Tarte Flambée French Or Flammekueche German Recipes

FLAMMKUCHEN AKA TARTE FLAMBéE (AUTHENTIC RECIPE)

Steps:

• Sift the flour. Combine the yeast, sugar and water in a bowl and let the yeast activate.
• Add the flour, salt and oil and mix until a dough forms.
• If using a stand-up mixer, let it work on the dough for a couple of minutes.
• If kneading by hand, knead actively onto a floured surface for 5 minutes.
• Cover the dough and let rest in a warm spot for about 1 hour.
• In the meantime cut the bacon into small, thin strips and thinly slice the onions.
• Heat the clarified butter or cooking oil over medium heat and cook the bacon until it just begins to get crispy. Move it to drain over a paper towel.
• In the same pan with the grease left from the bacon, saute the onions. When translucent move away from the heat and let them cool off.
• Mix the creme fraiche or sour cream with the yolk, salt and pepper, nutmeg.
• Heat the oven to 425 F.
• Knead the dough for a minute and divide it into portions (8 for appetizer sized or 4 for bigger flammkuchen).
• Roll out the dough pieces thinly and place then onto parchment paper lined baking sheets.
• Spread creme fraiche mixture over each tart, top with onions, bacon and sprinkle with caraway seeds. Bake for 20 minutes or until the edges begin to darken.
• Serve right away.

TARTE FLAMBéE (FRENCH) OR FLAMMEKUECHE (GERMAN)

Steps:

• Dough:.
• Mix the starter ingredients together in a small bowl, cover tightly, and set aside in a warm place for 30 minutes.
• When the starter is light and bubbly, mix the beer and milk into the mixture.
• Put the flour and salt into a food processor, then, with the motor running, add the yeast mixture through the feeding tube. Process the dough until it forms a ball. Add very small amounts of additional flour or milk if necessary.
• Process the ball until it is smooth, elastic, and warm, about 45 seconds to 1 minute.
• Butter a medium-sized bowl, roll the ball around in the butter, then cover and let rise in a warm place until doubled. Punch down and let rise a second time.
• Heat the oven to 450 degrees.
• Oil a 14 x 16 inch baking sheet. Roll the dough until slightly smaller than the baking sheet. Place it on the sheet.
• Alsatian Tarte Flambee:.
• Heat 1 tablespoon of the oil in a nonstick skillet. Add the onion and cook, stirring, over low heat for 5 minutes or until golden brown. Let cool.
• Combine the crème fraîche, fromage blanc, salt, pepper, and nutmeg. Add the cooled onion.
• Heat the remaining oil in the skillet and fry the bacon until lightly browned, stirring constantly. Remove and drain through a strainer.
• Spread the onion mixture over the dough, leaving a very small raised rim all the way around, then dot with the bacon.
• Baking:.
• Bake for 20 minutes, or until the tart is lightly browned.
• Variation - Arugula Tarte Flambee:.
• Instead of preparing the traditional Alsatian topping, proceed with baking the crust. Once the crust is baked, toss 2-3 handfuls of arugula with lemon vinaigrette. Top with shaved gruyere, olives and tomato.

TARTE FLAMBéE

Steps:

• If you have a pizza stone, place it on the middle rack of your oven, top with a baking sheet, and heat the oven to 425 degrees. (If you don't have a stone, just place the baking sheet on the oven rack).
• In a medium bowl, combine crème fraîche, fromage blanc, nutmeg, 1/2 teaspoon salt and the pepper. Set aside while you make the dough.
• In a separate medium bowl, whisk to combine flour, baking powder and remaining 1/2 teaspoon salt. In a small bowl, whisk to combine olive oil, egg yolk and 1/4 cup water. Add to dry ingredients and use a fork to combine until it creates a shaggy dough.
• Turn the dough out onto a floured surface and knead for 1 minute, until the dough is uniform and elastic. (Flour your hands as necessary to keep the dough from sticking.) Roll out to a 12-inch round, then transfer to a parchment-lined baking sheet without a rim (or use an overturned rimmed baking pan).
• Spread fromage blanc mixture evenly over the dough, leaving a 1/2-inch border along the edges. Sprinkle bacon and onions over fromage blanc. Slide tart, still on parchment paper, off baking sheet and directly onto baking sheet in oven.
• Bake until top is beginning to brown, and sides are golden and crispy, about 20 minutes. Remove from oven and slide off parchment paper to serving platter. Serve warm.