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.
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.
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.
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!