Trader Joe's has a couple of frozen items that I enjoy from the same manufacturer (Maitre Pierre): a "Tarte Aux Champignons" and a "Tarte d'Alsace," a take on tarte flambee/flammkuchen. I wanted to create something similar. I adapted a NYTimes recipe and used TJ's lavash. I added the mushrooms and cheese, so it's a complete recipe without it, just not what I'm trying to recreate.
Per 12x9 lavash:
Sauteed mixed mushrooms w butter, herbs
1/4 c creme fraiche
1/3 c fromage blanc (or more creme fraiche, sour cream, mascarpone, Greek yogurt, or a mix)
1/8 t nutmeg
1/2 t salt
pepper
2 strips/100 g thick-cut smoked bacon, finely chopped (about 2/3 c)
1/3 c finely chopped white onion
shredded gruyere and or emmentaler
Preheat a baking sheet on a pizza stone at 425. (I didn't do this, and really wish I had).
Mix dairy products, season. Smear on the lavash with a 1/2 inch border. Sprinkle on onions, bacon, mushrooms, and then cheese. Bake until top is browning and it is crispy, about 20 min. Serve warm.
The trickiest part may be getting it and keeping it appropriately crispy. I'd take the advise of the NYTimes recipe next time and pre-heat the dish.
