Asscociated with the traditional food of the Alsace region, a product of the baker who rolled dough out thin, placed it on a rectangular tray, giving it a raised edge, and then filled it with lightly fried onions mixed with fresh cream and strips of fried moked bacon. Eventually cheese was added to the topping. Baked in a hot oven, this tart has assumed a role of its own in the culinary traditions of the areas where cheese, bacon and onion are quintessential ingredients in the various flat tart traditions. This includes High Savoy and Savoy in the French Alps so we are using two cheeses from those regions.
- 500 g white wheat flour from 00 or t 450
- 250 ml water, lukewarm
- 50 g butter
- 50 g sourdough
- 20 g yeast
- 5 g salt
Dissolve yeast in the warm water. Sieve flour into a large bowl, add salt. Work in the butter, add the yeast mixture, knead for 10 minutes. Add the sourdough, knead for five minutes.
- 300 g bacon, plain / smoked, cut into strips
- 300 ml cream
- 300 g onions, sliced
- 230 g Reblochon, cut into strips
- 200 g Abondance cheese, grated
- 15 ml rapeseed oil
- 1 tsp black pepper
- Salt, large pinch
Fry the onion lightly in the oil over a medium-low heat until they become soft and translucent. Do not brown. Set aside.
Place a baking tray in the oven, preheat to 270ºC.
Divide the dough into two equal pieces.
Dust a clean surface with flour. Take a piece of dough, roll as thin as possible in the shape of a rectangle, place on a sheet of baking paper.
In a bowl mix cream, grated cheese and seasonings, spread the mixture over the dough.
Sprinkle with the bacon and onions and arrange the Reblochon on top.
Slide the cake onto the hot plate and cook for 8 minutes.
Repeat the process.