This classic Alsatian dish, also known as a "flammekueche," is a thin, crisp tart made with crème fraîche, bacon, and onions. It's a delicious and easy-to-prepare appetizer or main course.
Prep 15 min · Cook 20 min · Serves 4
Ingredients
Pizza dough1 lb · 450 g
Bacon1 lb · 450 g(thinly sliced)
Crème fraîche1 cup · 240 ml
Onions2 medium(thinly sliced)
Emmental cheese½ cup · 50 g(grated)
Gruyère cheese½ cup · 50 g(grated)
Salt and pepperto taste
Instructions
Preheat the oven to 400°F (200°C).
In a large skillet, cook the bacon over medium heat until it is crispy and the fat has rendered. Remove the bacon from the skillet and set it aside on a paper towel to drain.
Spread the crème fraîche over the surface of the pizza dough, leaving a ½-inch border around the edge.
Sprinkle the onions over the crème fraîche and top with the cooked bacon.
Sprinkle the Emmental and Gruyère cheeses over the top of the bacon and onions.
Season with salt and pepper to taste.
Place the tarte flambée on a baking sheet and bake for 15–20 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
Serve hot, cut into slices.
There is a knack to sliding the tart out thin enough that the edges shatter when you bite them. We would make them one after another, each just big enough to share, and no one ever waited for the next to cool.
The Chef's Touch Tarte flambée is traditionally served with a crisp, green salad on the side. You can also try topping the tart with thinly sliced apples or pears for a sweet twist. For a vegetarian version, omit the bacon and try using sautéed mushrooms instead.
