Tarte Flambee With Goat Cheese Food

TARTE FLAMBE WITH SOFTLY SCRAMBLED EGGS AND GOAT CHEESE

Steps:

• Whisk together the creme fraiche, parsley, chives, and tarragon in a bowl; season with salt and pepper. Cover and refrigerate for 30 minutes.
• Preheat the oven to 400 degrees F.
• Divide the dough in half. Roll each piece into a very thin 10-inch rectangle. Brush with oil, place on baking sheets, and bake until lightly golden brown, about 10 minutes.
• Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a small saute pan over medium heat. Add the onion and sugar and cook slowly, stirring occasionally, until caramelized, 30 minutes. Season with salt and pepper.
• Heat the remaining 1 tablespoon oil in a medium saute pan over medium heat. Add the bacon and cook until golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels. Divide the creme fraiche between the pizzas, spreading it out.
• Divide the cheddar on top and then add the onion and bacon. Bake until the cheese has melted, about 5 minutes. Meanwhile, heat the remaining 3 tablespoons butter in a medium nonstick saute pan over medium heat. Add the chile and cook until soft, about 2 minutes. Whisk the eggs in a bowl until smooth; season with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form. Add the goat cheese. Divide the eggs between the two pizzas and garnish with more herbs.

TARTE FLAMBE WITH SOFTLY SCRAMBLED EGGS AND GOAT CHEESE

Steps:

• Whisk together the creme fraiche, parsley, chives and tarragon in a bowl; season with salt and pepper. Cover and refrigerate for 30 minutes.
• Preheat the oven to 400 degrees F. Divide the dough in half. Roll each piece into a very thin 10-by-12-inch rectangle. Brush with canola oil, place on baking sheets and bake until lightly golden brown, about 10 minutes.
• Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a small saute pan over medium heat. Add the onion and sugar and cook slowly, stirring occasionally, until caramelized, about 30 minutes. Season with salt and pepper.
• Heat the remaining 1 tablespoon oil in a medium saute pan over medium heat. Add the bacon and cook until golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
• Divide the creme fraiche between the pizzas, spreading it out. Divide the cheddar on top and then add the onion and bacon. Bake until the cheese has melted, about 5 minutes.
• Meanwhile, heat the remaining 3 tablespoons butter in a medium nonstick saute pan over medium heat. Add the Fresno chile and cook until soft, about 2 minutes. Whisk the eggs in a bowl until smooth; season with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form. Add the goat cheese.
• Divide the scrambled eggs between the two pizzas and garnish with more herbs.

TARTE FLAMBEE

Steps:

• For the dough: Activate the yeast by combining the lukewarm water, yeast and sugar. Stir together and let sit until the mixture becomes frothy and foamy and smells very yeasty, about 10 minutes.
• Put the flour in a mixing bowl and make a well in the center. Add the olive oil, salt and the activated yeast mixture. Stir until the dough comes together and forms a ball.
• Dust a clean work surface with flour and knead the dough until it is tight and firm, 5 to 7 minutes. Place the dough back in the mixing bowl, cover the bowl with plastic wrap and let sit in a warm place until the dough has doubled in size, about 1 hour.
• For the topping: Preheat the oven to 400 degrees F.
• Place the bacon in a large, wide pan and give it a couple drops of olive oil. Bring the pan to a medium heat and cook the bacon until it is brown and crispy. Remove the bacon from the pan and reserve on paper towels.
• Add the onions to the pan, season with salt, cover and cook until the onions have wilted and are very soft, about 10 minutes. Remove the lid and cook the onions until they are very soft and caramelized. This will take awhile, maybe up to 45 minutes. Stir the onions occasionally paying attention not to let them burn, but don't rush it! When the onions are really brown and sweet, remove them from the heat and reserve.
• Combine the creme fraiche and fromage blanc.
• Divide the dough into 4 even balls and roll them out until they are 1/8 to 1/16-inch thick. Place them on a sheet tray and bake them in the oven for 4 minutes.
• Remove the dough from the oven. Schmear each dough evenly with the cheese mixture, place an even layer of the caramelized onions on the cheese and sprinkle the bacon on top of the onions.
• Return the dough to the oven until the dough is crisp on the bottom and the toppings are bubbly, 6 to 8 minutes. Sprinkle with chives and serve.

GOAT CHEESE TART

Steps:

• Preheat the oven to 350 degrees F.
• For the crust, put the flour and 1/4 teaspoon salt in the bowl of a food processor fitted with the steel blade. Cut 12 tablespoons (1 1/2 sticks) of the butter into large dice, add to the bowl, and pulse until the butter is the size of peas. With the machine running, add the ice water all at once and process until the dough becomes crumbly. Don't overprocess. Dump the dough out on a floured board, gather it loosely into a ball, cover with plastic wrap, and refrigerate for 30 minutes.
• Roll the dough on a well-floured board and fit it into a 9-inch tart pan with a removable sides, rolling the pin over the top to cut off the excess dough. Butter 1 side of a square of aluminum foil and fit it, butter side down, into the tart pan. Fill the foil with rice or beans. Bake for 20 minutes. Remove the beans and foil from the tart shell, prick the bottom all over with a fork, and bake for another 10 minutes.
• Meanwhile, heat the remaining tablespoon of butter in a small pan and saute the shallots over low heat for 5 minutes, or until tender. Place the goat cheese in the bowl of the food processor and process until crumbly. Add the cream, eggs, basil, 1/4 teaspoon salt, and the pepper and process until blended.
• Scatter the cooked shallots over the bottom of the tart shell. Pour the goat cheese mixture over the shallots to fill the shell (if the shell has shrunk, there may be leftover filling). Bake for 30 to 40 minutes, until the tart is firm when shaken and the top is lightly browned. Allow to cool for 10 minutes and serve hot or at room temperature.

TARTE FLAMBE WITH HERBED CREME FRAICHE, AGED CHEDDAR, CARAMELIZED VIDALIA, DOUBLE SMOKED BACON, SOFTLY SCRAMBLED EGGS AND GOAT CHEESE

Steps:

• In a small bowl, whisk together the creme fraiche, chives, parsley and tarragon, seasoning with salt and pepper. Cover and refrigerate for 30 minutes to allow flavors to meld.
• Preheat oven to 500 degrees F. Put a rack as close to the bottom as possible, and put a pizza stone on the rack.
• On a lightly floured surface, roll the dough into a very thin round. Sprinkle some corn meal onto the pizza peel. Transfer the dough to the pizza peel. Drizzle some olive oil over the dough, and season with salt and pepper. Slide the pizza onto the pizza stone and bake until the bottom is crisp and the edges browned, about 10 minutes.
• While the pizza dough cooks, heat 1 tablespoon of the butter and 1 tablespoon of the canola oil in a small saute pan over medium heat. Add the sliced onion and sugar and cook slowly until caramelized, about 10 minutes. Season with salt and pepper; set aside.
• Heat the remaining tablespoon of oil in a medium saute pan over medium heat. Add the bacon and slowly cook until the fat is rendered and the bacon is golden brown and crispy. Remove with a slotted spoon to a plate lined with paper towels. Reserve the bacon fat in a small bowl.
• Remove the pizza dough from the oven. Top it with the Cheddar, cooked bacon and the onions, and return it to the oven to melt the cheese and finish cooking the dough, about 5 minutes.
• While the pizza finishes cooking, pour 2 tablespoons of the reserved bacon fat into a medium nonstick skillet and heat over medium heat. Add the remaining tablespoon of butter. Add the chile and cook until soft, about 2 minutes. Whisk the eggs together in a bowl until very smooth, and sprinkle with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form, 2 to 3 minutes. Stir in the goat cheese pieces and remove from the heat.
• Remove the pizza from the oven to a cutting board. Top with the scrambled eggs. Drizzle some of the herbed creme fraiche over the eggs, and scatter the remaining herbs over the top. Slice and serve. (You can also slice the pizza into wedges, plate them, and top each serving.)