Who would have thought that a pizza could be a classy dish? Apparently the French of the Alsace region have acknowledged its potential and came up with a light and sophisticated pizza alternative. The tarte flambée dough is exceptionally thin and the toppings are used in moderation. The name of the dish could be translated to a “flame cake”, which originated from the way it used to be baked using a wood-fire oven.
200-250 ml lukewarm water
3/4 ts salt
2 tbs butter
4 medium sized onions, chopped into thin rings
400ml thick 30% fat créme fraîche
salt, pepper and nutmeg to taste
250g cheese of choice
a few chorizo slices
1 large tomato
Knead the dough for 10 min until smooth. Let the yeast do its job for 30 mins by placing the dough in a greased bowl. If you make the dough a day earlier make sure to keep it in the fridge and take it out 1,5h before use.
The typical tarte flambée sauce is made from a mixture of créme fraîche, salt, pepper and nutmeg, later covered with a layer of onions. Prepare the onions by frying them for a short while just until soft. The amount of the spices in the sauce is a matter of personal taste, therefore make sure to try out different quantities. I topped my tarte flambée with goat cheese, tomato slices and chorizo but feel free to use your favourite ingredients, just remember to keep it light!
Divide the dough into 3 pieces and roll them out until very thin and rectangular. Place on a baking tray, cover with the prepared sauce and your toppings of choice. Bake for 6-12 min in an oven previously preheated to 260ºC – 280ºC. It is ready as soon as the crust is golden brown.