“Alsatian pizza” – this is what you will think, while with appetite biting off a crunchy, still hot, square dough with aromatic melted cheese, thin slices of bacon and caramelized onions. Well, no, of course there is a certain similarity, but nevertheless this is a French tart “baked in the fire” of the ovens of street fairs in Alsace – tarte flambée. There we met with him. About 20 years ago, Christoph, while thinking about his business, decided to cook for others what he loves himself. Nimble hands, a hot stove, good mood in any weather, just three minutes and now you are already satisfying your hunger with the most popular street food in Strasbourg 🙂
“Alsatian pizza” – this is what you will think, while with appetite biting off a crunchy, still hot, square dough with aromatic melted cheese, thin slices of bacon and caramelized onions. Well, no, of course there is a certain similarity, but nevertheless this is a French tart “baked in the fire” of the ovens of street fairs in Alsace – tarte flambée. There we met with him. About 20 years ago, Christoph, while thinking about his business, decided to cook for others what he loves himself. Nimble hands, a hot stove, good mood in any weather, just three minutes and now you are already satisfying your hunger with the most popular street food in Strasbourg 🙂- Prep time: 25 minutes + 30 minutes’ proving
- Cook time: 7 minutes
- Serves: 4
- Difficulty: medium
- Course: pastry
- Cookware: frying pan, knife
- Cuisine: French
Ingredients
For the dough:
- 150 ml water
- 250 g flour
- 8 g dry yeast
- ½ tsp salt
- ½ tsp sugar
For the filling:
- 150 g smoked meat or bacon
- 500 g onions, peeled and finely sliced
- olive oil for frying
- 300 g crème fraîche
- 150 g Munster Géromé or other soft cheese
- freshly ground black pepper
- salt
Cooking method
Step 1
Heat the oven to 200˚С. Dissolve yeast, sugar, and 2 tbsp flour in 50ml of warm water. Stir and leave to rise in a warm place for about 5 minutes. Then mix the flour with salt and yeast, add 200ml water and knead the dough. Cover and leave in a warm place for 30-40 minutes for proving (the dough should double in size).
Step 2
Cut the bacon into strips and fry in olive oil. Transfer to a bowl while not draining the fat. Fry the onions until golden brown in the fat that remained in the frying pan. Return the bacon to the frying pan with onions, mix well and remove from heat. Mix crème fraîche with salt and pepper. Thinly slice the cheese.
Step 3
Thinly roll out the dough to the size of the baking tray. Sprinkle flour over the mould. Place the dough on the baking tray. Spread the crème fraiche over the dough, scatter the fried onions and bacon. Top with slices of cheese. Bake in the oven for 5-7 minutes.
My tips and tricks:
The taste of the tarte flambée will greatly depend on the cheese you use. In Strasbourg, it is customary to add Munster Géromé – a soft cheese with a sharp taste and aroma, it’s made from cow’s milk. You can replace it with your favourite cheese or make a tart without cheese at all, as they do it in southern Germany, in the towns bordering Alsace. If you love nutmeg, add a pinch of it to crème fraîche to make the tarte flambée even more delicious. And turn the baking tray upside down, sprinkle with flour and lay out the tart. This way it will “burn” better in the oven and will look more like an authentic one 🙂
Konstantin Vidoborenko’s wine recommendations:
An excellent pair would be the Pinot-Gris from Alsace. Wine with a rich ripe aroma of white fruits, honey, and spices. Juicy, bright, dense, and buttery. A very gastronomic wine that will perfectly emphasize the creamy smoked taste of tarte flambée.
- For the dough:
- 150 ml water
- 250 g flour
- 8 g dry yeast
- ½ tsp salt
- ½ tsp sugar
- For the filling:
- 150 g smoked meat or bacon
- 500 g onions, peeled and finely sliced
- olive oil for frying
- 300 g crème fraîche
- 150 g Munster Géromé or other soft cheese
- freshly ground black pepper
- salt
- Heat the oven to 200˚С. Dissolve yeast, sugar, and 2 tbsp flour in 50ml of warm water. Stir and leave to rise in a warm place for about 5 minutes. Then mix the flour with salt and yeast, add 200ml water and knead the dough. Cover and leave in a warm place for 30-40 minutes for proving (the dough should double in size).
- Cut the bacon into strips and fry in olive oil. Transfer to a bowl while not draining the fat., Fry the onions until golden brown in the fat that remained in the frying pan. Return the bacon to the frying pan with onions, mix well and remove from heat. Mix crème fraîche with salt and pepper. Thinly slice the cheese.
- Thinly roll out the dough to the size of the baking tray. Sprinkle flour over the mould. Place the dough on the baking tray. Spread the crème fraiche over the dough, scatter the fried onions and bacon. Top with slices of cheese. Bake in the oven for 5-7 minutes.