Recipe by Sondra Beth
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)
- 1 cup all-purpose flour
- 3 tablespoons all-purpose flour
- 6 tablespoons unsalted butter, chilled
- 1⁄8 teaspoon salt
- 1 egg, lightly beaten
- 1 onion, thinly sliced
- 2 pieces bacon, cut into 1/4 inch pieces
- fromage blanc (white cheese, is a dairy product that has the consistency of yogurt. It can be purchased at the groc)
- 1 tablespoon butter
Directions See How It's Made
- In a food processor; pulse the flour, butter and salt until all the ingredients are crumbly.
- Add the beaten egg and continue to pulse briefly, but do not overwork the dough.
- Flatten out the dough. Refrigerate the amount that is needed for at least one hour; the rest can be frozen.
- 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.
- Remove dough from the fridge once it's chilled, and roll out to about 1/4 inch thickness.
- 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.
- Bake in oven at 350°F for about 15 minutes. Serves 4.
- Wine Pairing: Pair with Riesling from Alsace. or serve with champagne.