TWD: Alsatian Onion Tart

Tuesdays with Dorie baking through Baking with Julia
by Dorie Greenspan
Contributing Baker: Michel Richard

Well, this has the appearance more like a pizza than a tart - at least in my mind. When I think of a tart, I conjure up images of dough that has been pressed into a tart pan, and after baking, it comes out with beautiful ruffled edges.

OK. So looks aren't everything.

Taste. This does have taste going for it. It was quite delicious. 

This was very easy to make. You start with preparing the base (I did this while my onions were cooking) by rolling out puff pastry dough (yes - puff pastry - no tart or pizza dough here) until it is very thin, about an eighth of an inch, but no more than a quarter of an inch, and using a sharp knife, cut the pastry into a circle (I'm sure any shape you choose would work), about twelve inches in diameter.

The dough is pricked all over with a fork, this will keep the puff pastry from, well, puffing... it's all about the flavor. The dough is then refrigerated until you are ready to top it with the onion mixture.

The onion mixture is made from four very large onions that have been diced. I only used three, and was in a hurry, so I sliced the onions instead of dicing, and had more than enough. The onions are cooked in chicken broth until very soft, and then cooled, at which time you add a few tablespoons of heavy cream (I used half and half) and salt and pepper.

The recipe calls for slab bacon to be diced and par-boiled. The store I went to does not have slab bacon, so I purchased thick-cut bacon slices - which worked just fine. I skipped the par-boiling of the bacon, and cooked it up normally (undercooked it a bit), then diced it. 

The tart was now ready for assembly! The pastry is first topped with the onion mixture, then the bacon is scattered over the top and pressed into the onions a bit, to help keep them from burning too much while baking. I had some diced jalapeño left over from the chili I made the night before, so I tossed those on as well - a good call if I do say so myself - it provided a nice spicy kick that I love. The tart is baked in a three-hundred and fifty degree oven until golden brown.

This was delicious, and would make for a lovely appetizer; though it can't really be made ahead of time for the bottom crust gets a bit soggy after sitting. It is easy enough to throw together at the last minute if you make the onions, cook the bacon, and prep the dough ahead of time - then assemble and toss it in the oven just before serving.

I was thinking a rectangular shaped tart would be pretty...

Don't forget to check out the results of my fellow bakers also! You will find their links by clicking here, or by going to the Tuesdays with Dorie website and looking for the BWJ LYL: Alsatian Onion Tart link. 

Book 111: InterCourses: an aphrodisiac cookbook | Artichoke Pizza with Feta & Thyme

by Martha Hopkins & Randall Lockridge

When I first saw this book (back in 1997), it gave me a chuckle. I thought, really? I remember feeling a bit embarrassed to look at it in public, but the cover photo was intriguing, and lured me in.

I purchased this book more for the artwork, than the recipes (evidently); it's taken only 17 years to finally make something from this book!

You may be wondering, as I did, where the aphrodisiac comes into foreplay. Well, it's the artichoke, and this is what they have to say:

"Experience it for yourself: Together with your partner, insert your thumbs into the very center of a blanched artichoke, where the leaves meet. Slowly pull the petals apart and down. As the leaves fold down, they will reveal a variable painting of green, white, and purple. Don't stop there, but delve deeper toward the center. Continue spreading the petals until you spy a hint of yellow-white fur. Insert a finger into the opening. The fur, you will find, is protected by the prickly spears of the choke. But persevere, close your eyes, and stroke the voluptuous fur."

Yeah, getting pricked by the prickly spears would excite me - think not.

One more quote from the artichoke chapter:

"As the skewer penetrated the goodies , Laurel became more involved with cooking than ever before. She couldn't stand it as I slowly, ritually skewered the plump scallops next to the slippery-slick hearts of the artichoke. And then - when it was her turn to skewer - wowza!"

OK. Enough of that..

Why did I wait seventeen years?! This pizza was delicious! Reminiscent of the quick appetizer I used to make (thanks to my friend Christine), with the Boboli cheese pizza crust, that you slather with purchased artichoke jalapeno dip, baked in the oven till bubbly and browned, and went wonderfully with a glass of Champagne.

I really don't care for pizzas (or pasta, for that matter) that are slathered with an insane amount of tomato sauce. When we order pizza (which is not all that often), if I remember, I'll ask for them to go light on the sauce - or order one that uses a pesto, or garlic oil in place of the tomato sauce. 

For this pizza, the "sauce" is made up of garlic, mayo (I used non fat Fage Greek yogurt), crushed red pepper, and artichoke hearts (I used the marinated hearts). This is then topped with sautéed bell peppers & garlic; I had a handful of spinach in the fridge that I added as well. Then you top it with some Parmesan and feta cheese, and some dried thyme (I'm thinking, fresh thyme added to the bell pepper mixture would be good in place of the dried thyme). Then it goes into the oven for fifteen minutes.

Can you say, "super easy"! This makes for a quick weeknight meal; by itself, as we did, or with a side salad. The leftovers, if you have any, even tasted good the next day.

Ready for the oven! Isn't it beautiful?

Yumm..

 
amazon 

TWD: Pizza with Onion Confit

Tuesdays with Dorie baking through Baking with Julia

by Dorie Greenspan

Contributing Baker: Steve Sullivan

I was dragging my feet on making this recipe. It did not sound appetizing to me at the time and I am not a big fan of pizza (other than when I'm too tired to go out or cook), even thought of passing on this one altogether.  So glad I didn't! It was delicious!

This is a simple recipe to put together aside from the three hours needed to allow the dough to rise and the onions to cook.

It was hard to decide which toppings to use - so many directions one can go in; some of what the other bakers are suggesting and/or using: olives and goat cheese, figs and bleu cheese, sun dried tomato and herb goat cheese, and my original thought, mushroom and goat cheese.

I happened to be leafing through Fine Cooking magazine (my favorite!) when I came upon a recipe for Arugula, Caramelized Onion, and Gorgonzola Pizza with Fig Jam. Bingo!

I chose to use whole figs rather than the jam which I thought would be too sweet for the onion confit which has a sweetness of its own. I also subbed goat cheese for the gorgonzola only because I had already purchased it.

This pizza was fabulous! I just may make this for our annual Oscar party. :)

Success meter (1-3): 3

The making of "the sponge".
Yeast, water and olive oil.

Add flour gradually (oops..)

Mix and scrape down the sides of the bowl and let rest for one and a half hours till bubbly and doubled in volume.

In the meantime start your engines onions.
The recipe also calls for Crème de Cassis which I didn't think I had.

Sauté your onions till soft.


I did have some! Yay!
Not sure how old it is, but it smelled and tasted OK, so in it went!

Once onions are soft, add the rest of the goodness: thyme, red wine, red wine vinegar (O Cabernet Vinegar is my favorite - so good), and cassis. Simmer for one hour.

Sponge is bubbly and ready!

Deflate sponge by stirring.

Add flour and salt - mix, form into a ball and place in oiled bowl.

Let rest one and a half hours or until doubled in bulk.

Onions are done and delicious!

I rehydrated dried figs by soaking them in boiling water for ten minutes.
I was wanting to use fresh figs (I thought they were in season), but none of my markets had any.

I topped the pizza (after showing off the fig flower) with arugula which is tossed with fresh lemon juice, olive oil and a sprinkling of salt and pepper.

As is the norm with TWD recipes, you will find the original recipe on the blog of our host of the week: Paul of The Boy Can Bake or you can purchase the book Baking with Julia, there you will find the recipe on page 157.

Do make sure and check out my fellow baker's take on this recipe. There are always interesting variations from ingredients to finishing techniques.

Pizza on the Grill

by Fine Cooking
Issue: Pizza on the Grill 2012


                                       Fire-Roasted Veggie Pizza

Not much to say about this one other than "Yummm!"

Success meter (1-3): 3

That's sun-dried tomato pesto! Delish.

If you prefer basil pesto, it would work

just as well.

Look at the dome on this baby!

 

Tomatoes on a "salt bed" ready for roasting.

Not sure the purpose of the "salt bed".

To capture the juices?

If anyone knows, please leave a comment!

The vegetables came out a bit charred.

 Need to keep a closer eye on them next time.

Still this pizza had fabulous flavor!