CHICOPEE, Mass. (Mass Appeal) – Tarte Flambée Alsatian is a thin crust tart made with crème fraîche, onion and bacon. Daniel Martinez, Chef and Owner of Bistro Les Gras in Northampton, showed us how to make it.
Tarte Flambee (Alsatian Crème Fraiche and Bacon Tart)
Makes 2 large tarts
For the Dough:
11 oz lukewarm water (about 1 1/3 cups)
¼ oz yeast
13 oz flour (About 3 cups)
1 t honey
¼ t salt
Mix yeast, honey and water together, let sit 10 minutes. Slowly stir in flour and salt until dough forms, knead for 5 minutes and put in large bowl and cover. Place bowl in warm area and let proof for an hour. Refrigerate until ready to use, up to one day. You can freeze this dough if you want to save it for a later date.
For the Tarte:
8 pieces of bacon, sliced into very thin strips
8 oz package of crème fraiche
1 onion, sliced very thin
Preheat oven to 450F. If you have a baking or pizza stone put it in the oven to heat up. If not, you can prepare the tartes on a sheet tray.
Cook thin strips (also called lardons) of bacon until just crispy. Be sure not to over cook as they will cook more in the oven. Drain on paper towel.
Roll out tartes as you would a pizza. Spread crème fraiche in thin layer on dough and top with thyme, onions and lardons. Cook on sheet tray or slide directly onto pizza stone and bake 10-15 minutes or until dough is crispy golden brown.
Toss the arugula in a squeeze of lemon, salt and a drizzle of olive oil and sprinkle on top of tarte. Cut and eat while hot.