Alsatian Flame-Baked Tarte with Bacon and Onions
This delectable Alsatian Flame-Baked Tarte, also known as Tarte Flambée or Flammekueche, is an exquisite dish that embodies the rich culinary heritage of the Alsace region. Originating as a simple way for farmers to test the heat of their wood-fired ovens, this savory tart is crafted from a delicate, thin bread dough spread with luscious crème fraîche, sweet caramelized onions, and crispy bacon, merging flavor and texture in every bite. The dish is quick to cook and is gleamed with the distinct setting of high-heat baking that creates a light char on the crust, resulting in the perfect amalgamation of flavors. Traditionally served as an appetizer or as a light meal, it pairs wonderfully with a fresh arugula salad dressed in a zesty lemon vinaigrette, making it a delightful experience for any gathering.
4-6
Servings
267
Calories
21
Ingredients
Ingredients
flour
1/4 cup (For the starter)
hot water
1/4 cup (Around 110 degrees Fahrenheit)
sugar
1 tablespoon (Sugar for the starter)
yeast
1 (1/4 ounce) package (Active dry yeast)
all-purpose flour
2 cups (For the dough base)
salt
1 teaspoon (For the dough base)
beer
1/4 cup (For flavoring the dough)
milk
6 tablespoons (For flavoring the dough)
oil
2 tablespoons (For cooking and greasing)
onion
1 medium (3 ounces) (Finely chopped)
crème fraîche
1 cup (For the tart mixture)
soft white cheese (fromage blanc)
6 ounces (For the tart mixture)
black pepper
1/4 teaspoon (For seasoning)
salt
1/2 teaspoon (For seasoning)
nutmeg
4 pinches (For seasoning)
bacon
3 ounces (Chopped)
arugula
2-3 handfuls (For topping, optional)
lemon vinaigrette
to taste (For dressing the arugula)
shaved gruyere or parmesan cheese
to taste (For topping, optional)
good quality olive
to taste (Sliced or chopped, optional)
grape tomatoes or roma tomatoes
to taste (Sliced or chopped, optional)
Instructions
1
Prepare the Dough: In a small bowl, mix together 1/4 cup of flour, 1 tablespoon of sugar, 1/4 cup of moderately hot water, and the yeast. Cover tightly and place in a warm area for about 30 minutes until bubbly.
2
Once the starter is active, mix in the beer and milk.
3
In a food processor, combine 2 cups of all-purpose flour and 1 teaspoon of salt. With the motor running, gradually add the yeast mixture until the dough forms a ball, adjusting with small amounts of additional flour or milk if needed.
4
Process the dough for about 45 seconds to 1 minute until smooth and elastic.
5
Coat a medium-sized bowl with butter, place the dough inside and turn to coat, then cover and let rise in a warm spot until doubled in size. Punch down the dough and allow it to rise a second time.
6
Preheat your oven to 450°F (230°C) and oil a 14 x 16 inch baking sheet.
7
Roll the dough until it's slightly smaller than the baking sheet and transfer it onto the sheet.
8
Prepare the Topping: In a nonstick skillet, heat 1 tablespoon of oil over low heat. Add the finely chopped onion and cook while stirring until soft and golden brown, about 5 minutes. Let the onions cool.
9
In a bowl, combine the crème fraîche, soft white cheese (fromage blanc), 1/2 teaspoon of salt, 1/4 teaspoon of pepper, and 4 pinches of nutmeg. Once combined, fold in the cooled onions.
10
In the same skillet, heat the remaining oil and fry the chopped bacon until lightly browned; then drain on paper towels.
11
Spread the onion mixture evenly over the dough, leaving a small raised border. Top the mixture with the fried bacon.
12
Bake the tarte in the preheated oven for approximately 20 minutes or until lightly browned and crisp.
13
For a delightful variation, after baking the classic tarte, toss 2-3 handfuls of fresh arugula in lemon vinaigrette and top it with shaved gruyere, sliced olives, and chopped grape tomatoes.
Nutrition Information
13g
Fat
30g
Carbs
7g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is an Alsatian Flame-Baked Tarte?
Also known as Tarte Flambée or Flammekueche, it is an exquisite dish from the Alsace region featuring a thin bread dough topped with crème fraîche, onions, and bacon.
What are the alternative names for this recipe?
This dish is traditionally known as Tarte Flambée in French or Flammekueche in the local Alsatian dialect.
What is the historical origin of Tarte Flambée?
It originated as a simple way for farmers to test the heat of their wood-fired ovens before baking bread.
What type of dough is used for this tarte?
The recipe uses a delicate, thin bread dough made with a yeast starter, flour, beer, and milk.
How long does the yeast starter need to sit?
The starter mixture of flour, sugar, hot water, and yeast should be covered and placed in a warm area for about 30 minutes until bubbly.
Why is beer included in the dough recipe?
Beer is added to the dough to provide a distinct depth of flavor and assist with the texture.
At what temperature should the oven be preheated?
The oven should be preheated to 450°F (230°C) to ensure a high-heat bake that creates a light char on the crust.
What are the main ingredients for the creamy topping?
The topping consists of crème fraîche, soft white cheese (fromage blanc), salt, pepper, and nutmeg.
How should the onions be prepared for the topping?
One medium onion should be finely chopped and cooked in oil over low heat for about 5 minutes until soft and golden brown.
Should the bacon be cooked before going into the oven?
Yes, the chopped bacon should be fried in a skillet until lightly browned and then drained on paper towels before being added to the tarte.
How many servings does this recipe provide?
This recipe yields approximately 4 to 6 servings.
How many calories are in a serving of this Alsatian Tarte?
Each serving contains approximately 267 calories.
What is the fat content per serving?
There are 13 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 30 grams of carbohydrates.
What is the protein content per serving?
There are 7 grams of protein per serving.
How long does the tarte need to bake?
The tarte should bake for approximately 20 minutes or until the crust is lightly browned and crisp.
What size baking sheet is required?
A 14 x 16 inch baking sheet is recommended for this recipe.
What spices are used to season the cheese mixture?
The mixture is seasoned with 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 4 pinches of nutmeg.
Can I add fresh greens to the tarte?
Yes, a popular variation involves topping the baked tarte with fresh arugula tossed in a lemon vinaigrette.
Which cheeses are recommended for the optional topping?
Shaved gruyere or parmesan cheese can be added as an optional topping after baking.
What other optional toppings are suggested?
Optional toppings include sliced olives and chopped grape or Roma tomatoes.
Is the dough kneaded in a food processor?
Yes, the dough can be processed for about 45 seconds to 1 minute until it becomes smooth and elastic.
How many times should the dough rise?
The dough should rise once until doubled in size, be punched down, and then allowed to rise a second time.
What should the texture of the crust be like?
The crust should be very thin, crispy, and have a light char from the high-heat baking.
What kind of white cheese is used in the topping?
The recipe calls for 6 ounces of soft white cheese, specifically fromage blanc.
What is the recommended serving suggestion?
It is traditionally served as an appetizer or a light meal, often paired with a fresh arugula salad.
How much yeast is needed for the recipe?
One 1/4 ounce package of active dry yeast is required.
Is sugar used in the dough?
Yes, 1 tablespoon of sugar is used in the yeast starter.
What kind of oil should be used?
The recipe specifies 2 tablespoons of oil, used for cooking the onions and greasing the baking sheet.
Is this a German or French dish?
It is an Alsatian dish, which means it has influences from both French and German culinary traditions due to the region's history.