Tarte flambée
Flamed tart
Tarte flambée is the Alsatian version of the pizza. It is cooked quickly at a very high temperature in a wood-fired oven and takes its name from the fact that the edge of the dough often caught fire in the intense heat of the oven.
Preparation time: 10 minutes
Cooking time: 10–15 minutes
Makes: one 34 x 26 cm (13½ x 10½ in) rectangle tart (serves 6)
2 tablespoons olive oil
2 white onions, sliced
100 g (3½ oz) cream or curd cheese
185 g (6½ oz/¾ cup) fromage frais
200 g (7 oz) piece of bacon, cut into small strips
1 quantity bread dough
Preheat the oven to 230°C (450°F/Gas 8). Heat the olive oil in a saucepan and fry the onion until softened but not browned.
Beat the cream or curd cheese with the fromage frais and then add the onion and bacon strips and season to taste.
Roll out the bread dough into a rectangle about 3 mm (1/8 in) thick—the dough needs to be thin—and place on an oiled baking tray. Fold the edge of the dough over to make a slight rim. Spread the topping over the dough, right up to the rim, and bake for 10–15 minutes, or until the dough is crisp and cooked and the topping browned. Cut into squares to serve.
