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 |
Ingredients
For the Tarte Flambée
Dough
250 grams of white flour
50 milliliters of extra virgin olive oil
100 milliliters of lukewarm water
2 grams of salt
Topping
100 grams of thick crème fraîche
1 large onion
130 grams of lardons (or finely sliced bacon )
For the salad
200 grams of mixed salad (Frisée, Lambs Lettuce, Radicchio)
1 shallot
100 grams of comté cheese
5 - 10 black olives
Half an apple
For the salad's vinaigrette
1 teaspoon of wholegrain mustard
80 milliliters of extra virgin olive oil
15 milliliters of balsamic vinegar
Salt & Pepper to taste
Cookware :
Rolling pin
Large baking tray
Make the dough
>> Mix the flour, olive oil, water and salt into a mixing bowl and, with your hand, combine until it forms a ball.
>> Flatten the dough with a rolling pin until about 0.5cm thick. Depending on how you like it, make it rectangular or round, cutting off any excess dough.
Add the toppings
>> Pre-heat your oven at 210°C ( or 190°C fan assisted )
>> Fold in the edges of the dough and press it down gently - you want about 1cm of crust.
>> Cover your dough with a generous layer of fresh cream. Add the salt and pepper over it.
>> Slice the onion very thinly, or use a food processor, and distribute evenly over the fresh cream.
>> Sprinkle the lardons, or sliced bacon, evenly over the onions.
>> Flatten the dough with a rolling pin until about 0.5cm thick. Depending on how you like it, make it rectangular or round, cutting off any excess dough.
Add the toppings
>> Pre-heat your oven at 210°C ( or 190°C fan assisted )
>> Fold in the edges of the dough and press it down gently - you want about 1cm of crust.
>> Cover your dough with a generous layer of fresh cream. Add the salt and pepper over it.
>> Slice the onion very thinly, or use a food processor, and distribute evenly over the fresh cream.
>> Sprinkle the lardons, or sliced bacon, evenly over the onions.
Make the salad
>> In a large salad bowl, slice your salads.
>> Dice the comté cheese into little cubes and add it to the salad.
>> Cut your black olives in half (or leave them whole) and add them to the salad.
>> Peel an apple and cut it in half. Core the half apple and dice into little cube approximately the same size as the comté. Add it to the salad.
>> Generously mix the salad.
>> Cut your black olives in half (or leave them whole) and add them to the salad.
>> Peel an apple and cut it in half. Core the half apple and dice into little cube approximately the same size as the comté. Add it to the salad.
>> Generously mix the salad.
Cooking time !
>> Once the oven is ready, place your Tarte Flambée in the middle tray and cook for 15-20 minutes depending on your oven.
>> Your Tarte Flambée is cooked when the dough is golden-brown. Some onions or lardons might look dark : do not worry, it's often served like this.
>> Your Tarte Flambée is cooked when the dough is golden-brown. Some onions or lardons might look dark : do not worry, it's often served like this.
Do the vinaigrette
>> While your Flammekueche is cooking, start on the vinaigrette.
>> In a mixing bowl, add the wholegrain mustard, salt and pepper.
>> Add the olive oil and start mixing with a fork.
>> Add the balsamic vinegar and mix well. The vinaigrette will separate quickly, the mustard & balsamic vinegar will go down while the olive oil will stay on top, this is normal, it simply needs to be mixed before serving.
>> Put two tablespoons of the vinaigrette on the salad and mix generously until coated. Leave the rest of the vinaigrette on the table for everyone to add to their taste.
Enjoy !
>> Slice your tart into four, and serve with some salad on the side.
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