Onion & Tomato Tart Recipe from Chefs des France
Dough for Onion and Tomato Tart
½ lb flour
8 oz. rendered pork fat
1 ½ oz. yeast
.7 oz lard
Add the yeast to tepid water and stir. Mound the flour on a table, add a pinch of salt and 3½ oz of the rendered lard, work in with your fingers. Add the yeast and water and knead. Form a ball, cover with a cloth and place in a warm place for 2 hours. Work the dough out with the palm of your hand and roll to ¼ centimeter thick and a 9” circle.
Onion Tart (A la flamme Alsacienne)
7 oz. Crème Fraîche
3 large Onions, sliced very thin
7 oz. smoked bacon, chopped and pre cooked
Pour the crème fraîche over the tart shell, layer with onions and bacon, & pepper to taste.
Put in the oven and bake for 5 minutes at 400°.
2 large tomatoes, peeled and diced
1 bunch fresh basil, coarsely chopped
Goat cheese, cut in pieces
Tomato compote (recipe below)
On the dough, layer the compote, diced tomatoes and basil. Drizzle with olive oil and pepper to taste. Place the cheese pieces on top of the pizza and bake for 5 minutes in 400° oven.
3 large tomatoes
3 cloves garlic
1 bunch fresh thyme leaves
¼ cup olive oil
Blanch the tomatoes in a pot of boiling salted water for 15 to 20 seconds, just long enough so that you will be able to peel the skin. Drain the tomatoes, and peel their skins. Then chop with the garlic and thyme, until garlic and thyme are minced. Add the chopped tomatoes, garlic, olive oil and thyme to the saucepan. Stir to combine, adjust heat to a simmer, and let reduce until thick.