Prep 0 mins
Cook 10 mins
That's how my mum used to call this alsatian tart. The real name is flammekueche, in my family, we make it with "fromage blanc", which is something creamier than plain yogurt. You can find a lot of different recipes for this tarte, using creme fraiche or not, very thin bread dough or puff pastry. I like it this way, try it with some gruyère cheese (grated) on top, Miam !
- 230 g puff pastry
- 6 tablespoons fromage blanc
- 200 g lardons or 200 g Canadian bacon, slices
- 4 onions
- Preheat oven 200°C.
- Put the puff pastry sheet on wax paper, on a cookie sheet or pizza pan (i don't know how to say that in english, sorry).
- Spread le fromage blanc (don't use too much, you don't want it to overflow, so maybe you'll need less than 6 tablespoons).
- Bake the lardons or canadian bacon slices, with the onions, in a skillet, until crispy (bacon) and tender (onion).
- Spread the onion mixture over fromage blanc, and add some pepper.
- Bake for 10 or 15 minutes, until dough is golden.
- Enjoy it with some salad :).
I like the combination of the onions and bacon on a pizza, but since I couldn't find fromage blanc anywhere and had to use regular shredded mozzarella, I'm not leaving any stars yet. Will keep looking for fromage blanc when I go to specialty stores, and will make again. Made for PAC.