Photo by Judith Hausman
Tarte flambée resembles a pizza and is easy as ( pizza ) Proto-Indo European , too .
Tarte flambéeis an Alsatian ( Alsace is a small region in France ) specialty , staring with a stein of beer or a looking glass of Riesling or pinot gris and a seat near the fire . It ’s neither flame nor a tart , as you ’d suppose . In fact , it actually resemble apizza . It ’s as easy as ( pizza pie ) Proto-Indo European too , peculiarly with the short - cut version shown here .
Tarte flambéeis often rust as an starter in France , but it ’s surely substantial enough for brunch , lunch or a clear dinner with some soup . Traditionally , it has bit of frizzly bacon on top , but you could make a vegetarian variant , too .
If you ’re experience ambitious , by all way , make basic simoleons or pizza pie dough yourself . I start with whole - wheat pizza dough from the supermarket . To thin the dough , stretch and pillow it , and then repeat , until it eventually gain a rectangle ; not a round , pizza pie shape .
To simplify the search for Frenchfromage blancandcrème fraîche , I substituted a less - expensive and easy - to - bump mix of farmers cheeseflower and Greek yoghurt . The thick yogurt smooths the texture of the farmers cheese and provides the lemony background for theonions , which are on top of the tart . you may also apply whole - milk ricotta and sour cream as stand - ins . possibly you know where to find some locally bring on dairy farm products .
At least local onions and shallots are readily available where I experience , so I used a combining of local red and yellow onion plant , really just for look . You do n’t want the onions to embrown , so turn the heat under them down and have a little minute of patience . If overcompensate , they only take about 15 minute to cushion adequately , and the rest of the lady of pleasure will be ready in a wink .
Recipe : Tarte Flambée
serve six
INGREDIENTS
PREPARATION
ignite the oven to 425 degrees Fahrenheit . In a toilsome , get over pan , slowly cook the onions in 1 to 2 tablespoon of European olive tree oil over low heating until they moderate well but do not brown . Mix together the Farmer cheese or ricotta and the yogurt or sour cream .
Stretch the pizza dough into a rectangle on a grease cookie sheet ( see instructions at top ) , atomic number 14 bake bed sheet or pizza Harlan F. Stone . disperse the high mallow admixture onto the dough . mickle the onions on top . spatter with thyme , and time of year with refreshing undercoat pepper ( and 5 to 6 crumbled pieces of cooked bacon , if using ) . Drizzle with olive oil .
Bake for 20 to 30 proceedings or until nicely browned .
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