Tarte flambée
Tarte Flambée is a culinary tradition of great importance in Alsace, the history of the tarte
flambée has peasant origins. The famous pie was made during the baking of bread in the farms. The first flambéed tarts would go back to the
Middle Ages and would originate from the north of Alsace.
Ingredients:
How to make it ?
- Prepare the dough using a mixer or by hand. Mix the flour, ½ teaspoon of salt and oil together and slowly pour in the 15 cl of warm water. Knead a couple of minutes to obtain an elastic dough then let site covered for 1 hour.
- Preheat your oven to 280°C. Chop up the onions in thin strips and sweat them on low heat for 5 minutes in a knob of butter, without browning.
- Quickly fry up the lardons.
- Mix together the fromage blanc and the cream, season with salt pepper and nutmeg.
- On a floured kitchen counter, roll-out the dough into a circle of about 1 millimetre thick. Place on a floured baking sheet.
- Spread in the fromage-cream mixture, then lay the onions, lardons and a tablespoon of oil. Let cook in the oven for about 10 minutes(the edges must be nice and brown).
- Prepare the dough using a mixer or by hand. Mix the flour, ½ teaspoon of salt and oil together and slowly pour in the 15 cl of warm water. Knead a couple of minutes to obtain an elastic dough then let site covered for 1 hour.
- Preheat your oven to 280°C. Chop up the onions in thin strips and sweat them on low heat for 5 minutes in a knob of butter, without browning.
- Quickly fry up the lardons.
- Mix together the fromage blanc and the cream, season with salt pepper and nutmeg.
- On a floured kitchen counter, roll-out the dough into a circle of about 1 millimetre thick. Place on a floured baking sheet.
- Spread in the fromage-cream mixture, then lay the onions, lardons and a tablespoon of oil. Let cook in the oven for about 10 minutes(the edges must be nice and brown).
TIPS :You can also add chopped mushrooms and lots of grated cheese.
ENJOY !
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