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| Tarte flambee : Read the origin of this recipe |
Introduction
Tarte flambée is an Alsatian dish composed of bread dough rolled out very thin in the shape of a rectangle (traditionally) or circle, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons. It is one of the most famous gastronomical specialties of the region.
Depending on the region, this dish can be called in Alsatian flammekueche, in German Flammkuchen, which means "Flame cake" or in French tarte flambée, which translates as "Pie baked in the flames." Contrary to what the direct translation would suggest tarte flambée is not usually flambéed, but cooked in a wood-fire oven. There are many variations of the original recipe, in terms of the garniture.
Ingredients:
200 g flour (about7 oz)
2 tablespoons oil
125 ml water
1 pinch salt
1 tablespoon butter
200 g creme fraiche (or sour cream)
200 g onions, sliced
100 g bacon, sliced thin
salt and pepper
125 ml water
1 pinch salt
1 tablespoon butter
200 g creme fraiche (or sour cream)
200 g onions, sliced
100 g bacon, sliced thin
salt and pepper
Preparation
- Preheat oven to the highest temperature possible.
- Thoroughly mix flour, oil,water and salt to make a dough (should not be sticky) and roll out as thin as possible.
- Optional:Melt the butter in a pan, add onions and sweat for just a couple of minutes. Add bacon, stir and heat through. If you slice everything thin you don't have to saute it before putting it on.
- Spread creme fraiche on top of dough, then spread onions and bacon on top of it. Season with salt and pepper.
- Put in the oven and bake for about 10-15 minutes. Once the bread looks crispy it's done.
SUGGESTIONS: Tastes great with a glass of white wine.
Thin out the sour cream with a bit of cream.
Thin out the sour cream with a bit of cream.
You could add cumin or grated cheese.
Top with olives,tomatoes and bacon instead of onions. Or top with spinach,garlic tomatoes and sheep's cheese.
Top with olives,tomatoes and bacon instead of onions. Or top with spinach,garlic tomatoes and sheep's cheese.
You could even make a sweet version and top with thinly sliced apples and cinnamon sugar on top of the creme fraiche.
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