunch or a refined snack.
What seasoning is used at the end?
The tart is seasoned generously with fresh ground black pepper to taste before the final heating.
Is the flour in the ingredients for the dough or the filling?
The one tablespoon of flour mentioned in the ingredients list is mixed into the cheese filling to achieve a thick paste.
What is the inspiration for this recipe?
This recipe is a tribute to the book 'French Bistro and Cafe Cooking' by Pierre-Yves Chupin.
How is the bread dough prepared for the pan?
It should be rolled out on a lightly floured surface to be as thin as possible to line the cookie sheet.
Can I use vegetable oil in the filling?
Yes, one tablespoon of vegetable oil is mixed into the cheese and cream mixture.
What is the texture of the finished tart?
The tart offers a perfect blend of a crispy base and a velvety, creamy topping.
Should I serve this tart hot or cold?
It is best served immediately after the final two minutes of baking while it is still hot.
How do I ensure the cheese filling is smooth?
Mix the cream cheese, crème fraîche, flour, salt, and oil in a bowl until you achieve a smooth, thick paste.
What happens if I don't leave a border on the dough?
Leaving a 1/2-inch border around the edges while pricking helps define the crust and prevents unwanted puffing in the center.
Is salt added to the toppings?
A pinch of salt is included in the cheese filling, but the bacon also provides significant saltiness to the dish.
How do I remove the bacon from the pan?
Use a slotted spoon to remove the crispy bacon so you can leave the fat in the pan for the onions.
What is the total number of ingredients?
There are 9 main ingredients in this recipe.
Is this similar to a pizza?
While it uses bread dough, the high-heat baking and thin crust make it similar to a pizza-style flatbread common in French bistro cooking.