Tarte Flambee (Alsatian Pizza)
photo by sweetlikeme
- Ready In:
- 1hr 15mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 1 cup flour, plus flour for rolling
- 1 teaspoon salt
- 1 teaspoon active dry yeast
- 3⁄8 cup warm water
- 1⁄2 teaspoon sugar
- 1⁄2 cup fromage blanc or 1/2 cup cottage cheese
- 1⁄2 cup creme fraiche
- 1 tablespoon flour
- 1⁄4 lb smoked bacon, cut crosswise into 1/4 inch strips
- 1 small onion, peeled and sliced very thin
- kosher salt
- fresh ground black pepper
directions
- Put the flour and salt in a mixing bowl or in the work bowl of a food processor.
- In a measuring cup, sprinkle the yeast over the warm water and stir in the sugar.
- Add to the flour all at once and stir or motor until smooth.
- Be careful not to over-process.
- Cover the dough with plastic wrap and allow it to rise, undisturbed, for 45 minutes.
- Preheat the oven to 425 degrees and rub two large baking sheets with a little vegetable oil.
- Divide the dough into four parts, and on a well-floured surface, roll each part into an 8-inch round.
- Put the rounds on the oiled baking sheets and set aside.
- Combine the fromage blanc or cottage cheese, the crème fraîche and the 1 tablespoon of flour and stir or process until smooth.
- Cook the bacon in a skillet over medium heat until some of the fat is released, then add the sliced onion and cook 2 or 3 minutes, or until the onion is barely softened.
- Distribute the cheese evenly between the rounds of dough and spread it up to the edges.
- Sprinkle the bacon and onions on top.
- Season with kosher salt and freshly ground black pepper to taste.
- Bake 12 to 15 minutes, or until the pastry is browned.
- Serve hot.
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Reviews
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Our family agreed that this recipe deserved five stars for taste, but in terms of process I had to make some adjustments. I did not find there was enough water to incorporate all the flour into the dough, so I had to add a few extra spoonfuls to make it stick together. I also found there was not quite enough dough to make four 8-inch rounds. I know the dough is supposed to be very thin for tarte flambe, but even so I only managed 4 rounds of 6-7 inches each. Finally, I had a lot of cream sauce leftover and I think I could nearly cut it in half next time. All that being said, the taste was wonderful and reminded me of my year living in Strasbourg -- the heart of Alsace. This is a basic tarte flambe, and if you wanted to dress it up you could make a tarte flambe "forestiere", which is with bacon, onions, mushrooms and emmenthal cheese.
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I have made this recipe 5 times now. These are the changes I have made: I preheat my oven to 500 and put a baking sheet in the oven. Then, I roll out the dough on parchment and place all the toppings on. Then, I place the parchment onto the hot sheet pan and bake for about 8 minutes. This gives it a crispy outside crust. This was still getting soggy in the middle so, i made another change. Now, I only put the onions and bacon on top. Once it comes out of the oven, I scatter some small spoonfuls of the creme fraiche mixture on top. This makes the entire dough crispy. I usually only use plain creme fraiche because it's hard to find fromage blanc.
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This is one of the more wonderful recipes we have found on this site. Everyone we've made it for has raved over it. It reminds my wife and I of Christmas in Alsace, munching Tarte Flambeand sipping Reisling. I find the cream sauce portion to be a shade on the light side, so I use a tad more of each creme fraiche and cottage cheese. This recipe is a winner and we love it each time we make it! Thanks for sharing.
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When I lived in Baden- Soellingen, just across the Rhine river from Alsace, we feasted on Tarte Flambe and Edelzwicker wine often, and this recipie comes very close to the real thing. The authentic item has a very thin crust, only the bacon and onion for toppings, and Creme Fraiche as the base. If you don't live near a European market, Creme Fraiche can be closely replicated by adding 2 tablespoons of buttermilk to 2 cups of heavy cream. Cover the jar securely, shake well, and leave at room temperature for 8-12 hours or until it becomes thick. Keep it refrigerated after that time for up to 30 days. Great recipie post. Everyone should try this at least once - you'll be hooked!
RECIPE SUBMITTED BY
kiwidutch
Netherlands