Wednesday, December 28, 2011

French Pizza Night "Tart D'Alsace"


















Doesn't this look just yummy scrumbos?  My favorite frozen grocery store pizza is the Tart D'Alsace from Trader Joes.  So Naturally I came to the decision that I could make one just as good.  In actual reality I made it even better.  Instead of ordinary onions I made up sweet caramelized Spanish onions, and instead of ham I used salty smokey heavenly bacon, and instead of a Swiss cheese I used a nutty crumbly rich melting British cheddar.  This was so good it was physically painful to have to share it.  Not sure if I did really.


Tart D'Alsace


Scraps from short crust pastry
Greek Yogurt
1/4 - 1/3 cup honey baked ham, diced
3 TBS of spanish onion, diced roughly
1 pat of butter
A pinch of salt
Coastal Cheddar
Freshly ground black pepper

Preheat your oven with the baking sheet in the oven to 450 degrees Fahrenheit. Soften up the chilled dough by "kneeding" for a bit till it becomes soft and pliable. Shape into a disc that is 8 inches in diameter. Dust with flour. Roll out into a circle by rolling in one direction and then turning 90 degrees and rolling in the same direction.Now turn in the edges on all sides to create a "crust" for the pizza. Now spread on enough greek yogurt to cover the pizza thinly. sprinkle over the ham. Pop this into the fridge to let the dough chill up again. While the pie is chilling lightly fry the onion in the butter till turning golden, and almost a little black in spots but not burning. Season with a pinch of salt. Take the pizza out and sprinkle over the onions, then take a vegetable peeler and make thin shavings of cheese. make enough to put on your pizza. lay this on your pizza. Sprinkle over freshly ground black pepper. Bake for 9 minutes directly on the preheated baking sheet in the oven. Should be golden brown and flaky, the yogurt should have thickened, and the cheese melted. Eat right away, doesn't really need to cool.

1 comment:

Laura Daye said...

My German friend Sebastian, whose family comes from the Black Forest introduced me to this dish. I remember he called his mom back in Germany to get the recipe. But apparently, they call it "Schmant Baguette," which literally translated means sour cream bread. So good!