This is a bite-size version of tarte flambée, a traditional Alsatian tart. Gabriel Kreuther's mother makes tarte flambée on the family farm in Alsace, using home-smoked bacon and home-grown onions.Plus: Ultimate Holiday GuidePlus: More Appetizer Recipes and Tips

Gabriel Kreuther
December 2004

Gallery

© Quentin Bacon

Recipe Summary

total:
30 mins
Yield:
10
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375°. Using a 2-inch round biscuit cutter, stamp out about 30 rounds from the egg roll wrappers. Brush the rounds lightly on both sides with olive oil and arrange them on a baking sheet. Toast in the center of the oven for about 5 minutes, or until lightly browned. Pat off any excess oil with paper towels; let the crisps cool.

    Advertisement
  • Meanwhile, bring a small saucepan of water to a boil. Add the bacon and simmer for 1 minute. Drain and pat dry.

  • In a small bowl, season the sour cream with salt and pepper and mix well. Spread the sour cream on the rounds and top with the onion, bacon and pepper. Return the rounds to the baking sheet and bake for about 5 minutes, until the bottom is browned and the bacon is hot. Transfer to a platter and serve right away.

Suggested Pairing

These hors d'oeuvres are delicious with a clean, crisp Riesling from France.

Advertisement
Advertisement