Chef's Table Recipe:Tarte Flambe

Tarte Flambe


1 sheet puff pastry

1 egg

1 pound Spanish onion, peeled and sliced thinly

2 tablespoons butter

2 tablespoons water

1 pound slab bacon, 1/8 of an inch cube

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1 cup creme fraiche

1 cup ricotta cheese

2 teaspoon salt

1 turn of peppermill

chopped chives


Preheat oven to 350 degrees F.

In a small bowl, beat the egg and set aside.

Cut the puff pastry into 4 disks using a 5-inch cutter.

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Poke holes all over the dough with a fork to prevent rising. Place the dough on a baking sheet, and brush with egg-wash. Bake for 12 minutes. Remove from oven and let cool.

In a small, flat bottomed pan over medium heat, add water, butter, onions and 1 teaspoon of salt. Cook slowly, stirring to prevent sticking and burning, for about ½ hour. They should be soft and sweet with minimal color. Place on a sheet pan to cool.

Place bacon in a heavy-bottomed pan large enough to fit the bacon in one layer. Cook over low heat for about 5 minutes moving the bacon to prevent it from burning on one side. Drain bacon on a paper towel to cool.

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In a large mixing bowl, combine creme fraiche, ricotta, onions, salt and 2/3 of the bacon. Mix well.

Evenly distribute the cheese mixture in the tart shells, spreading from the center out, and leaving a small lip on the outside of the shell. Top with the remaining bacon and transfer to the oven for 3 minutes. Remove from oven, and garnish with chopped chives. Serve immediately.

Serves 4.