Traverse City Record-Eagle

Life

November 15, 2012

Appetizer blends with sparkling wines

(Continued)

Alsatian Bacon & Onion Tart

1 sheet of puff pastry, defrosted

½ c. plain Greek yogurt

½ c. fromage blanc or ricotta

2 T. olive oil

Salt and pepper to taste

Dried herbs, such as parsley and basil

2 Vidalia or sweet onions, diced

8-9 strips of smoked bacon, cut into small pieces

Fresh chives, chopped

Mix yogurt, ricotta, oil, salt, pepper and herbs together and chill while preparing the rest of the ingredients.

Partially cook bacon and remove from pan, leaving the bacon drippings in the pan. Set cooked bacon on a paper towel to drain. Add onions to the pan with bacon drippings, then a pinch of salt and pepper. Cook until onions are translucent, but not overly browned. Set onions aside.

Preheat oven to 450°.

Place puff pastry on parchment paper on a baking tray.

Spread the cheese mixture onto the dough, then evenly top with the onion and bacon pieces.

Place the tart in the preheated oven and cook for up to15 minutes, or until the onions are golden and the bread edge is crisp and puffed. Once cooked, top with chopped chives and cut the pizza into the desired number of slices and serve immediately. Serves 4-6.

Perfect Pairings is an occasional feature presenting suggestions for recipes that pair well with specific wines from around the region. To submit items for Perfect Pairings, write to kgibbons@record-eagle.com or call 933-1477.

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