Tarte flambée from Alsace is a warm and tasty pizza like delight. Freshly baked dough topped with cheese and bacon is the ultimate indulgence. The dish is also known Flammekeuche, no surprise given how the Germanic connections Alsace has. Follow our super easy recipe and for the perfect French treat.
For the crust:
1/4 cup lukewarm water
3/4 teaspoon dry yeast
1/2 teaspoon sugar
3/4 cup all-purpose flour, plus a little more for dusting
1 tablespoon extra-virgin olive oil
A pinch of salt
For the topping:
225g bacon, cut into lardons
Extra-virgin olive oil
3 large onions, thinly sliced
1 half cup of cup creme fraiche
1 half cup of ricotta
1 bunch fresh chives, (finely chopped)
Step 1: To make the dough: First activate the yeast by mixing the lukewarm water with the yeast and sugar in a small bowl. Stir the ingredients together and let sit. Wait until this becomes frothy and foamy and smells and you can smell the yeast strongly, ( this should be about 10 minutes.)
Step 2:Put the flour into a mixing bowl then make a well in the centre. Add the salt and olive oil to the the activated yeast. Stir until the dough comes together and forms a ball.
Step 3:Dust a flat surface with flour in preparation for the dough. Knead your dough until it’s firm and tight. This should take around 5 to 7 minutes. Place the kneaded dough back into in the mixing bowl. Now cover the bowl with cling film and let it to sit in a warm place until the dough has doubled in size. This should take about about 1 hour.
Step 4:Preheat your oven to 200 degrees.
Step5: In a large wide pan, heats the olive oil on a medium then add the bacon. Cook the meat until it is crispy and brown. Remove the bacon from the pan and reserve on paper towels.
Step 6: Add in the onions to the pan, season with salt, cover and cook until the onions have wilted and are very soft, about 10 minutes. Remove the lid and cook the onions until they are very soft and caramelized. This will take awhile, maybe up to 45 minutes. Stir the onions occasionally paying attention not to let them burn, but don't rush it! When the onions are really brown and sweet, remove them from the heat and reserve.
Step 7:Combine the creme fraiche and fromage blanc.
Step 8: Divide the dough into 4 even balls and roll them out until they are 1/8 to 1/16-inch thick. Place them on a sheet tray and bake them in the oven for 4 minutes.
Step 9: Remove the dough from the oven. Schmear each dough evenly with the cheese mixture, place an even layer of the caramelized onions on the cheese and sprinkle the bacon on top of the onions.
Step 10: Return the dough to the oven until the dough is crisp on the bottom and the toppings are bubbly, 6 to 8 minutes. Sprinkle with chives and serve.