Alsatian Tarte Flambee is a thin crusted pizza-like-tart traditionally topped with creme fraiche, bacon and onions. At the Alsatian bistro Gasthas Renger-Patzsche in Berlin eight of us shared a few of these tarts with different toppings (wild mushrooms, blue cheese with walnuts and leeks, and this one) for appetizers. (Instead of making your own dough you could use one pound store-bought pizza dough.)
Makes 6 to 8 servings
1. Place flour in a large bowl with yeast, sugar and salt.Â Whisk or stir together until well-combined.
2. Stir in water to form a stiff dough. Mix or knead only about 30 seconds. Add additional water if necessary to bring dough together.
3. Cover bowl and let rise at room temperature 2 hours or longer until doubled.
4. Divide dough in half and spread one half on a well oiled 12" x 18" baking sheet. Spread and stretch dough until pan is covered. Dough will be elastic â€“ let rest a few minutes in between stretching. Donâ€™t give up. (Freeze other half for next time.)
5. While dough is rising, cook bacon in a heavy skillet until 3/4 cooked. Drain. Discard most of the fat leaving about 2 tablespoons. Add onions and cook until lightly browned. Reserve.Â Combine cheese with cream, salt, pepper and nutmeg. Spread over dough. Top with onions and bacon.
6. Bake in a preheated 450F oven for 12 to 17 minutes until browned and crisp.