It’s not pizza. It’s not flatbread. It’s flammkuchen, a pie like no other
Tarte flambée is a specialty from Alsace in France. Flammekueche is a thin-crust pizza made with crème fraîche, sliced onions and smoked lardons and traditionally baked in a wood-burning oven. Usually served as a first course or an appetizer with a glass of chilled Alsatian white wine, the flammeküeche is made with thinly rolled-out bread dough, but you can easily substitute a store-bought roll of pizza dough or sheets of lavash.
• 200 g Water
• 15 g Honey
• 20 g Olive oil, or bacon fat
• 210 g All-purpose flour
• 100 g Bread flour
• 7 g Instant yeast, or 14 fresh
• 6 g Salt
• 250 g Smoked bacon, thinly chopped
• 300 g Onion, thinly sliced
• 10 g Butter
• 70 g Cream cheese
• 70 g Sour cream
• 70 g Ricotta
This chart should help you to get the right after mixing internal dough temperature which should be around 75/80ºF/24/27ºC).
If your room temperature is at ≈ 65ºF (18ºC) water should be at 90ºF (32ºC).
If your room temperature is at ≈ 75ºF (24ºC) water should be at 69ºF (20ºC).
If your room temperature is at ≈ 85ºF (30ºC) water should be at 45ºF (7ºC).
Combine flours, salt and instant yeast or fresh yeast. Mix water and honey together and yeast if using active dry yeast. Add liquid into the dry ingredients and mix to combine. Transfer dough onto a work surface and knead until smooth for about 8 minutes. Do not add extra flour. Form a tight ball and place in a oiled bowl. Oil the surface of the dough and cover. Let rise in a 75ºF/24/30ºC area for about 90 min or until it has tripled in size. Or, wrap up and refrigerate dough over night. Flip over a floured work surface and divide into 2 equal portions and shape into rounds. Cover and let rest 20 minutes to relax. Deflate and begin to flatten rotating the dough using finger tips. (At that point the dough can be sealed in bag and placed in the freezer for up to 3 weeks). Roll out into a medium size disk, cover and let rest for 20 minutes or more. Then, roll out into a large and thin rectangle or disk dusting flour as you go. Transfer sheet on an upside down baking tray lined with parchment.
In a hot frying pan saute bacon until slightly crispy and drain. Save bacon fat for later use. In the same frying pan (you can leave some bacon fat) melt in butter and saute onions on medium high heat for 2 minutes, then reduce to low and continue cooking for 8 minutes or until tender. Season with salt and pepper and set aside. Mix cream cheese along with the sour cream, and ricotta, season with salt, pepper and nutmeg to taste. Spread evenly on the dough sheet first, add onions and bacon. At that point, tarte flambée can be frozen for up to a month.
Preheated oven to 550ºF/290ºC with a pizza stone (Shop). Carefully slide tarte flambée onto the hot pizza stone. Bake for about 7 minutes. It should bake faster if using a wood-fired oven. Season with ground black pepper, cut into desired portions and serve warm – Enjoy with a glass of Gewurztraminer 🥂
Learn how to make the Parisian Baguette, Brioche and Ciabatta with Le Foodist