Tarte Flambée

Pizza stone or two sheet pans

Stand mixer with dough hook attachment

Large bowl

Large skillet

Whisk

1.

Place pizza stone or an overturned sheet pan on the middle rack of the oven and heat to 475ºF.

2.

Make the dough: Combine yeast, flour, salt, water and oil in a stand mixer with a dough hook attachment. Run on medium speed till a soft ball forms, about two minutes. Place on a lightly floured surface and knead for a few seconds to form a uniform ball. Place into a lightly oiled bowl, cover with a damp kitchen towel, and place in an area about 70ºF for an hour to rise and double in size.

3.

Make the topping: Heat a large skillet over medium-low heat. Add bacon and cook until it starts to render its fat, about 4 minutes. Add the onion and cook until wilted, about 2 additional minutes. You are looking to only give the bacon and onion a head start before it hits the oven. Remove from heat.

4.

In a medium bowl, whisk fromage blanc, nutmeg, salt, and pepper.

5.

To Assemble: Turn the dough onto a floured surface and divide in half. Roll each to a 12-inch diameter. Let dough rest for another ten minutes.

6.

Place dough rounds on heated pizza stone or sheet pans. Spread half of the cheese over each dough round. Top each with half of the bacon/onion mixture. Bake for 13 to 15 minutes until onions and dough are browned.

7.

Serve warm.

Ingredients

Dough Ingredients

1 teaspoon fast-acting/instant or rapid-rise yeast 400 grams (14 ounces or about 3 cups) all-purpose flour, plus more as needed
1 ½ teaspoon Kosher salt
1 cup water
2 tablespoons olive oil plus more, about a teaspoon, to coat the proofing bowl

Topping Ingredients

8 ounces (four strips) of thick-sliced bacon, sliced into batons
1 medium red onion, sliced thin
16 ounces fromage blanc [see note in Cook’s Notes]
Pinch of nutmeg
1 teaspoon salt
Fresh cracked white pepper

Cook's Notes

Alsace sits on the border of France and Germany and its history, food, and wine have been influenced by both. It is the home to Tarte Flambée, also known as Flammekueche and Flammkuechen, depending on with which dialect you identify. Or, just call it a Franco-German pizza. Labels aside, it is super tasty.

Friends, neighbors, and passers-by have benefited from the abundant spoils, as I have made a few of these tartes the past few days, testing the dough recipe. This is a yeasted dough; however, you can also use a starter to make a focaccia-ish dough as well.

Jeff and I have been living high-on-the-hog, enjoying these tartes flambées with a little Chardonnay.

Makes two Tartes Flambées

Note: Fromage blanc may be hard to find. A useable substitution is half crème fraîche and half ricotta.