Also known as Flammekueche
Tarte Flambee, also known as Flammekueche can be likened to a pizza with Crème Fraîche (cream and buttermilk) replacing the use of cheese. Onions and bacon make up the topping on a thin crust, baked in a very hot oven.
Like most regional dishes, this Alsatian speciality has many ways of being prepared, but here is one example to try.
Starter for Dough
- 1/4 Cup Flour
- 1 Tbspn Sugar
- 1 Package of yeast
- 1/4 Cup hot water (110 degrees F or 45 degrees C)
- 2 Cups Flour (all purpose)
- 1 Teaspoon salt
- 6 Tablespoons milk
- 1/4 Cup of Beer
- Small amount of butter or oil for frying
- 1 Medium onion, finely chopped
- 1 Cup Crème Fraîche, (if not available locally, see note for homemade Crème Fraîche)
- 1/2 Teaspoon salt
- 1/4 Teaspoon pepper
- 4 Pinches nutmeg
- 3 Ounces bacon, cut into small bits
- Olive oil to drizzle (optional)
NOTE: Homemade Crème Fraîche
Combine 1 cup heavy cream with 2 tablespoons buttermilk. Cover with plastic wrap and leave at room temperature for 12 to 24 hours, or until it has become very thick. Refrigerating it will make it become even thicker.
Tarte Flambee needs to be baked in a very hot oven, so preheat oven to 520F (270C) or as hot as oven will go.
- Mix starter ingredients together in a small bowl, cover tightly and set aside in a warm place for 30 minutes.
- When the starter is light and bubbly, mix the beer and milk into the mixture.
- Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary.
Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute.
- Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time.
- While the dough is rising, fry the onion in the butter or oil until golden brown. Remove onion and fry bacon bits in the same fat until lightly browned. Strain and allow to cool.
- Combine the crème fraîche, salt, pepper, and nutmeg. Add the cooled onion.
- Lightly oil a 14 x 16 inch baking sheet. Roll the dough and place on the baking sheet.
- Spread the onion mixture over the dough, then sprinkle with the bacon. Drizzle lightly with olive oil.(optional)
- Bake for 5-10 minutes depending on oven temperature or until tart is lightly browned and bubbling. Burned/blackened edges are traditional.
Serve Tarte Flambee very hot.
Choice of wine: A Riesling or Pinot Blanc