Tarte Flambée – Alsatian Bacon & Onion Pizza (Not Pizza)

The hardest affair most this amazing tarte flambée recipe isn’t the prep, or finding some exotic ingredient, it’s truly trying to explicate to your guests why it’s non called pizza. I’m reminded of that one-time saying, “If it walks similar a duck, talks similar a duck, in addition to looks similar a duck, sometimes it’s a trout.”

That’s right, piece this is a pizza almost everywhere else, inward for certain places on the German/French border, it goes past times the totally dessert-sounding mention of tarte flambée. Just tell people the mention comes from the fact it used to live on cooked inward a fire, in addition to thus trail off.

Once your crust is pre-browned in addition to topped, you lot choose several options for bringing this to a successful, in addition to hopefully crispy conclusion. Since the bottom is already browned, I unremarkably but broil it on high, most 8 inches from the flame, for most five minutes, or until the piece of employment past times is looking but right.

The other method would live on to popular it inward a 500 F. oven, for most 7-10 minutes, or until you’re completely happy. Or, you lot tin truly create both – foremost inward a hot oven, in addition to thus hand it a infinitesimal nether the broiler to seal the deal. Either way, I truly promise you lot hand this tarte flambée a endeavor soon. Enjoy!

Ingredients for four tarte flambée:

4 balls prepared pizza dough (about five ounces each) Note: Wolfgang Puck pizza dough recipe would would perfectly

12 ounces bacon, sliced

1 large yellowish onion, sliced, cooked amongst salt, until soft, but non caramelized

For the cheese mixture:

1 loving cup formage blanc

1/4 loving cup crème fraiche

pinch of nutmeg

salt in addition to freshly solid soil dark pepper to taste

cayenne to taste