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
-
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)
-
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.
