Friday, January 22, 2016

Tarte Flambee or Flammkuchen

     This isn't a new subject.  I have written about it before but I wanted to share another recipe for what is probably the easiest pizza-like delicacy.  It was a favorite of ours when we lived in Europe because it was so easy to make.  You can be as creative as you wish with the toppings.  In Berlin, we had one that had shavings of squash, prosciutto and arugula.  The one I have here is the most traditional of versions. Give it a try...

     Whether in French (Tarte Flambee) or German (Flammkuchen), the English translation means "flaming cake".  Legend has it that when bakers were testing their ovens to see if they were hot enough for breadmaking, they would roll out a very thin piece of dough and put it in the oven.  If the oven was too hot,  the dough would catch fire.  So it was an easy way to determine if the oven was ready.

     The key to Flammkuchen is that the dough must be very, very thin.  Lately, I have lost my pizza mojo.  I have tried making my own dough, rolling out premade dough and finally buying a premade crust.  Nothing has really worked.  Then I came across a package of very thin, premade crust.  The packaging even said that it was perfect for grilling and would come out being almost cracker like.  So, I forged ahead and bought the crust and made Flammkuchen.

     I should have made two.  Dear Daughter ate most of it leaving two small pieces for the rest of us.  I will take that as a compliment.

Tarte Flambee/Flammkuchen
Tarte Flambee/Flammkuchen


Very thin pizza dough
Creme fraiche
onions, lightly sauteed
bacon, diced and cooked until just crisp
grated Gruyere cheese
chopped chives

If you have a pizza stone, place it in an oven and preheat the oven to 450F.

Spoon creme fraiche over the pizza dough just as you would do with regular pizza sauce.  Scatter sauteed onions over the creme fraiche.

Scatter cheese over the onions.  You do not want a ton of cheese - just a light sprinkling.

    Finally add the bacon.  Transfer to the pizza stone and cook until done.  Watch it very carefully.

Sprinkle chopped chives over the top and serve.  Makes a great appetizer or an equally light dinner with paired with a salad.  Serve with a Alsatian Riesling.


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