“Cheese Tart & Clicquot…Happy New Year”

It was crisply chilled, there were multiple bottles, they were shared among friends, we brought appetizer’s….small, delicate, chocolate “cake-ettes” appeared from our hostess…”Table Topics” was introduced & we were off on many conversational roads leading to others, politics, history, funny stories & memories, food……it was the best of New Year’s Eves. Happy 2011

Wouter, Nancy, Jim, Wendy, me & Bill

An “Alsatian Cheese Tart” for New Year’s Eve, adapted from a recipe found at epicurious.com, originally in “Gourmet” Magazine, Feb. 2006

For this you will need: 1 sheet of puff pastry, thawed; 1/2 cup whole milk cottage cheese; 1/4 cup plain yogurt; salt & pepper; 6 slices of bacon cooked crispy & broken into pieces; 1/2 small yellow onion sliced very thinly; 1/2 cup freshly grated Parmesan cheese

To Make:

I discovered this Puff Pastry “Dufour Pastry Kitchens” brand at Whole Foods a couple of days ago and butter is the first ingredients listed. This inspired me to try it out with this Tart recipe. It is very delicious, baked up perfectly and tasted  like puff pastry is supposed to taste. Buttery!

1. With oven rack in the middle of oven, preheat oven to 400 degrees. Thaw whatever puff pastry you use according to package directions.

2. While pastry is thawing prepare toppings. Blend together cottage cheese, yogurt, salt & pepper. Cook bacon ’til crisp & thinly slice onion.

3. Slightly roll out pastry on lightly floured surface with a rolling-pin. You will have a rectangle about 15″ x 10″ more or less.  Using a sharp knife I cut the pastry into two equal size pieces as I wanted to make one with bacon and the other vegetarian.

4. Place both pieces of pastry on a baking sheet lined with parchment paper. Spread half the cheese mixture over the surface of each to within 1 inch of edge all way around. Sprinkle thin slices of onion over all. On one side sprinkle all the crumbled bacon. Top both with grated Parmesan cheese. Optional: sprinkle over both a light dusting of Italian Seasoning.

5. Bake until the pastry is golden brown and puffy. About 20-25 minutes. Remove from oven and let rest for a few minutes. Cut into small “two-bite” squares to serve.

(While my tart was baking I made a cup of Yogi Chai Tea. The tags on the tea bags have “pearls of wisdom” on them…this “worth sharing” tag pretty much says it all)

….Out of the oven……

Bon Apetit all year-long!



6 thoughts on ““Cheese Tart & Clicquot…Happy New Year”

  1. Oh, I am so glad that you posted the recipe for the Alsatian puff pastry treats—they were indeed delectable. Wouter’s speck made them speck-tacular. (sorry for the silly pun.) We loved our evening with you-so easy, impromptu, full of great conversation and cheer. Salut! Here’s to a wonderful new year. x nance

  2. I thought it was great to start the NEW Year with champagne, friends, snacks, for instance the delicious cheese tart. Happy New Year Proost

  3. I know this is a woefully belated response but I suppose that speaks to the frenzy of my holiday season. That looks like the perfect way to spend a New Year’s Eve, simple and elegant amongst those you love and those that love you back!

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