Tags: savory, tart
This Alsatian Onion Tart is our third Michel Richard puff pastry recipe in a row! This is a great easy recipe to toss together for brunch or lunch (or dinner) if you have some puff in the freezer already. It’s actually designed to use scrap puff pastry that’s been rerolled, but I didn’t have enough scrap and sacrificed a fresh sheet. It was worth it.
This is very similar to the flammkuchen I like to get at German beer hall in my neighborhood (except I think they use a flatbread base instead of puff pastry). It’s almost like a pizza topped with slightly sweet, soft onions simmered in chicken broth, bacon and a touch of cream. I put some fresh thyme on mine, too…hopefully the Alsatians won’t mind.
While the recipe specifies four very large onions for the topping, two of my onions were most definitely small and the other two were medium-sized at best. I was crying so freaking much chopping them, I don’t think I could have physically handled anymore. I had plenty for a nice thick layer anyway. I actually thought it looked like too much cooked onion but I put it all on there. Also, I used turkey bacon instead of slab bacon so I skipped the blanching step and just gave it a quick sauté. Oh yeah, and I baked my tart at 400° because I like puff to be a little browner than I’ve found I can get it at 350°. You can prep the components a day in advance and assemble the tart right before baking.
The recipe says this tart is best just baked, but I had leftovers that I reheated in a 325° oven the next day, and they were great.
Tags: baking, fruit, tart
Somehow I almost never miss a week of TWD but I hadn’t made an FFWD recipe in like forever. When I saw that Gâteau Basque was up, I thought it would be a good time to pop back around and say hello. Not surprisingly, Gâteau Basque is a traditional pastry of the French Basque Country. You can read up on it here and here, but it’s basically a layer of either pastry cream or cherry jam sandwiched between two almost cookie-like tart crusts. Hmmm…I wonder if it was the inspiration for Dorie’s Not-Just-For-Thanksgiving Cranberry Shortbread Cake?
We made Gâteau Basque on weekends at the shop where I used to work (and they probably still do). We used a bit of almond flour and almond extract in our dough there, so I had assumed that flavoring was traditional…but that’s not in Dorie’s version, so maybe it’s not. Sometimes less is more, but sometimes more is more, so at the shop we always filled ours with pastry cream and fruit. I can admit that I’m a little greedy when it comes to sweets, and “more is more” is the way I like it, so that’s what I did here at home, too. I didn’t have cherry jam but I did have some dark cherries that I candied a couple of weeks ago…I dropped them on top of the pastry cream and they worked nicely.
This is pretty easy to make, and you can bust out all the components a day ahead of time. The dough is sticky, but forgiving, and you can even more or less pat it into the round shapes you need without too much rolling. It’s really delicious, and beautiful, too, with a pretty crosshatch pattern on top of the golden crust. For the recipe, see Around my French Table by Dorie Greenspan (it’s also here). Don’t forget to check out my fellow francophiles’ posts.