Tarte Flambée - Flammekueche
Tarte flambée, or Flammekueche, is a well-known Alsatian specialty. It is like a pizza baked in a very hot oven. Its toppings are primarily crème fraîche, onions, and bacon.
Servings: 4
Ingredients
INGREDIENTS FOR THE DOUGH:
- 2 cups all-purpose flour, plus extra for working the dough
- 1 teaspoon sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
- 0.25 cup beer
- 6 tablespoons milk
- 0.25 cup moderately hot water, about 110 degrees
GARNISH:
- 2 tablespoons vegetable oil
- 3 ounces double smoked bacon, cut into matchsticks
- 1 medium onion, finely sliced
- 1 cup crème fraîche or thick sour cream, 14% fat
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 4 pinches nutmeg
Instructions
- Make the dough: In a large bowl, mix the sieved flour, sugar, active dry yeast and salt. Make a well and mix the beer and milk into the mixture. Working in the well, combine the ingredients, then add the water and keep kneading until it forms a ball.
- Knead the dough for about 10 minutes, or until it becomes smooth and elastic. Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled, about an hour.
- Make the garnish: While the dough is rising, heat 1 tablespoon of the oil in a skillet. Add and fry the bacon for 2 minutes, stirring constantly. Then, add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Drain through a sieve to remove any juices and potential excess fat. Let cool.
- Heat the oven to 475 degrees.
- Combine the crème fraîche, salt, pepper, nutmeg and the cooled onion. With the remaining oil, grease a 14 x 16-inch baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet. Spread the onion mixture over the dough, leaving a very small raised rim all the way around. Bake for 30 minutes, or until the tart is lightly brown. Serve very hot.
Notes
To make crème fraîche, combine 1 cup heavy cream with 4 tablespoons buttermilk. Stir, cover with plastic wrap and leave at room temperature for 12 to 24 hours, or until it has become very thick. Refrigerate and it will become even thicker.
