Gourmet's Adventures with Ruth: Season One: Richard Bertinet's Bath

Makes1 THICK 13- BY 9-INCH "PIZZA"
  • Active time:1 HR
  • Start to finish:2 hr (INCLUDES MAKING DOUGH AND RISING)
Richard Bertinet, The Bertinet Kitchen, Bath, England
October 2009
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  • Fougasse dough, risen for 1 hour
  • 3 tablespoons unsalted butter, divided
  • 1 onion, halved and thinly sliced lengthwise (1½ cups)
  • 1 cup large leek (white and pale green parts only), halved lengthwise and thinly sliced crosswise, then washed (1 ½ cups)
  • 4 large egg yolks
  • 8 oz crème fraîche (1 cup)
  • 1/2 teaspoon grated nutmeg
  • 1 cup coarsely grated Gruyère (3 oz)
  • Special Equipment

    a 13- by 9-inch 4-sided sheet pan (see cooks note, below)
  • Preheat oven to 425°F or convection oven to 375°F with rack in middle position.
  • Scrape risen dough, without deflating, onto a well floured work surface and dust top with flour. Let stand 5 minutes. Transfer dough, knocking off excess flour, to a lightly greased baking pan and press into bottom and up sides with fingers.
  • Melt 2 tablespoons butter in a medium heavy skillet over medium-low, then add onion and leek and cook, stirring, until softened, about 5 minutes.
  • Whisk together egg yolks, crème fraîche, nutmeg, and 1/2 tsp each of salt and pepper in a large bowl, then stir in leek mixture.
  • Pour mixture onto dough, spreading vegetables evenly, then sprinkle with grated cheese.
  • Bake until crust is browned and filling is puffed and golden, about 20 minutes (12 to 15 minutes in convection oven).
  • Transfer pan to a rack to cool slightly then remove from pan and cut into serving pieces.
Cooks' Note: You can use a 15- by 10-inch 4-sided sheet pan for this recipe, but the crust will be thinner.
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