Tarte flambée (or Flammekueche)

The tarte flambée (or Flammekueche in Alsatian, literally "pie of flames") is the Alsatian version of pizza: thin dough covered (typically) with crème fraîche, onions and bacon. I had some of the best Flammekueche in "Les Brasseurs" in Geneva and Migros has quite a good frozen version (the one with the woven crust). However, it is relatively easy to make a tarte flambée at home. Plus: you can choose what to put on top of the dough!

Ingredients (for the traditional tarte; for 1 hungry person):

200g plain flour

1 tsp salt

2 tbsp olive oil

100ml water

1 cup (roughly 100g) crème fraîche (or sour cream)

50g bacon

Grated cheese (about 50g)

1 small onion

Dried herbs

Preparation:

Mix the flour, salt, olive oil and water and knead until the dough is soft. Let it rest for at least half an hour. 

Spread the dough very thinly (mm) onto a baking paper (the dough is a bit reticent to spread - roll out first on the edges and just insist!). Add the crème fraîche, bacon and onions (cut in thin rings) and grate some cheese over them (you can also put the bacon and onions on top if you prefer). Then sprinkle some herbs ("herbes de provence" for example) over the tarte and bake it at 250°C for about 4 minutes (until crispy and slightly brown). Serve immediately - preferably with a good beer. Bon appétit!