This delicious onion tart pairs beautifully with our delicate Pinot Noir, as well as other Alsatian wines like Riesling and Gewurztraminer. We’ll be pairing this tarte flambee with our Pinot Noir during the Silver Thread Holiday Party, Dec. 11 at 5:30pm on Facebook.
Similar to a pizza, it’s origin is the German/French border region. Traditionally cooked in a brick oven fire, this recipe calls for pre-cooking the bacon, onions and crust to make it work in a regular oven.
|Tarte Flambee (Alsatian Onion Tart) from Food Wishes
prep: 15 mins; cook: 25 mins; total: 40 mins; yield: 4 tarts
Place bacon in a skillet and cook over medium-high heat until cooked but not crisp and fat has rendered out, about 8 minutes. Drain in a strainer; reserve the fat.
Place skillet back over medium heat. Add sliced onions. Cook briefly just until they lose their raw edge and soften up slightly, 3 to 5 minutes. Add a teaspoon or 2 of bacon fat if pan seems too dry. Remove skillet from heat and allow to cool to room temperature.
Mix fromage blanc, creme fraiche, nutmeg, salt, black pepper, and cayenne pepper together in a mixing bowl.
Preheat your oven to 450 degrees F. Place 1 ball of pizza dough on a well-floured surface. Flatten and roll out to a 10- or 12-inch thin circle. Transfer to preheated pizza stone or metal baking sheet. Bake for 7 to 10 minutes until the bottom of the crust is lightly brown.
Spread a generous amount of cheese mixture over the crust. Top evenly with some onions and then the bacon. Broil 5 or 6 minutes until edges are browned and starting to lift. Repeat for remaining tartes.