Saturday, March 21, 2009

Tarte flambée

Tarte flambée is an Alsatian dish composed of thin bread dough rolled out in a circle, which is covered by crème fraîche, onions and bacon.

My recipe might deviate from the original, however, it is fast and I like the outcome.

I take a pizza dough made with spelt flour. and put it into the mould.

Then I spead sufficient crème fraîche all over the dough, and sprinkle at least one chopped onion onto the crème fraîche.

Then I add some slice of ham - I prefer ham to bacon - and put the rest of the crème fraîche on top.

I back it for 15 minutes at 240°C/464°F.

1 comment:

Ms Mac said...

No Way! I was going to make this today except I didn't have any crème fraîche. I ended up making egg & bacon pie instead.

You might be interested to know that I tweeted "was going to make a traditional Flammküche. Ended up making egg & bacon pie instead" and my friend told me on Facebook, "By Flammküche you mean Flammkuchen, right?? Because Flammküche sounds like you set you kitchen on fire!"