Alsace is a tiny principality on the border between France and Germany. For more than 1,000 years, it’s refrained from pledging allegiance to either neighbour. But Alsatian Tarte Flambée is a favourite at Octoberfest…
But, according to veterans who’ve made the Octoberfest pilgrimage to Munich, Alsatian Bacon and Onion Tarte is a mainstay of the annual celebration…
Multiple influences
‘Alsatian’ is less a national identity than a unique blend of Western European cultures. You’ll find both French and German place names. And the people have their own unique take on life in the south, where the principality shares a tiny strip of border with Switzerland.
And the culinary traditions of Alsace are a blend of many influences, absorbed over a millennium of political unrest in that part of the world.
Enter: Tarte Flambée
This classic Alsatian treat has been described as a pizza, and a tarte and simply a flatbread dish. But it does look more like a pizza than anything else. And it’s topped something like a pizza without the tomato sauce.
For the crust…
Mix up a standard (your standard!) pizza dough. Roll out the crust to a thickness of about 1/2 in / 1.5 cm. Cover with a damp towel.
For the toppings…
Cut the bacon rashers crosswise into roughly square chunks. Sautée in a large frying pan until crispy. Then remove the bacon and set aside. Medium dice the onions or sliver (your choice) and sizzle them until tender in the bacon fat. When the onions are done, scoop them out of the pan with a slotted spoon and discard the remaining fat.
For the ‘sauce’…
Mix together crème fraîche and French style cream cheese (fromage blanc) with salt & pepper, a good pinch of nutmeg, and a small pinch of Cayenne pepper. You want to taste the nutmeg, in the back-ground, but just ‘feel’ the presence of the Cayenne, rather than tasting any heat.
Some assembly required
In a dry frying pan – cast iron preferred – pre-bake the crust for just a few minutes over medium-high heat to crisp up the bottom. As the dough heats and bubbles appear, deflate them with a poke from a fork, so the crust ends up thin and crisp (not chewy and uneven). When bottom is nicely browned and just about to start getting charred (5 to 7 minutes), remove from heat.
Spread a generous layer of the cheese mixture onto the crust and top with a generous scattering of both toppings.
Sizzle for 5 or 6 minutes under the broiler, until edges are browned and starting to lift.
Tips and hacks…
You can use store-bought pizza dough, if you wish. No harm, no foul, to either the tradition or the dining experience.
You can use quark (or thick Greek yogurt, in a pinch) in place of the fromage blanc.
You can also substitute sour cream for the crème fraîche.
But if you substitute either of the preceding ingredients, be sure to add a pinch sugar to the cheese mixture to temper the natural tartness of the new ingredients.
Be sure to keep an eye on the tarte when broiling. It can easily burn if left even a few seconds too long.
Serve piping hot, to optimize the experience offered by the creamy cheese ‘sauce’ together with the crispy crust and the savoury toppings…
My take
This is a great appetizer, buffet item or game day munch! And there’s no rule that says you can’t make it anytime, just for a hearty screenfront snack. It comes together in less than half an hour, and the investment in time is more than repaid by the pleasure this treat delivers.
Chef John Mitzewich‘s recipe makes 5 x 10 in / 25 cm tartes. That’s the equivalent of a generous personal-sized pizza. Make the whole recipe! Folks can never stop at just one slice!
~ Maggie J.