Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese

Tarte Flambe with Herbed Creme Fraiche, Aged Cheddar, Caramelized Vidalia, Double Smoked Bacon, Softly Scrambled Eggs and Goat Cheese might be just the main course you are searching for. For $2.94 per serving, this recipe covers 19% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 26g of protein, 58g of fat, and a total of 825 calories. This recipe serves 6. This recipe from Foodnetwork has 115 fans. If you have cornmeal, eggs, fresh tarragon, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 50 minutes. With a spoonacular score of 62%, this dish is good. Try Tarte Flambe with Softly Scrambled Eggs and Goat Cheese, Soft Scrambled Eggs with Sablefish and Crème Fraîche, and Scrambled Eggs with Creme Fraiche and Caviar in Eggshell Cups for similar recipes.

Servings: 6

Preparation duration: 50 minutes

 

Ingredients:

8 ounces double-smoked bacon, cut into thin strips

2 tablespoons canola oil

1 Fresno chile, thinly sliced into rounds

Cornmeal, for sprinkling

1/2 cup creme fraiche

6 large eggs

2 tablespoons chopped fresh chives, plus more to garnish

2 tablespoons chopped fresh parsley, plus more to garnish

1 tablespoon chopped fresh tarragon, plus more to garnish

2 ounces soft goat cheese, cut into small pieces and placed in the freezer for 5 minutes

Kosher salt and freshly ground black pepper

Olive oil

1 pound pizza dough

1 cup grated sharp white American Cheddar

Pinch sugar

2 tablespoons unsalted butter

1 large Vidalia onion, halved and thinly sliced

Equipment:

pizza stone

whisk

bowl

oven

frying pan

slotted spoon

paper towels

spatula

cutting board

Cooking instruction summary:

Special equipment: Pizza peel, pizza stone In a small bowl, whisk together the creme fraiche, chives, parsley and tarragon, seasoning with salt and pepper. Cover and refrigerate for 30 minutes to allow flavors to meld. Preheat oven to 500 degrees F. Put a rack as close to the bottom as possible, and put a pizza stone on the rack. On a lightly floured surface, roll the dough into a very thin round. Sprinkle some corn meal onto the pizza peel. Transfer the dough to the pizza peel. Drizzle some olive oil over the dough, and season with salt and pepper. Slide the pizza onto the pizza stone and bake until the bottom is crisp and the edges browned, about 10 minutes. While the pizza dough cooks, heat 1 tablespoon of the butter and 1 tablespoon of the canola oil in a small saute pan over medium heat. Add the sliced onion and sugar and cook slowly until caramelized, about 10 minutes. Season with salt and pepper; set aside. Heat the remaining tablespoon of oil in a medium saute pan over medium heat. Add the bacon and slowly cook until the fat is rendered and the bacon is golden brown and crispy. Remove with a slotted spoon to a plate lined with paper towels. Reserve the bacon fat in a small bowl. Remove the pizza dough from the oven. Top it with the Cheddar, cooked bacon and the onions, and return it to the oven to melt the cheese and finish cooking the dough, about 5 minutes. While the pizza finishes cooking, pour 2 tablespoons of the reserved bacon fat into a medium nonstick skillet and heat over medium heat. Add the remaining tablespoon of butter. Add the chile and cook until soft, about 2 minutes. Whisk the eggs together in a bowl until very smooth, and sprinkle with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form, 2 to 3 minutes. Stir in the goat cheese pieces and remove from the heat. Remove the pizza from the oven to a cutting board. Top with the scrambled eggs. Drizzle some of the herbed creme fraiche over the eggs, and scatter the remaining herbs over the top. Slice and serve. (You can also slice the pizza into wedges, plate them, and top each serving.)

 

Step by step:


1. Special equipment: Pizza peel, pizza stone

2. In a small bowl, whisk together the creme fraiche, chives, parsley and tarragon, seasoning with salt and pepper. Cover and refrigerate for 30 minutes to allow flavors to meld.

3. Preheat oven to 500 degrees F. Put a rack as close to the bottom as possible, and put a pizza stone on the rack.

4. On a lightly floured surface, roll the dough into a very thin round. Sprinkle some corn meal onto the pizza peel.

5. Transfer the dough to the pizza peel.

6. Drizzle some olive oil over the dough, and season with salt and pepper. Slide the pizza onto the pizza stone and bake until the bottom is crisp and the edges browned, about 10 minutes.

7. While the pizza dough cooks, heat 1 tablespoon of the butter and 1 tablespoon of the canola oil in a small saute pan over medium heat.

8. Add the sliced onion and sugar and cook slowly until caramelized, about 10 minutes. Season with salt and pepper; set aside.

9. Heat the remaining tablespoon of oil in a medium saute pan over medium heat.

10. Add the bacon and slowly cook until the fat is rendered and the bacon is golden brown and crispy.

11. Remove with a slotted spoon to a plate lined with paper towels. Reserve the bacon fat in a small bowl.

12. Remove the pizza dough from the oven. Top it with the Cheddar, cooked bacon and the onions, and return it to the oven to melt the cheese and finish cooking the dough, about 5 minutes.

13. While the pizza finishes cooking, pour 2 tablespoons of the reserved bacon fat into a medium nonstick skillet and heat over medium heat.

14. Add the remaining tablespoon of butter.

15. Add the chile and cook until soft, about 2 minutes.

16. Whisk the eggs together in a bowl until very smooth, and sprinkle with salt and pepper.

17. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form, 2 to 3 minutes. Stir in the goat cheese pieces and remove from the heat.

18. Remove the pizza from the oven to a cutting board. Top with the scrambled eggs.

19. Drizzle some of the herbed creme fraiche over the eggs, and scatter the remaining herbs over the top. Slice and serve. (You can also slice the pizza into wedges, plate them, and top each serving.)


Nutrition Information:

Quickview
815k Calories
25g Protein
57g Total Fat
50g Carbs
8% Health Score
Limit These
Calories
815k
41%

Fat
57g
88%

  Saturated Fat
19g
122%

Carbohydrates
50g
17%

  Sugar
9g
10%

Cholesterol
255mg
85%

Sodium
1236mg
54%

Get Enough Of These
Protein
25g
51%

Selenium
27µg
39%

Vitamin K
38µg
37%

Phosphorus
342mg
34%

Vitamin B2
0.45mg
26%

Vitamin E
3mg
26%

Iron
4mg
25%

Calcium
230mg
23%

Vitamin B6
0.43mg
22%

Vitamin A
1083IU
22%

Vitamin C
16mg
20%

Zinc
2mg
15%

Vitamin B12
0.87µg
15%

Vitamin B1
0.21mg
14%

Folate
53µg
13%

Vitamin B5
1mg
13%

Manganese
0.25mg
13%

Fiber
2g
11%

Vitamin B3
2mg
11%

Magnesium
41mg
10%

Copper
0.21mg
10%

Potassium
360mg
10%

Vitamin D
1µg
10%

covered percent of daily need
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