"Scorched" tart with cottage cheese, bacon, and onions
This pie is one of the variations of Alsatian flambé tart. Although "flambé" (French for "flamed") is a dish that is coated with alcohol and ignited, in the case of tart, it refers to cooking over an open flame. However, it's possible to make flambé tart in a regular kitchen by using the highest possible temperature in the oven to create charring on the filling.
Ingredients
For testing
- Water (warm) — 50 ml
- Vegetable oil — 20 ml
- Flour — 130 g (1 cup with a capacity of 200 ml)
- Salt — 1 pinch
For filling
- Bacon — 80 g
- Onion — 1 pc
- Butter — 20 g
- White wine — 50 ml
- Cottage cheese (fatty) — 45 g
- Sour cream 30% — 45 g
- Salt — to taste
- Freshly ground black pepper — to taste
- Vegetable oil — 1 tbsp
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Cooking Instructions!
Preparing the ingredients. The water should be warm.
Sift flour into a bowl. Add salt. Pour in vegetable oil and slowly add warm water.
Knead soft dough. Cover it with plastic wrap and leave it in the fridge for an hour.
At the end of this time, preheat the oven to the maximum temperature.
In the meantime, let's work on the filling - thinly slice the onion.
Put the sliced onion in a pan with melted butter. Fry over low heat until soft and translucent.
Pour in wine and continue to simmer the onion over low heat until the wine evaporates.
Cut the bacon (ham or sausage) into small pieces.
Put sour cream and cottage cheese in a bowl.
Add salt and freshly ground pepper to taste. Mix (optional to blend with a blender).
Roll out the dough thinly on a parchment-lined board to the diameter equal to the width of the baking sheet. Transfer the parchment with the dough to the baking sheet. Fold the edges up to make a rim, but this is optional.
Spread the mixture of cottage cheese and sour cream on the crust, leaving a little space from the edges.
Spread the onion rings over the filling.
Then distribute the bacon pieces (ham or sausage).
Place the baking sheet in the oven.
(By the way, it will be even better if you preheat the oven with the baking sheet inside. In this case, the pie is first assembled on the parchment and then transferred together with it to the hot baking sheet.)
Bake for 15 minutes at the maximum temperature of the oven. The bacon should have a traditional charred appearance.
