tarte flambée with good clean white and spumante
One of the most famous Alsacian specialties, and our favorite. It is composed of bread dough rolled out very thinly in the shape of a rectangle or oval, which is covered in fromage blanc and créme frîache, thin-sliced onions and lardons.
Watch me assemble it here.
dough: purchase pre-made frozen bread dough, thaw and divide evenly into 4 pieces. roll out onto parchment paper as thinly as possible.
topping ingredients: 1 pound thick cut bacon cut into 1/2 inch pieces and cooked. 1 large yellow onion sliced as thinly as possible and sautéed in butter until just golden. 2 tablespoons fresh thyme. a pinch of salt and pepper.
sauce ingredients: 2 cups créme frîache or sour cream. 2 large eggs. 1/2 teaspoon ground coriander. 8oz comte cheese, finely grated. 2 tablespoons packed fresh thyme leaves.
assemble the sauce: in a small bowl, mix together the créme frîache, eggs, coriander, thyme and a pinch of salt and pepper. Set aside.
assemble the tarte flambée spread one-quarter of the créme frîache sauce evenly over dough, spreading as close to the edge as possible. top with one-quarter of the bacon, onions, cheese and thyme.
bake 8-10 minutes in 500 degree oven until crust is crispy and golden.
garnish with crumbled chèvre, drizzle honey and/or balsamic vinegar from Modena, sprinkle with fresh arugula and/or sliced romaine lettuce.
serve with good clean white or good clean spumante
makes 4 tarte flambée