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1
Dough:
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2
Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes.
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3
When the starter is light and bubbly, mix the beer and milk into the mixture.
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4
Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary.
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5
Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute.
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6
Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time.
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7
Heat the oven to 450 degrees.
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8
Oil a 14 x 16 inch baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet.
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9
Alsatian Tarte Flambee:
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10
Heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Let cool.
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11
Combine the creme fraiche, fromage blanc, salt, pepper, and nutmeg. Add the cooled onion.
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12
Heat the remaining oil in the skillet and fry the bacon until lightly browned, stirring constantly. Remove and drain through a strainer.
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13
Spread the onion mixture over the dough, leaving a very small raised rim all the way around, then dot with the bacon.
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14
Baking:
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15
Bake for 20 minutes, or until the tart is lightly browned.
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16
Variation - Arugula Tarte Flambee:
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17
Instead of preparing the traditional Alsatian topping, proceed with baking the crust. Once the crust is baked, toss 2-3 handfuls of arugula with lemon vinaigrette. Top with shaved gruyere, olives and tomato.
