Tarte Flambé from Alsace
Makes 4 servings (One 12-inch tart)
Tarte flambé is, in essence, a pizza with white sauce and a very thin, crisp crust. This is a version that roughly follows the classic combination of smoky bacon, onion, herbs, and soft, fresh cheese—but you can and should improvise on the toppings, using whatever pizza-like ingredients you and your family love.
Several slices bacon or ham
¼ cup finely chopped onion
1 tablespoon chopped chives or chopped fresh thyme (optional)
1 cup SCD yogurt
Dough
1 egg white
½ cup almond flour, plus more as needed to make a workable dough
1 tablespoon olive oil
- Fry the bacon or ham in a pan until crisp; add the onion, and cook briefly. (You can also add other topping ingredients of your choice to this mixture.) Set aside.
- Place a rack in the lower third of the oven; preheat to 375°F.
- Mix the dough ingredients thoroughly in a small bowl, then roll the dough between two layers of parchment paper until very thin (add more flour as necessary to reduce sticking). Remove the upper paper, then slide the lower paper, along with the crust, into the oven. Bake for 5 to 7 minutes, checking regularly, until the crust is light golden brown. If it seems to be baking too fast, lower the temperature.
- Remove from the oven and distribute the toppings evenly over the crust. Drizzle with the sour cream (if it is too thick to drizzle, thin it with a little warm water). Return the tarte to the oven and bake for 5 minutes more, or until the toppings are hot. Serve immediately.
— Morana, SCD mom from Switzerland
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