The Deerholme Mushroom Book by Bill Jones

Author:Bill Jones
Language: eng
Format: epub
Tags: COOKING / General, COOKING / Specific Ingredients / General, NATURE / Plants / Mushrooms, NATURE / Reference
ISBN: 978-1-771510-04-2
Publisher: Touchwood Editions
Published: 2013-04-09T04:00:00+00:00

TARTE FLAMBÉ WITH MOREL MUSHROOMS AND BACON

I first tasted tarte flambé while working in Alsace, France. It was made with fresh porcini (called cèpe locally) and it made a huge impression on me. Use a rough ceramic pizza stone in your oven for best results. I have also made this dish on the barbecue with good results. Place the raw dough directly on the grill. When it has browned and stiffened up, flip the crust over and add toppings to the cooked side. Close the lid and finish cooking for 4–5 minutes.

¼ lb (about 115 g) slab bacon (or pork belly), cut into small cubes or thick slices

1 onion, sliced (or a washed and cleaned leek)

¼ cup (60 mL) dried morel mushrooms, soaked in water for 1 hour and then drained

¼ cup (60 mL) dry white wine

1 recipe pizza dough

1 cup (250 mL) sour cream

salt and pepper, to taste

Preheat the oven to 425°F (220°C).

In a skillet over medium heat, add the bacon and onion. When the mixture has just begun to colour, add the morels and wine. Cook until the mixture has reduced down and the pan appears dry. Season with salt and pepper.

Cut dough into 2 equal portions and dust lightly with flour. Roll into a rectangle with an even thickness of about half an inch (about 1 cm) and place on an oiled baking tray. Spread half of the sour cream over the surface of the dough. Top with half of the bacon and half of the sliced onions. Season with salt and pepper. Repeat with remaining dough and ingredients.

Bake in the oven for 10–12 minutes, or until the crust is golden and crispy.

MAKES 1 LARGE RECTANGULAR TARTE

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