prep time: tbd
cook time: 30 - 35 minutes
servings: 4 - 6
1 teaspoon active dry yeast
1 1/2 cups flour
1/2 teaspoon salt
1 1/2 tablespoons butter - melted
2 tablespoons butter
3 large onions - sliced 1/8-inch thick
1/2 teaspoon caraway seeds
2 cloves garlic - minced
4 ounces ricotta
4 ounces smoked bacon - cut in thick lardons
4 ounces creme fraiche
1. in a mixing bowl, dissolve the yeast in 1/2 cup lukewarm water. stir in 1/4 cup flour and let the mixture get bubbly, about 10 - 15 minutes. add the kosher salt, butter and remaining flour and mix to form a rough ball. knead the dough for about 5 minutes. let rise, covered with a damp towel, until double in size, about 1 hour.
2. preheat oven to 375 degrees. punch down dough and knead into a smooth ball, then let it relax for a few minutes. roll to a circle about 12 inches in diameter. transfer to a 12 x 17-inch baking sheet lined with parchment. stretch the dough to an elongated oval about 11 x 15 inches.
1. heat 2 tablespoons butter in large skillet over medium-high heat. add the onions and cook, stirring occasionally, until wilted and lightly browned, about 5 minutes. season generously with salt and pepper. stir in the caraway seeds and garlic. let cool to room temperature.
2. put the bacon in a small pan and cover with 1 inch water. simmer for 2 minutes. drain and cool.
3. mix the ricotta with half the creme fraiche and dab spoonfuls of the mixture evenly over the dough. spread the cooked onions over the dough, leaving a 1/2-inch border. top with the bacon, scattered evenly. drizzle the tart with the remaining creme fraiche.
4. bake for 30 - 35 minutes, turning the baking sheet if necessary, until well browned. cool on a rack for a few minutes. serve warm or at room temperature.
- new york times, march 23, 2012