Tarte Flambée Recipe
An Alsatian pizza with onions, bacon and cheese
Tarte flambée is a classic peasant dish from the French-German region of Alsace featuring simple ingredients — bacon, onions and sour cream (or fromage blanc). Cooking the onions in the bacon fat is not only the logical thing to do, it infuses everything with the smoky flavor you might miss from not actually baking it in a wood-fired oven.
Josh Eden, chef at NYC's August, worked for a decade under Alsatian superchef Jean-Georges Vongerichten, whose mother made this dish in his hometown of Ilkirsh, France. Enjoy with a bottle of chilled white wine for an upscale bar food experience right at home. Use store-bought pizza dough or make your own, and serve with a green salad.
- In a large pan, fry the bacon over high heat until some fat has rendered off but bacon is not yet crisp. Remove bacon, chop into 1/2-inch pieces and set aside, leaving the fat in the pan.
- Fry onions in the bacon fat until cooked through and just caramelized, about 15 minutes, and allow to cool.
- Preheat oven to 450 degrees.
- Combine garlic, fromage blanc or sour cream, crème fraîche and nutmeg in a bowl and season to taste with salt and pepper.
- Stretch dough in a pizza tin, pizza stone or baking sheet and top with cream mix, then onions and bacon.
- Bake for 12-15 minutes or until crust is golden brown and bacon is crisp, remove from oven, garnish with chives, slice into quarters and serve.