Alsatian Cheese Tart Food

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ALSATIAN CHEESE TART



Alsatian Cheese Tart image

Alsatian Cheese Tart

Categories     Onion     Appetizer     Bake     Cocktail Party     Quick & Easy     Lunch     Bacon     Cottage Cheese     Sour Cream     Phyllo/Puff Pastry Dough     Gourmet     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 36 hors d'oeuvres

Number Of Ingredients 8

1 puff pastry sheet (from a 17 1/4-oz package), thawed
1/2 cup whole-milk cottage cheese
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
6 bacon slices (6 oz), cut crosswise into 1/2-inch pieces
1/3 cup packed thinly sliced onion
1 tablespoon freshly grated parmesan

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12-inch square, then transfer to a large baking sheet.
  • Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.
  • Cook bacon in a 10-inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat.
  • Spread cheese mixture evenly over pastry, leaving a 1-inch border all around. Scatter bacon and onion on top, then sprinkle with parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into 36 pieces and serve warm.

ALSATIAN TART



Alsatian Tart image

Maybe this is how "white pizza" got its start? Alsace is a former province in NE France in the mountains. This tart is a hardy meal in itself; (and probably where comfort food got its name) :) Easy and I love it! And hopefully, so will you.

Provided by Gingerbee

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

1/2 cup cottage cheese
1/2 cup creme fraiche
1 onion (thinly sliced)
1/4 lb bacon (cooked crisp & crumbled)
1 tablespoon flour
1 tablespoon canola oil
1 pinch salt
pepper
1 package premade puff pastry (frozen)

Steps:

  • Pastry dough can be purchased in either your supermarket in the freezer section, or in a bakery which makes their own.
  • Defrost pastry dough; roll out on lightly floured board to 1/4-inch thickness.
  • Cut out 4 circles (using a 7" diameter salad or cake plate as a template).
  • Prick dough with fork and refrigerate while preparing the filling.
  • Cook bacon; drain and crumble; set aside.
  • In one tablespoon of canola oil, saute sliced onion until golden.
  • In a mixing bowl, combine cheese, creme fraiche, flour, salt and pepper and mix by hand until combined thoroughly.
  • Remove pastry rounds from refrigerator, spread each round with cheese mixture.
  • Sprinkle top with sauteed onions and arrange crumbled bacon.
  • Preheat oven to 425 degrees.
  • Bake 15 minutes until done.
  • Very rich and filling served with a salad and a glass of white wine.

Nutrition Facts : Calories 984.8, Fat 75.2, SaturatedFat 23.9, Cholesterol 64, Sodium 698.9, Carbohydrate 61.3, Fiber 2.3, Sugar 2.2, Protein 16.6

ALSATIAN CHEESE TART



Alsatian Cheese Tart image

Make and share this Alsatian Cheese Tart recipe from Food.com.

Provided by Lambkyns

Categories     Pork

Time 50m

Yield 36 appetizers

Number Of Ingredients 8

1 puff pastry sheet, thawed (from a 17 1/4-oz package)
1/2 cup whole-milk cottage cheese
1/4 cup sour cream
1/4 teaspoon salt
1/4 teaspoon black pepper
6 slices bacon, cut crosswise into 1/2-inch pieces (6 oz)
1/3 cup packed thinly sliced onion
1 tablespoon freshly grated parmesan cheese

Steps:

  • Put oven rack in middle position and preheat oven to 400°F.
  • Roll out pastry on a lightly floured surface with a lightly floured rolling pin into a 12-inch square, then transfer to a large baking sheet.
  • Blend cottage cheese, sour cream, salt, and pepper in a blender until smooth.
  • Cook bacon in a 10-inch skillet over moderate heat, stirring occasionally, until it just begins to brown, about 5 minutes. (Bacon should be tender, not crisp.) Remove from heat.
  • Spread cheese mixture evenly over pastry, leaving a 1-inch border all around. Scatter bacon and onion on top, then sprinkle with parmesan. Bake until pastry is golden brown, 20 to 25 minutes. Cut into 36 pieces and serve warm.
  • Makes 36 hors d'oeuvres.

Nutrition Facts : Calories 62.5, Fat 4.8, SaturatedFat 1.5, Cholesterol 3.8, Sodium 79.4, Carbohydrate 3.4, Fiber 0.1, Sugar 0.1, Protein 1.4

ALSATIAN ONION TART



Alsatian Onion Tart image

From the Christmas Cookbook by Nanette Newman. Alsatian (Alsace) wine is a French dry white wine. I have included preparation for a homemade pastry tart, but feel free to use a pre-made one. Cooking time includes chilling time for pastry dough if making your own.

Provided by CulinaryQueen

Categories     Lunch/Snacks

Time 1h30m

Yield 6-8 serving(s)

Number Of Ingredients 13

9 ounces flour
4 ounces unsalted butter, cut into cubes
2 egg yolks
1 pinch salt (generous)
3 -4 tablespoons ice cold water
4 tablespoons olive oil
1 lb onion, chopped
1 bay leaf
1/2 teaspoon thyme
salt and pepper
5 ounces alsatian wine
2 eggs
7 ounces single cream (light)

Steps:

  • Sift the flour into a large bowl then rub in the butter with your (clean) fingers until the mixture resembles fine breadcrumbs.
  • Mix the egg yolks with the salt and 3 tablespoons water. Stir into the flour, using a knife, to make a soft and smooth (but not sticky) dough. Add the extra tablespoon of water if the mixture is too dry.
  • Pat the dough into a ball, wrap up in cling film and refrigerate for 30 minutes.
  • Preheat the oven to 220C/425°F.
  • Roll out the pastry on a floured surface and use to line a 10-inch tart pan.
  • Prick the pastry all over with a fork and bake blind for 10-12 minutes. Remove from oven and let cool.
  • Lower the temperature of the oven to 190C/375F and place a baking sheet in the oven to heat.
  • Heat the oil in a non-stick frying pan. Add the onions, bay leaf, thyme, salt and pepper. Cover and cook gently until the onions are soft and transparent, stirring occasionally.
  • Add the wine and simmer, uncovered, until all the liquid has evaporated.
  • Remove the bay leaf and taste for seasoning.
  • Whisk the eggs and cream together.
  • Spread the onions into the pastry crust and pour in the egg mixture.
  • Place on the hot baking sheet and bake for 15 minutes.
  • May be served hot or room temperature.

Nutrition Facts : Calories 527.5, Fat 34.3, SaturatedFat 16.1, Cholesterol 196.1, Sodium 71.7, Carbohydrate 42.3, Fiber 2.2, Sugar 3.8, Protein 9.1

TARTE FLAMBEE (ALSATIAN BACON & ONION TART)



Tarte Flambee (Alsatian Bacon & Onion Tart) image

While this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Here we're using bacon, onions, and a creamy cheese mixture as toppings.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 40m

Yield 4

Number Of Ingredients 8

12 ounces sliced bacon, cut crosswise into 1/2-inch pieces
4 (5 ounce) balls prepared pizza dough
1 large yellow onion, sliced
1 cup fromage blanc (French-style fresh cheese)
¼ cup creme fraiche
1 pinch ground nutmeg
salt and freshly ground black pepper to taste
1 pinch cayenne pepper

Steps:

  • Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
  • Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
  • Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
  • Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to a cold cast iron pan. Heat over medium-high heat to pre-cook the bottom of the crust. As dough heats and bubbles appear, deflate them with the tines of a fork so crust ends up thin and crisp (not chewy). When bottom is nicely browned and just about to start getting charred, 5 to 7 minutes, remove from heat. Repeat with remaining dough.
  • Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.

Nutrition Facts : Calories 656.6 calories, Carbohydrate 71.7 g, Cholesterol 68 mg, Fat 26.9 g, Fiber 2.6 g, Protein 27.7 g, SaturatedFat 7.5 g, Sodium 1637.2 mg, Sugar 11.3 g

ALSATIAN TARTE FLAMBEE



Alsatian Tarte Flambee image

Make and share this Alsatian Tarte Flambee recipe from Food.com.

Provided by littleturtle

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

1 (17 1/3 ounce) package frozen puff pastry
2/3 cup Quark
3 tablespoons heavy cream
nutmeg
3 slices bacon, cut into thin strips (double or triple smoked)
1/4 onion, thinly sliced

Steps:

  • On a lightly floured surface, roll the pastry to 1/8-inch thickness.
  • Cut into disks about 3-1/4 to 4 inches in diameter and place on a wax paper-lined baking sheet.
  • Leave in freezer until dough is frozen.
  • Mix together quark, cream, nutmeg, salt and pepper.
  • Preheat oven to 400°F.
  • Remove crusts from freezer.
  • Poke pastry with a fork.
  • Spread cheese mixture equally on each crust.
  • Sprinkle with onion and bacon.
  • Bake on bottom rack of oven for ten minutes, or until bottoms of pizzas are a dark, golden brown.
  • Serve warm.

ALSACE ONION TART



Alsace Onion Tart image

For decades, the restaurant Lutèce-with chef André Soltner behind the stove-was the pinnacle of French cuisine in New York City. Soltner's Alsace onion tart, one of the best we've ever tasted, was the inspiration for this version.

Categories     Egg     Onion     Appetizer     Bake     Dinner     Lunch     Bacon     Spring     Party     Gourmet     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 6 main-course or 10 first-course servings

Number Of Ingredients 19

For pastry
2 cups all-purpose flour
1 stick (1/2 cup) cold unsalted butter, cut into 1/2-inch cubes
1/4 cup vegetable shortening
1/2 teaspoon salt
4 to 5 tablespoons ice water
For filling
4 bacon slices (1/4 lb), cut crosswise into 1/8- to 1/16-inch-wide strips
3 tablespoons unsalted butter
2 lb onions, halved lengthwise and very thinly sliced crosswise (10 cups)
1 1/4 teaspoons salt
1 teaspoon black pepper
1 cup crème fraîche or heavy cream
4 large eggs
1/2 teaspoon freshly grated nutmeg
1 11-inch tart pan (1 1/4 inches deep) with a removable bottom
N/A pie weights or raw rice
Special Equipment
a pastry scraper; an 11-inch tart pan (1 1/4 inches deep) with a removable bottom; pie weights or raw rice

Steps:

  • Make pastry:
  • Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until most of mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.
  • Squeeze a small handful: If it doesn't hold together, add more ice water, 1/2 tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)
  • Turn out mixture onto a lightly floured surface and divide into 6 equal portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with pastry scraper and press into a ball, then flatten into a disk. Chill dough, wrapped in plastic wrap, until firm, at least 1 hour.
  • Roll out dough on a floured surface with a floured rolling pin into a 14-inch round and fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang over pastry and press against side to reinforce edge. Lightly prick bottom with a fork and chill until firm, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 400°F.
  • Line chilled shell with foil and fill with pie weights. Bake until pastry is set and pale golden along rim, 15 to 20 minutes. Carefully remove foil and weights and bake shell until golden all over, 10 to 15 minutes more. Transfer shell to a rack. (Leave oven on.)
  • Prepare filling while shell bakes:
  • Cook bacon in a 12-inch nonstick skillet over moderate heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer bacon with a slotted spatula to paper towels to drain and pour off bacon fat. Add butter to skillet and cook onions with 3/4 teaspoon salt and 1/2 teaspoon pepper over moderate heat, stirring, until just wilted, about 2 minutes. Cover surface of onions with a round of parchment or wax paper (or cover skillet with a tight-fitting lid) and continue to cook, lifting parchment to stir frequently, until onions are very soft and pale golden, about 20 minutes. Stir in bacon, then remove from heat and cool 10 minutes.
  • Whisk together crème fraîche, eggs, nutmeg, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper in a large bowl, then stir in onions.
  • Fill and bake tart:
  • Pour filling into tart shell, spreading onions evenly, and bake until filling is set and top is golden, 25 to 35 minutes. Serve warm or at room temperature.

ALSATIAN POTATO PIE



Alsatian Potato Pie image

This stunning, savory pie is made of puff pastry wrapped around a potato, leek, and Comté-cheese filling. Perfect as a hearty appetizer or vegetarian main, it is made to win the hearts and warm the stomachs of your party guests.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Yield Serves 6

Number Of Ingredients 12

3 Yukon gold potatoes (about 1 1/2 pounds), peeled and cut into 1/4-inch-thick rounds
Kosher salt and freshly ground pepper
1 cup heavy cream
5 cloves garlic, crushed with the flat side of a large knife
1/2 teaspoon freshly grated nutmeg
2 tablespoons unsalted butter
1 medium leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise and well washed
1/4 cup chopped fresh flat-leaf parsley, plus a few small sprigs for topping (optional)
1 large egg yolk
All-purpose flour, for work surface
1 sheet frozen all-butter puff pastry (about 14 ounces), such as Dufour, thawed
1 1/2 cups grated Comté or Gruyére

Steps:

  • Cover potatoes with water in a medium saucepan. Bring to a boil over high heat. Add a pinch of salt; cook until just tender, 13 to 15 minutes. Drain. Let cool.
  • Bring 3/4 cup plus 3 tablespoons cream, garlic, and nutmeg to a boil in a small saucepan over medium-high heat. Cook until mixture is reduced by half. Season with salt and pepper.
  • Melt butter in a skillet over medium heat. Add leek; cook, stirring occasionally, until softened, about 5 minutes. Remove from heat. Stir in parsley; season with salt and pepper.
  • Preheat oven to 400°. Whisk egg yolk and remaining 1 table- spoon cream in a small bowl; set aside. On a lightly floured surface, divide puff pastry into two 6-by-13-inch rectangles. Set one rectangle on a baking sheet lined with parchment. Top with half of potatoes, leaving a 1/2-inch border all around and overlapping slightly, then half of leek mixture and 3/4 cup cheese; season with salt and pepper. Repeat layering with remaining potatoes, leek mixture, and cheese. Brush edges of pastry with egg wash. Cover with remaining pastry rectangle; gently press edges with a fork to seal. Cut 2-inch slits lengthwise in center of crust, 2 inches apart. Brush with egg wash and sprinkle with parsley sprigs. Refrigerate until cold, about 30 minutes.
  • Bake until golden brown and puffy, about 35 minutes. Remove from oven; pour cream mixture into pie vents with a funnel. Bake 10 minutes more. Let stand 15 minutes before serving.

ALSATIAN BEEF AND MUSHROOM TART



Alsatian Beef And Mushroom Tart image

Provided by Craig Claiborne And Pierre Franey

Categories     dinner, main course

Time 45m

Yield Six or more servings

Number Of Ingredients 15

1 partly baked 10-inch tart shell (see recipe)
1 tablespoon, plus 2 teaspoons, butter
1/2 cup finely chopped onions
1 pound ground lean beef
1/4 pound mushrooms, finely chopped, about 1 1/2 cups
1/2 cup finely chopped green pepper
1 cup finely chopped celery
2 teaspoons dried marjoram
Salt to taste, if desired
Freshly ground pepper to taste
1 whole egg
1 egg yolk
1 cup heavy cream
1/2 cup milk
1/4 cup finely chopped chives or scallions

Steps:

  • Prepare the tart shell and set it aside.
  • Preheat the oven to 375 degrees.
  • Heat two teaspoons of the butter in a skillet and add the onions. Cook, stirring, until they are wilted. Add the beef and cook, stirring and breaking up any lumps with the side of a heavy metal spoon. Cook until the meat has lost its raw look. If any fat has accumulated, drain it off in a sieve and discard it.
  • Add the remaining butter, the mushrooms, green pepper, celery, marjoram, salt and pepper.
  • Combine the whole egg, egg yolk, cream, milk and chives or scallions in a mixing bowl and beat thoroughly. Add the meat mixture and stir to blend.
  • Pour the mixture into the tart shell. Place a baking sheet in the oven. Put the filled tart shell on the sheet and bake 30 to 35 minutes or until the custard is set.

Nutrition Facts : @context http, Calories 403, UnsaturatedFat 14 grams, Carbohydrate 16 grams, Fat 29 grams, Fiber 1 gram, Protein 21 grams, SaturatedFat 14 grams, Sodium 547 milligrams, Sugar 4 grams, TransFat 0 grams

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From tasteatlas.com


7 ALSATIAN DISHES YOU HAVE TO TRY – BIG 7 TRAVEL FOOD GUIDES
5. Alsatian Potato Pie. This is a recipe that shows that really good food doesn’t have to be complicated and often relies on the best ingredients. Every mouthful will taste absolutely sublime. Recipe created by Greg. 6. Marinated Fois Gras. One of the most famous and sought after ingredients in French cooking.
From bigseventravel.com


ALSATIAN VEGETABLE TART | CANADIAN GOODNESS
Preheat oven to 190° C (375° F). In a small bowl, mix together yogurt, garlic and mustard. Spread mixture over naans. Sprinkle the leek and cheese over each and finish with the peppers.
From dairyfarmersofcanada.ca


ALSATIAN CHEESE TART | RECIPE IN 2022 | CHEESE TARTS, GOURMET ...
Mar 12, 2022 - Alsatian Cheese Tart. Mar 12, 2022 - Alsatian Cheese Tart. Mar 12, 2022 - Alsatian Cheese Tart. Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in . Sign up ...
From pinterest.co.uk


RECIPE DETAIL PAGE | LCBO
Food and Drink; Alsatian Onion Tart with Lardons and Beaufort Cheese; Recipe Detail Page. Alsatian Onion Tart with Lardons and Beaufort Cheese . Winter 2008. By: Tonia Wilson-Vuksanovic . This tart traditionally does not call for the Beaufort, a nutty Alpine cheese made from cow’s milk. However, adding it helps to make for an even more precise accompaniment …
From lcbo.com


ALSATIAN CHEESE TART | RECIPE | RECIPES, TART RECIPES, CHEESE TART
Jan 13, 2017 - Alsatian Cheese Tart. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.co.uk


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