Tarte Flambée
From luisascatering 13 years ago
- 15 to make
- Serves 4
Tarte flambée is a well-known Alsatian specialty. Depending on the area of the region, this dish can be called in Alsatian: Flammekueche, in German: Flammkuchen, or in French: Tarte flambée. It’s like pizza in that a thin crust of dough is baked in a very hot oven but its toppings are primarily crème fraîche, onions, and bacon. Read more Like many traditional regional dishes, there are innumerable ways of preparing it. Here is one delicious example. See less
Ingredients
- Pate À Pain: shopping list
- 1⅔ cups all purpose unbleached flour, or more as needed shopping list
- ½ teaspoon active dry yeast shopping list
- ½ teaspoon kosher salt shopping list
- 1/2 cup lukewarm water shopping list
- 1 large egg shopping list
- 1 tbsp. olive oil shopping list
- Topping: shopping list
- 1 large sweet yellow onion, very thinly sliced shopping list
- 1 tablespoon unsalted butter shopping list
- 1 tablespoon granulated sugar shopping list
- Splash of balsamic vinegar shopping list
- 1 cup Fromage Frais shopping list
- 8 strips of smoked bacon, partially baked, cut into matchsticks shopping list
- freshly ground black pepper and grated nutmeg, to taste shopping list
- fresh parsley, finely chopped, for garnish shopping list
How to make it
- You can make this dough in a bread machine and set on the “dough cycle”
- OR
- Prepare a mixer with the dough hook attachment. Mix the flour and salt in a mixer bowl, make a well in the center, pour water into the well, sprinkle the yeast on top, and leave for 5 minutes, or until the yeast is dissolved. Mix the egg, and oil with fork, add them to the water/well. Knead with the machine on a lowest setting, until the dough is very elastic. Transfer to a large lightly oiled bowl, cover with plastic warp. Let rest for 45 minutes to an hour.
- Preheat the oven to 425 degrees. Line a large baking sheet (round or rectangle) with parchment paper.
- In a nonstick skillet, melt the butter. Add the onions, sugar, and balsamic and over medium-low heat caramelize for about 15-20 minutes. Season with salt and pepper.
- Knead the dough lightly to knock out the air on a lightly floured surface. Roll out the pâte à pain into a thin rectangle (12"x15"), or circle, transfer onto baking sheet. Spread the fromage frais almost to the edge of the dough. Scatter with the caramelized onion, top with the bacon, and sprinkle with black pepper and nutmeg. See Photo
- Bake for 15 - 20 minutes or until crust is golden brown. Transfer tart to a wooden board, garnish with parsley and cut into squares. Serve immediately while it’s hot.
People Who Like This Dish 2
- clbacon Birmingham, AL
- kristopher San Francisco, CA
- luisascatering Burlingame, CA
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