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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	1	cup		-	-	-	-
purpose flour	3	tablespoons		-	-	-	-
butter	6	tablespoons	unsalted chilled	513.0	23.570999999999998	16.029	43.2
salt	1/8	teaspoon		-	-	-	-
egg	1		beaten	71.5	0.36	6.28	4.755
onion	1		sliced	64.0	14.944	1.76	0.16
bacon	2	pieces	cut	-	-	-	-
blanc white cheese be		can		-	-	-	-
butter	1	tablespoon		513.0	23.570999999999998	16.029	43.2

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.