That’s right, while this is a pizza almost everywhere else, in certain places on the German/French border, it goes by the totally dessert-sounding name of tarte flambée. Just tell people the name comes from the fact it used to be cooked in a fire, and then trail off.
Once your crust is pre-browned and topped, you have several options for bringing this to a successful, and hopefully crispy conclusion. Since the bottom is already browned, I usually just broil it on high, about 8 inches from the flame, for about 5 minutes, or until the top is looking just right.
The other method would be to pop it in a 500 F. oven, for about 7-10 minutes, or until you’re completely happy. Or, you can actually do both – start in a hot oven, and then give it a minute under the broiler to seal the deal. Either way, I really hope you give this tarte flambée a try soon. Enjoy!
Ingredients for 4 tarte flambée:
4 balls prepared pizza dough (about 5 ounces each) Note: Wolfgang Puck pizza dough recipe would would perfectly
12 ounces bacon, sliced
1 large yellow onion, sliced, cooked with salt, until soft, but not caramelized
For the cheese mixture:
1 cup formage blanc
1/4 cup crème fraiche
pinch of nutmeg
salt and freshly ground black pepper to taste
cayenne to taste