A Jewish Twist on Tarte Flambee

• Semolina for the baking pan
• 1 pound leftover challah dough (see page 128)
• 1/2 cup farmers cheese
• 1/4 cup creme fraiche
• 1 cup very finely chopped onions or shallots
• 1 tablespoon canola oil
• Salt and freshly ground pepper
• Grated nutmeg to taste
• 1/2 cup shredded Gruyere

1. Preheat the oven to 500 degrees, and sprinkle a baking sheet with semolina.
2. Roll out the dough on a floured surface into a paper-thin circle measuring about 18 inches in diameter.
3. Carefully fold in quarters, transfer, and unfold on the baking sheet.
4. Mix the farmers cheese and the creme fraiche in a small bowl, and spoon over the dough.
5. Then scatter the onions or shallots over the cheese.
6. Drizzle the oil on top, season with salt, pepper, and nutmeg to taste, and, if you like, scatter the Gruyere cheese over all.
7. Bake in the oven for about 10 minutes, or until it is golden and the onions or shallots have softened.

baking pan, dough, farmers cheese, creme fraiche, onions, canola oil, salt, nutmeg, gruyere

Taken from www.epicurious.com/recipes/food/views/a-jewish-twist-on-tarte-flambee-374030 (may not work)