alsatian onion tart puff pastry

This appetizer is so rich and lovely — covered with caramelized onions, cream and bacon — odds are excellent your dinner guests won’t ever make it to your main course. And no wonder it is a favorite that has stood the test of time. 1 large onion, thinly sliced; 1/2 tsp salt; 1/2 tsp freshly ground black pepper; 2 TBS white wine or Calvados (French apple brandy) 1 sheet frozen puff pastry, thawed; 1/2 cup (125g)of creme fraiche (about 1/2 cup) 8 rashers of bacon, par-cooked (see notes) and chopped; 1/4 cup (20g) of grated gruyere cheese; 1/4 cup (20g) of grated cheddar cheese Onion tarts are wetter and heavier than pizzas, so be prepared. Otherwise some nice flat store-bought puff pastry will do just fine. . 2 tbsp cream Alsatian Bacon & Onion Tart This is a simple tart that is delicious with caramelized onions, bacon and cheese. Drain onions (reserving the delicious cooking liquid for later use in a soup or something) and let cool. Return tart to oven on the sheet, and bake for 25 … Such tarts always seem to be made with ordinary brown onions, rather than the milder white or sweeter red sort, but success depends to a large extent on how these are prepared, as I find to my cost when two fall apart in a watery mess under the knife. Looks great! Copyrights © 2017 Baking Bites &trade. I’m rolling mine out as thin as I can because it’s going into a brick oven at very high heat. It pairs beautifully with a Pinot Gris from Alsace. Place puff pastry on an ungreased baking sheet. Alsatian Onion Tart (from Baking with Julia) 1 sheet puff pastry 2 lb onions, diced 1 cup chicken broth 2 tbsp cream 1/3 cup bacon, gently cooked and chopped (optional) salt and pepper, to taste. Don’t have a wood fire oven, hence I preheated my cast iron pan for an hour on the highest oven setting. Alsatian Onion Tart I prefet it without bacon, but it’s a matter of personal preference. Alsatian Onion and Bacon Tart. I also wanted to make a tart. Top with half of potatoes, leaving a 1/2 … Cool slightly, slice and serve. Suprisingly, I actually really enjoyed it this way, as the onions seemed to meld fantastically with the buttery pastry. I trusted my judgment, which led me to put them in the latter category and used only 2 onions. My onions were caramelized beautifully, and finished with salt&thyme. Sprinkle top with sauteed onions and arrange crumbled bacon. These puff pastry bites combine tart apples with caramelized onions for a unique fall flavor that’s sure to please. I also left the shape square, since the commercial puff pastry I used comes pre-rolled to thickness in a 12-in square. But then I wouldn’t get the chance to use up my puff pastry scraps ball! Roll out puff pastry until it is 1/8-inch thick and cut into a 10 to 12-inch circle. I enjoyed this Tarte d’Alsace more than the Trader Joe’s Tarte au Brie etaux Tomatoes and Trader Joe’s Harvest Gorgonzola Tarte. Unfortunately no pictures. 550°F(288°C). They probably used a leaner bread or short crust dough of some sort, which would make a lighter, though considerably less decadent, tart. Alsace is the smallest French region of France and is located in the northeast corner of France. Sometimes I think God put puff pastry on Earth for one reason and one reason alone: so it could be made into scraps and those scraps turned into Alsatian onion tart. I’d love to try it sometime, though I (and my guests) was(were) more than happy with your version. Preheat the oven to 350°F. All of which is to say: use whatever is handy! 1/3 cup bacon, gently cooked and chopped (optional) Salt the mixture lightly (you’ll be adding bacon to it later). It’s sort of an Alsatian pizza as I’m sure you’ve intuited, crusts can be just about anything, toppings can be just about anything, though long-cooked onions are the classic as far as I know. Any of those stand-by Alsatian ingredients will work however: bacon, sausage, potatoes…and oh yeah, the stinky cheese. 1 sheet puff pastry 1 cup bacon diced 3 onions sliced thin 1 clove garlic minced 1 pinch caraway seeds 1 bay leaf. Cover pastry with onions, lardons and Beaufort cheese. I highly recommend reserving the cooking liquid when you drain the onions. 2/3 cup fromage frais or Quark cheese. Unfortunately, the two don't always seem to go hand in hand, but with the use of some store-bought puff pastry, I was able to make a delicious, simple and very French tart. Salt and Pepper. 30 portions. I can still recall the stench. A traditional dish from the Alsace region of France served in “stubs” (either a beer or wine hall). Your email address will not be published. Roll it out into a circle of whatever thickness you’d like. 1 Sheet of Frozen Puff Pastry, thawed. 1 sheet puff pastry This is a great easy recipe to toss together for brunch or lunch (or dinner) if you have some puff … Gobbled it up too quickly. If you don’t collect your own — start! The only change I made to the recipe was that I omitted the cream. 2 lb onions, diced These sorts of tarts can have almost anything as a base. I’d suggest going a little lighter on the topping so as not to make the filo soggy. Truthfully, I completely forgot to add the cream. I didn’t receive anything, so I didn’t know this IMBB was happenning! Do you have any idea about using them? Alsatian Onion and Bacon Tart 1 10 x 13 inch pre-rolled puff pastry sheet or 1/2 a package frozen puff pastry, thawed 2/3 cup fromage frais (Little Qualicum Cheeseworks makes a nice one) or Quark Cheese or even Boursin Chef John Besh of Besh Restaurant Group New Orleans LA Difficulty Level. prep time: 20 Min cook time: 25 Min total time: 45 Min Ingredients. Grrrr. Alsatian Onion and Bacon Tart. The tart had a delicious, sweet onion flavor, though the pastry didn’t get nearly as crisp as I expected, due in part to the low oven temperature. About 10 ounces puff pastry About one cup caramelized onions (see recipe under the Components menu) 1-2 […] READ ON Posted on 12/18/08 12/15/11 Categories Alsatian Onion Tart , Pastry 2 Comments Let me know how it goes! Unfortunately, the two don’t always seem to go hand in hand, but with the use of some store-bought puff pastry, I was able to make a delicious, simple and very French tart. I made this for Saturday lunch, without the cream, but with the addition of some really lovely Calamata olives. Set one rectangle on a baking sheet lined with parchment. I had the same idea. My mother's family (and this recipe) is from the Picardi region, however, different variations may exist in Alsace, Lorraine, Normandie, and even Ils-de-France (Paris area). My father speaks fondly of a pub he ate at in France that served nothing by beer and onion tarts. I’ve really enjoyed tarte flambee in Alsace. Place skillet back over medium heat. To your small quantity of caramelized onions…. And no wonder it is a favorite that has stood the test of time. Remove pastry rounds from refrigerator, spread each round with cheese mixture. Cook briefly just until they lose their … Thank you once again Joe! Push the coals aside in your Electrolux EZ-Bake brick oven, and sweep the floor. Preheat oven to 350F. Spread onions on rolled pastry all the way to the edge. It's a traditional main course dish, served for lunch or dinner, in North france. I think they use more of a thin pizza/bread base don’t they? Great served with soup or salad. hi nic, how very fabulous! Alsatian Onion Tart is a traditional dish from the Alsace region of France. (from Baking with Julia) My only question about the recipe was about how much “4 very large onions” was? It went great with the bubbly new wine we were all drinking (to excess). As punishment for forgetting the photographs, next time you will mail me a slice. In a medium saucepan, combine onions and chicken broth. So pour the wine, lay out the cheese and nuts and call it a day. That’s exactly what this is, Nick. My guess is that puff pastry was not the original dough for onion tarts back in Alsace. Makes 42 - 2" square tartlets, 6 - 5" round tarts (for a first course) or 1 - 16 x 12 inch large tart. I’d love to try it with carmelized onions. This is one of the areas we visited in 2009, and it is well known for their Alsatian wines and great food. Alsatian Onion Tart From the Alsace Region of France comes this rustic Onion Tart. Spread the carmelized onion over the pastry sheet, cover with cheese, and then sprinkle on the bacon and thyme. Only the second one I’ve missed since I started. I also tried an onion tart (with apple cider vinegar, from Vogue E+T) and I loved it…so I am an onion tart fan now , Good loking your tarte. It’ll be ready in under two minutes, provided the oven is well heated (I’d already fired my oven for bread, which is what I baked just after this). Thanks! (If you don’t happen to have one of these, simply follow the standard oven instructions below). Make the tarts just before you plan to serve them so the pastry doesn’t get stale or soggy. How did it turn out? Hey Jasmine! Bake on lower rack in oven for 20 minutes, until lightly golden. spread one tablespoon of the horseradish sauce over each pastry sheet. Required fields are marked *. My guess is that puff pastry was not the original dough for onion tarts back in Alsace.

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