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.