Tarte Flambe with Softly Scrambled Eggs and Goat Cheese
I turned a traditional French tart into more of a pizza, which works really well for brunch.
I turned a traditional French tart into more of a pizza, which works really well for brunch.
- kosher salt and freshly ground pepper
- 6 large eggs
- 4 tablespoons unsalted butter
- pinch of sugar
- 1/2 cup creme fraiche
- 2 tablespoons chopped fresh flat-leaf parsley leaves, plus more
- 2 tablespoons chopped fresh chives plus more for serving
- 1 tablespoon chopped fresh tarragon leaves plus more for serving
- 1 pound store-bought pizza dough
- 2 tablespoons canola oil plus more for brushing
- 1 large vidalia onion halved and thinly sliced
- 1/2 pound double-smoked bacon, cut crosswise into lardons (
- 2 cups grated sharp white cheddar cheese
- 1 fresno chile pepper finely diced
- 2 ounces soft goat cheese cut into small pieces and frozen for 5 minutes
- Carbohydrate 5.93207179579793 g
- Cholesterol 459.1387077567 mg
- Fat 28.3399125669865 g
- Fiber 0.613166653415284 g
- Protein 15.6248756951443 g
- Saturated Fat 12.103823359087 g
- Serving Size 1 1 serving (314g)
- Sodium 594.641347999035 mg
- Sugar 5.31890514238265 g
- Trans Fat 2.84533932330569 g
- Calories 337 calories
Step-by-step
- Whisk together the creme fraiche, parsley, chives and tarragon in a bowl; season with salt and pepper. Cover and refrigerate for 30 minutes.
- Preheat the oven to 400 degrees F. Divide the dough in half. Roll each piece into a very thin 10-by-12-inch rectangle. Brush with canola oil, place on baking sheets and bake until lightly golden brown, about 10 minutes.
- Heat 1 tablespoon of the oil and 1 tablespoon of the butter in a small saute pan over medium heat. Add the onion and sugar and cook slowly, stirring occasionally, until caramelized, about 30 minutes. Season with salt and pepper.
- Heat the remaining 1 tablespoon oil in a medium saute pan over medium heat. Add the bacon and cook until golden brown and crisp, about 10 minutes. Remove with a slotted spoon to a plate lined with paper towels.
- Divide the creme fraiche between the pizzas, spreading it out. Divide the cheddar on top and then add the onion and bacon. Bake until the cheese has melted, about 5 minutes.
- Meanwhile, heat the remaining 3 tablespoons butter in a medium nonstick saute pan over medium heat. Add the Fresno chile and cook until soft, about 2 minutes.
- Whisk the eggs in a bowl until smooth; season with salt and pepper. Pour the eggs into the pan and stir constantly with a rubber spatula until soft curds form. Add the goat cheese.
- Divide the scrambled eggs between the two pizzas and garnish with more herbs.
A Weekend Brunch Delight: Tarte Flambe Reimagined
As a busy professional woman, juggling a demanding career with a desire for delicious, satisfying meals, I'm always on the lookout for recipes that are both quick and impressive. This Tarte Flambe with Softly Scrambled Eggs and Goat Cheese fits the bill perfectly. It’s a delightful twist on a classic French tart, elevated to a brunch-worthy masterpiece.
The beauty of this recipe lies in its simplicity and adaptability. I love how easily it transforms a standard brunch fare into something truly special. The combination of crispy, flavorful tart crust, creamy scrambled eggs, and tangy goat cheese creates a symphony of textures and tastes. And the best part? It comes together surprisingly quickly, perfect for those busy weekend mornings when you want something scrumptious without spending hours in the kitchen. I often make a double batch, enjoying one for a leisurely weekend brunch and packing the other for a quick and satisfying lunch during the week. The leftovers reheat beautifully, maintaining their deliciousness.
The process of making this tart is incredibly satisfying. The act of rolling out the dough, spreading the creamy creme fraiche, and layering the savory ingredients is almost meditative. And the aroma that fills the kitchen while it bakes is simply irresistible, promising a delicious treat to come. I often find myself experimenting with the toppings, sometimes adding sautéed mushrooms or spinach for an extra layer of flavor. The versatility of this recipe is one of its greatest strengths, allowing for endless customization based on your preferences and what you have on hand.
This tart isn't just about the taste; it's also about the experience. Imagine yourself enjoying this delightful brunch on a sunny morning, surrounded by loved ones or simply savoring the quiet moments of a peaceful weekend. The delicate balance of flavors and textures makes it a truly unforgettable culinary experience, turning a simple weekend meal into a cherished memory. I always appreciate a recipe that can effortlessly transition from a casual weeknight dinner to a sophisticated weekend brunch. This one shines in both settings, proving its versatility and deliciousness.
Beyond its inherent deliciousness, this Tarte Flambe also offers a fantastic opportunity to impress guests. It looks incredibly elegant and sophisticated, befitting a high-end brunch party, yet is surprisingly easy to execute, even for less experienced cooks. The vibrant colors of the ingredients, combined with the golden-brown crust, create a visually stunning dish that is guaranteed to be a conversation starter. And the best part? Your guests will be blown away by the deliciousness of this simple yet elegant creation.
So, if you're looking for a sophisticated yet surprisingly simple brunch recipe that will wow your taste buds and your guests, I highly recommend giving this Tarte Flambe a try. It’s a delicious and elegant way to start your weekend, or to elevate a simple weeknight meal into something extraordinary. The combination of flavors and textures is simply divine, and the simplicity of the recipe makes it easily reproducible, even on the busiest of days. Trust me, this one is a keeper!
This recipe is a testament to the fact that amazing food doesn't have to be complicated. Sometimes, the simplest combinations of flavors and textures can create the most unforgettable culinary experiences. And this Tarte Flambe is a perfect example of that. The recipe is a testament to the power of simple ingredients transformed into something truly extraordinary. It's a recipe that I will be making again and again, and I hope you will too.
