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Ageists, step to the side - who says that an old banana can't be the sweetest thing you've ever put in your mouth? With a luxe combination of bananas, butter, brown sugar and booze, this recipe proves the naysayers wrong. Dead wrong.
Bacon, Leek and Raclette Tarte with Frisée Salad
French Kissing Your Food
It’s no secret that here at the DGK, we are total lip sluts.
I’m an equal opportunity lipist.
We only cook foods that make us want to play spin the bottle. Spin the vodka bottle that is. Tonight, though, we want to up the game. We’re french kissing and we don’t care what the boys will say about us the next day. It’ll all be true.
Pu-lease. Give a shit? Live in the moment. Kiss with a rolling tongue. Apologize never. Eat more. That is all.
Well, now that we’ve established that we do what we want, when we want to and to whatever or whomever we deem worthy, we need to pick a smooch buddy for tonight that really tingles our toes. I’m thinking quiche but oh-so-bad for you – maybe bacon and melty raclette cheese and buttery leeks. Plus a spicy frisee salad dressed with dijon mustard. I’m shivering in anticipation here.
The only thing that would make that better is eating it wearing only a pair of Louboutins and a smile.
Wasn’t that the plan, my love? While others claim that Louboutins make the outfit, we always say that they ARE the outfit (and nothing else). Ok, time to get dirty 😉
Bacon, Leek and Raclette Tarte with Frisée Salad
6 strips of thick cut bacon, sliced into matchsticks
1 large leek
14 oz. of raclette, cut into messy cubes (can substitute gruyere, emmenthaler, swiss or even brie)
4 eggs
1 1/2 c. of cream
1/8 tsp. of white pepper
1/8 tsp. of nutmeg
pinch of black pepper
1 tbs. of chopped chives
pie crust
1 head of frisee lettuce
1/4 c. of olive oil
4 tbs. of champagne vinegar
1 tbs. of dijon mustard
salt and pepper
Grab a skillet and toss in your bacon matchsticks. Cook over high heat until bacon is crisp and fat has rendered. While the bacon cooks, slice off the top dark green leaves and the bottom root end. You should now just have the white and tender green part in the middle. Slice lengthwise down the middle and run under water to clean any dirt or grit – leeks are fucking dirty, and not in the good way. Slice thinly into half moons and set aside. Remove bacon from the pan and drain on paper towels. Add the leeks to the bacon fat and cook until translucent. Remove with a slotted spoon and add to the bacon. Let cool.
Preheat the oven to 400°. Once the bacon and leeks are at room temperature, add the bacon, leeks, raclette, eggs, cream, white pepper, nutmeg, black pepper and chives to a bowl. Whisk until well combined. Press pie crust into a tart pan and then pour the filling on top. Pop in the oven and bake for 45 minutes on 400°, or until the eggs are no longer jiggly and have set. Allow to rest for 5-10 minutes and then slice and serve.
Tear frisee into bite-sized pieces and place in a salad bowl. Whisk together the olive oil, vinegar and mustard. Pour over the dressing and add a hefty pinch each of salt and pepper. Toss, taste and reseason. Plate the quiche with the salad for a little bit of gorgeousness, and then take the entire quiche to the closet and play a little game of seven minutes in heaven. You know you want to.
Oh, my, this is quite the luscious treat! Love that you use yummy raclette–I would totally eat this in just my louboutins (if only I had a pair…).
I fully endorse the eating of this tarte in knockoff Louboutins (which I imagine should be called "Fauxboutins") Or any shoes for that matter. You could get down and dirty with some Payless cha cha pumps as long as this tart is still invited to the party 😉