Today we're making a dish that always brings me back. Even though my Mom is born in Paris, she lived part of her childhood in the Alsace region of France, where she grew up enjoying local specialties, such as Choucroute and Pretzels. Because of the particular history of the region, switching between German or French rule, the culinary culture is somewhat based on a mix of Germanic and French traditions.
One of the specialties from that region that my Mom often made back in south of France is the Tarte Flambée, or, as we usually called it, Flammekueche. Basically, it's a very thin pizza-like dough, often served in a rectangular shape, garnished with thinly sliced onion and lardons over a layer of fresh cream. Unlike what the French name might suggest, the tart is actually not flambéed, but traditionally cooked in a wood-fire oven.
From scratch, it is so easy to do because the dough doesn't need any resting time or kneading. It's even easier if you simply grab a pre-made pizza dough. As for the lardons, they can be hard to find here in Ireland, but you can simply slice some bacon instead - it's pretty much the same thing. For the onions, if, like us, you own a food processor that can slice, we'd advise you to use it since it's much nicer when the onion is sliced very thinly, but it is not impossible to achieve similar result by slicing it yourself. It just takes a bit more time and tears !
It's also a very versatile dish ! Add a bit of grated cheese and you'll turn it into a Tarte Flambée "Gratinée", or add some mushrooms and it'll become a Tarte Flambée "Forestière". However, we'll be doing the classic version here.
It's a delicious tart, in fact so delicious, that I get often asked to do it at home. We'll be serving it with a mixed salad and my favorite homemade vinaigrette, as a healthy side after the over indulgence during Christmas !
 30 minutes |
 15-20 minutes |
 4 |
