TdF KAL Food challenge

Bonjour, c'est moi. I am entering the Food section of the next challenge. May I introduce the Tarte Flambe, or Alsatian Onion Tart.


This savory tart (also called flammeküeche) is traditionally made by Alsatian bakers on the bottom of their bread ovens. As the bacon fat drips onto the oven floor, it catches fire — hence the name — producing a deep, smoky flavor. You can approximate the flavor by using a fine-quality, smoked bacon.

Alsatian food is really interesting because it shows both strong French and German influences. Whilst the Alsace is Germanic in its language and many customs, it has belonged to France since the 15th century. Some of hubby and my favorite foods are Alsatian in origin, Munster cheese (served with little seeds), pate de foie-gras and my staple - Riesling wine.

The Alsace was a region visited by hubby and I on the honeymoon a decade ago! The Alsace is the most eastern region in France. It hovers near the border of Germany, and its history is rich with battles for territory between the countries. The Alsace is bordered by the Lorraine Region, the Vosges region, as well as France-Comte. The villages of the Alsace are filled with timbered buildings straight out of fairy tales. The food is robust, the wine is tart and the beer flows.

The Tarte Flambe is a super-thin, super-crispy, richly-flavoured meal. A modern recipe for this tart appears below, courtesy of Margarita's International Recipes.

Flammekueche

Ingredients

1 box of puff pastry

Frommage Blanc (see below)

Olive oil

1/4 lb. bacon

1 small yellow or white onion, thinly sliced.

Cornmeal

1 egg

1 tbsp. all-purpose flour

1/3 cup Grated gruyere cheese

For the Fromage Blanc:

3/4 cup ricotta chese

3 tbsp. plain yogurt

pinch of salt.

Instructions

Make the Fromage Blanc by blending the ricotta cheese, the yogurt and the salt for 30 seconds in a blender. Put into a covered bowl and chill for at least 12 hours.

Preheat oven to 425 degrees. Dust a pizza stone or a heavy baking sheet with the cornmeal.

Whisk together the Fromage Blanc, egg and 1 tablespoon of flour.

Fry bacon in olive oil until done. Remove bacon from pan, cool a little bit, and break into small pieces. Add onion slices to remaining oil and fry until soft.

Lay the puff pastry on pizza stone or baking sheet. Spread Fromage Blanc mixture to within a 3/4 inch from the edge. Top with onion slices, bacon pieces and grated cheese. Brush the edge of the dough with water.

Bake in 425 degree oven until golden brown (15 to 20 minutes). Serve hot.