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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

Watch a preview of this Gourmet's Adventures with Ruth episode and view its accompanying recipes. Plus, explore all episodes and more recipes from the show.

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.

Photograph by Marcus Nilsson

by Richard Bertinet, The Bertinet Kitchen, Bath, England

Keywords: adventures with ruth,; richard bertinet,; bath,; england,; flamiche

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