When you come back from a trip you hardly forget the local flavors…sometimes they remain etched in our memories for years and you search for them continuously and insistently, without success. The desire to relive that gustatory experience is high but it clashes with reality: it is difficult to replicate a foreign recipe because both the gastronomic culture is not fully understood, and because of the difficulty in finding the original ingredients. Even a restaurant, open out of its original context, can disappoint our expectations. However, today we challenged every preconception by preparing a recipe at home, namely Tarte Flambèe (or Flammkuchen in German). It is a kind of pizza with an unleavened base spread very thinly, with a topping of cream cheese, bacon and onions sautéed with butter (and this is the original version à l’alsacienne). We have prepared the “au fromage” variant, replacing the onions with cheese, but in general the ingredients depends on your preferences. Are you eager to taste it? Then let’s prepare it together.
Leggi in italiano ⇒ clicca qui
Here are the doses for a single Tarte Flambèe (for 1-2 people).
Ingredients for the dough:
- 250 g flour
- 150 ml warm water
- 25 ml olive oil
Ingredients for the crème fraîche:
- 100 ml of unsweetened fresh cream
- 100 g of white Greek yogurt (or unsweetened natural white yogurt)
- 1-2 tablespoons of lemon juice
Ingredients for the topping:
- 200 ml of crème fraîche
- 100 g of spreadable white cheese
- 100 g of bacon
- 50 g of spun paste cheese
- nutmeg (half a teaspoon)
- salt (half a teaspoon)
- pepper (half a teaspoon)
Prepare the crème fraîche
Let’s start with the crème fraîche because it is the preparation that requires more hours because of the time of fermentation. If you can find the crème fraîche in the supermarket, go directly to the next step of the recipe.
Pour cream, yogurt and lemon juice into a bowl and mix with a kitchen whisk for about 1 minute until you get a homogeneous cream. Cover with a cloth and let stand for 6-8 hours at room temperature. Let’s say that even half an hour can be enough but the more you let the mixture rest, the more compact it will become. You could also prepare it one day in advance and let it ferment overnight, in which case you could reduce the lemon dose (since it works as catalyst).
Prepare the dough
Pour the flour into a large bowl, create the classic “fountain” configuration and pour into warm water and oil. Mix with a spoon, gradually incorporating the flour from the sides of the bowl, until the ingredients are compacted (you can also do it with a planetary mixer). Then put the mixture on a floured surface and knead the dough with your hands for about 1 minute until a soft ball is obtained.
Prepare the topping and compose the tarte
Now let’s prepare the ingredients for the topping. Cut the bacon into thin strips, alternatively you could buy it ready-to-use at the supermarket; dice the cheese in 1 cm per side pieces (yes, you are right, we forgot to include it in the photos!!!!).
Prepare the cream cheese by pouring the dose of crème fraîche, white spreadable cheese, nutmeg, salt and pepper into a bowl and mixing everything together.
Take the dough loaf, lay it on a floured pastry board and roll it out very thin, giving it a round or rectangular shape depending on the pan in which you will cook it. Cover a oven tray with greaseproof paper and transfer the base in it with the help of a rolling pin (we skipped this step because we cooked it on refractory stone).
Spread a layer of cream cheese on the base and add the strips of bacon in scattered order.
At this point you can decide whether to follow the original version à l’alsacienne by adding the sauted in the pan onions or to continue with our version by adding the diced cheese (if you like it particularly, double the quantity).
Bake in the preheated oven and cook at 250°C for 10-15 minutes (better if you can set the grill function only in the last 5 minutes of cooking). Remove from the oven and enjoy.
Repeat the procedure varying the ingredients according to your liking (we made another one with mushrooms), here is the result.
This recipe made us go back to our Alsace trip with our mind and our palate. We satisfied that hunger for remembered flavors and even if it is not the same, for us it was a real comfort food. Did you already know it? In any case, we just have to wish you a good preparation.
See you soon
You may be interested also in:
- ALSACE – Romantic canals and picturesque half-timbered houses: here’s Colmar
- ALSACE – The most beautiful fairy-tale villages a stone’s throw from Colmar
- ALSACE – Real places that inspired the fairy tale of “Beauty and the Beast”
- ALSACE – One day itinerary between Strasbourg and Obernai
- ALSACE – Alsace to eat: typical things to try or to take back home