An Alsatian flatbread or pizza with comfort food toppings. The bacon and crust add crunch, the onions add sweetness, the potatoes and sauce merry for depth of creaminess.
No Yeast Crust
1 1/2 C fllour
3 T olive oil
1/2 t salt
5-6 T water
1/3 C fromage blanc
1/3 C crème fraîche(sour cream)
1/4 t nutmeg
2 Yukon Gold potatoes sliced thin
2 T olive oil
1 onion sliced thin
1 T olive oil
3 bacon slices crumbled¹
1 slice provolone chopped
1/3 C mozarella shredded
Preheat oven to 500º F. Cover one baking sheet in aluminum foil. Cover second baking sheet with parchment paper.
In medium bowl add flour and oil and mix until crumbly.
Add water and combine to form dough ball. Knead for 5-10 minutes.
Cover with plastic wrap or in covered bowl and let rest for at least one hour.
In small bowl, combine crème fraîche, froamge blanc, and nutmeg. Set aside.
Using a mandolin, slice potatoes and onion very thin.
Rinse potatoes in water to remove extra starch and dry. Coat with olive oil and roast in oven about 10-15 minutes, turning once. Remove and cool.
In medium skillet heat olive oil, add onion slices and cook until carmelized. Remove and cool.
In small skillet add bacon and cook until crisp. Remove and place on paper towel to degrease.
Roll dough on parchment covered baking sheet until about 1/8 inch thick.
Add sauce and spread to about 1/4 inch from edge of dough.
Spread potatoes evenly across the crust, then add carmelized onions and bacon bits.
Sprinkle provolone and mozzarella across the toppings.
Place the tarte on top shelf of heated oven for 5 minutes, Then remove and place on lowest shelf for 7-10 minutes until crust is crispy brown.
Remove and serve.
¹We use turkey bacon in our recipes.
When visiting Strasbourg, France I had Alsatian choucroute garnie in the fall which was always memorable but the one dish I enjoyed with friends year round was tarte flambée with bacon and onions or apples and cinnamon many times. It is great with an Alsatian dry white wine. I now regualrly make tartes but experiment with different toppings.