Tarte flambé with softly scrambled eggs and goat cheese from Brunch at Bobby's: 140 Recipes for the Best Part of the Weekend (page 105) by Bobby Flay and Stephanie Banyas and Sally Jackson

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Notes about this recipe

  • HerBoudoir on December 14, 2015

    Pizza dough base ends up soggy if you follow the directions - the oven isn't hot enough to get it anything but doughy. The creme fraiche gets overwhelmed and lost in all the other ingredients (given that creme fraiche is expensive, this is a no-no) plus combined with the melted cheddar, the bread base ended up unpleasantly soggy by the time it was out of the oven. *If* I made this again (but probably won't), I'd have the oven much higher and bake the dough base on a Baking Steel so it gets crisp, change the cheese to something that melts better than cheddar (the fat separates hence soggy bread), and skip the creme fraiche (because I am not interested in paying $6 for an ingredient I can't taste in the final product).

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