1. Dough: 2. Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes. 3. When the starter is light and bubbly, mix the beer and milk into the mixture. 4. Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary. 5. Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute. 6. Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time. 7. Heat the oven to 450 degrees. 8. Oil a 14 x 16 inch baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet. 9. Alsatian Tarte Flambee: 10. Heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Let cool. 11. Combine the crème fraîche, fromage blanc, salt, pepper, and nutmeg. Add the cooled onion. 12. Heat the remaining oil in the skillet and fry the bacon until lightly browned, stirring constantly. Remove and drain through a strainer. 13. Spread the onion mixture over the dough, leaving a very small raised rim all the way around, then dot with the bacon. 14. Baking: 15. Bake for 20 minutes, or until the tart is lightly browned. 16. Variation - Arugula Tarte Flambee: 17. Instead of preparing the traditional Alsatian topping, proceed with baking the crust. Once the crust is baked, toss 2-3 handfuls of arugula with lemon vinaigrette. Top with shaved gruyere, olives and tomato. ---------------------------------------------------------------------------
Nutrition
Ingredients
