I was excited for this month’s dinner. Of course, I am always excited for our NHN family dinners, but this month I was particularly looking forward to it. Why? I was making one of my all-time favorite dishes, which includes the mother of all delicious secret ingredients – Crème Fraîche. Crème Fraîche is a wonderful French soured buttercream. While it may sound like Amercian sour cream, it is much more on the creamy side and less on the sour side. And just all-around amazing. I was confident in my meal choice and very confident that Lesley would also find this dish heavenly. Not to mention, the only meat that I would have to cook was bacon, and I can definitely do that.
The dinner turned out just as I had hoped. Next time, I would focus on making the crust a little thinner, and did the next morning when I made another for breakfast. Lesley and I had a great time daydreaming about what it would be like to live in Sweden and looked up pictures of their gorgeous towns and landscapes. The girls played a rousing game of hide and seek, which was unquestionably won by Story, who even had the adults trying to find her hiding spot at one time. Another great evening with great food.
- 2 1/4 cups flour
- 1 teaspoon active dry yeast
- 1/2 teaspoon salt
- 1 cup warm water
- 1/3 cup sour cream
- 1/3 cup cottage cheese
- 3/4 cup Crème Fraîche
- 1-2 small white onions, thinly sliced
- 1/2 to 1 lb cooked bacon
- In a medium bowl combine active dry yeast, warm water and 1 cup of flour.
- Cover the bowl with plastic wrap and allow to sit for approximately 30 minutes. You will notice small bubbles when it is ready.
- Add salt and the remainder of the flour.
- Cover and allow the dough to rise for 1 1/2 hours.
- In a food processor combine the Crème Fraîche, sour cream and cottage cheese. Blend until smooth.
- Lightly grease and flour a baking sheet. When the dough is ready, knead it a couple of times and then flatten it on the baking sheet. You will want the dough to be fairly thin.
- Spread the Crème Fraîche mixture on the dough and top with onions and bacon.
- Bake at 500 degrees for approximately 14 minutes. Keep an eye on the tart at around 10 minutes to ensure it doesn't burn.