FRANCE, MY KITCHEN MY WORLD
What a great country to pick, Lauren
Thank you....
This Alsatian specialty has become my family favorite over the years. I am very sure soon, it will be yours as well. Give it a try, you'll know what I mean.
Recipe from: Country Cooking Of FRANCE
By: Anne Willan
Serve: 4- 6
Pate À Pain:
1⅔ cups/200 gr flour, more as needed
½ tsp dry yeast
½ tsp salt
6 tbs/90 ml lukewarm water
1 egg
1 tbs olive oil
- Prepare the mixer with the dough hook attachment. Mix the flour and salt in a mixer bowl, make a well in the center, pour water into the well, sprinkle the yeast on top, and leave for 5 minutes, or until the yeast is dissolved.
- Mix the egg, and oil with fork, add them to the water/well. Knead with the machine on a lowest setting, until the dough is very elastic.
- Transfer to a large lightly oiled bowl, cover with plastic warp. Let rest for 45 minutes to an hour.
If you have baking stone at home, it will make a whole lot different in taste. Baking stone is inexpensive and are available in more cooking store. If you bake a lot of bread, or make a lot of pizza during the week end, I think it is a good idea to invest one, it's priceless!
Topping:
1 tbs vegetable oil
1 cup/250 ml Crème Fraîche
2 onions, very thinly sliced (I only used 1 onion)
6-ounces/170 g piece lean smoked Bacon, cut into thin lardons
freshly ground black pepper
- Preheat the oven to 425⁰F/220⁰C. Brush a baking sheet with vegetable oil.
- When the dough has risen, knead lightly to knock out the air.
- Roll out then pâte à pain into a thin rectangle (12"x15"), transfer onto baking sheet. Spread the crème fraîche almost to the edge of the dough. Scatter with the onion, top with the Bacon lardons, and sprinkle with black pepper.
- Bake for 15 - 20 minutes.
- Transfer tart to a wooden board, cut into square. Serve immediately while it is hot.
Enjoy!
Oh, don't for get to visit MKMW member to see what French dishes they are preparing for this week.
15 comments:
This looks wonderful! I have never heard of this bread before - I love bread - especially with savoury toppings!
Oh yum. This looks so good with the bubbling cheese and salty meat. Delicious!
Your tarte does look very Alsatian and delicious...
I can see why it would be a family favorite. You are a very talented cook, Elra. Have a nice weekend!
I make this all the time but from time to to we also have at a local restaurant and this is to die for!
Yours looks fabulous and they're so easy to make! Yum!!
That looks wonderful!! very cheesy and delicious, no wonder if it would be fav for every body including me.
A flambe'ed savory pie...that Alsace-Lorraine region has some great food.
Very nicely done. I looove flammeküche!
I've been thinking about making one for a while now. This is just the right inspiration. :-)
this looks so good! Actually, it's a lot like this alsatian tart we get at trader joes- perfect for a light lunch or dinner! yours looks so brown, bubbly and delish!
How insanely PHENOMENAL!
Looks delicious! I wish I had a baking stone...I might have to ask Santa for one! :)
Wow! That looks so good. I want a slice with a glass of cold white wine. YUM!
I would love to taste that. I'm discovering a new recipe today. Looks really good.
That looks really good!
It looks like YEAST is missing from the list of ingredients in this recipe. What's the amount and the type of yeast used? Thanks.
Lena, thanks for your correction. Too bad I can't open your link.
I have updated already.
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