Alsatian Tart with Leeks, Fromage Blanc, and Bacon

Name: Alsatian Tart with Leeks, Fromage Blanc, and Bacon
Yield: serves 8
Ingredients: 1 tablespoon extra-virgin olive oil; 1 onion, quartered through the root end and thinly sliced; Kosher salt; 2 slices thick bacon, halved lengthwise, then sliced 1/4 inch wide; 1/2 pound (or half of a 14-ounce package) frozen puff pastry, partially thawed; 1/2 cup fromage blanc; 2 tablespoons crème fraîche; Pinch of freshly grated nutmeg; Freshly ground black pepper; Thinly sliced fresh chives or scallions for garnish

December 22, 2011

Canadian chef Rob Feenie made this savory tart during the 2002 Workshop. Unlike quiche with its custard filling, the classic tarte flambée topping includes no egg—just fromage blanc thinned with crème fraîche, sweet sautéed onions, and smoky bacon. The name (“flaming tart”) derives from earlier times, when cooks would bake it near the embers of a wood-fired oven.

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