Total Time
25mins
Prep 10 mins
Cook 15 mins

Cocktail party food from Sous Chef Ark Bensimon of the Provencal restaurant La Panetiere in Rye, New York (Note - I acquired this recipe from Wine Enthusiast Magazine)

Ingredients Nutrition

Directions

  1. In a food processor; pulse the flour, butter and salt until all the ingredients are crumbly.
  2. Add the beaten egg and continue to pulse briefly, but do not overwork the dough.
  3. Flatten out the dough. Refrigerate the amount that is needed for at least one hour; the rest can be frozen.
  4. While the dough is chilling, prepare onions and bacon for topping. Melt butter and slowly cook the onion until they are opaque. Cook bacon separately until crispy.
  5. Remove dough from the fridge once it's chilled, and roll out to about 1/4 inch thickness.
  6. Take a ring mold and cut out discs the size of a cracker. With a fork, prick the dough all over, spread the fromage blanc on each disc, top with onion and the bacon.
  7. Bake in oven at 350°F for about 15 minutes. Serves 4.
  8. Wine Pairing: Pair with Riesling from Alsace. or serve with champagne.

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