Tarte Flambee seems to be on every foodies' lips nowadays. What's up with all the buzz? Despite its fancy and sophisticated French name, it is just simply a thin crust pizza. I enjoy the occasional date-night with the Phenomenal Papa, but I am not overly eager to order this on the menu. BUT, I am fervently dying to re-create it at home - in my own kitchen, with the kids... not to mention that it is so much cheaper!:)
We regularly have pizza nights at home, with the toppings all lined up so everyone can just make their own pizza by liberally piling on whatever they wish on the dough. So, last weekend when it was the designated pizza night, I told everyone that I am putting all the glitz for our weekend dinner for the spectacular "Tarte Flambée Nuits." Little do they know that is just a fancy renaming. Haha!
Allow me to share with you my version of an easy to do tarte flambee using my favorite store bought "pizza dough." It is not actually a pizza dough, but a tortilla. I have never been inclined to make my own dough, so when it is pizza night in my house, I always use Village Gourmet's tortilla. It always gives the same results: pizza that is ultra thin and crispy.
Since the tortilla is very thin, there are a few things to keep in mind when you want to get a crisp texture:
first, pre-bake the tortilla;
second, put care when piling on the toppings... definitely do not overload with toppings;
third, have a light hand when using tomato sauce and/or creme faiche, as too much liquid will make the crust soggy.
Tarte Flambee with smoked salmon, capers, fontina and gruyere cheese, creme fraiche
2. Brush surface of tortilla with a very light coating of olive oil and place on baking tray. Pre bake for about 3-5 minutes until warm and toasted, taking care not to leave it so long that it changes color.
3. Remove from oven and put desired toppings.
4. Return to oven and bake for another 4-5 minutes or until tortilla turns lightly golden.
5. Drizzle creme fraiche after final baking.
6. Slice with pizza slicer and serve with freshly cracked pepper and/or chili oil.
Tarte Flambee with maple-smoked bacon, balsamic caramelized onions, tomatoes, mozzarella, creme fraiche
1. Preheat oven to 400 degrees. Brush surface of tortilla
with a very light coating of olive oil and place on baking tray. Pre
bake for about 3-5 minutes until warm and toasted, taking care not to
leave it so long that it changes color.
2. Heat a medium pan over high heat. Chop the bacon into bite-size pieces, then add them to the hot pan. Cook until crisp, stirring occasionally. Remove them to a bowl or plate, keeping about a tablespoon of the bacon fat in the pan.
3. Make the caramelized onions, following this recipe here.
4. Spread the creme fraiche, making sure to go lightly–too heavy a hand will make it soggy. Top it with the chopped tomatoes, caramelized onions, crispy bits of bacon, mozzarella and herbs.
5. Return base to oven and bake for another 4-5 minutes or until tortilla turns lightly golden.
6. Slice with pizza slicer and serve with freshly cracked pepper and/or chili oil.
Allow me to share with you my version of an easy to do tarte flambee using my favorite store bought "pizza dough." It is not actually a pizza dough, but a tortilla. I have never been inclined to make my own dough, so when it is pizza night in my house, I always use Village Gourmet's tortilla. It always gives the same results: pizza that is ultra thin and crispy.
For this particular night, I prepared thin slivers of smoked salmon and maple-smoked bacon.
Since the tortilla is very thin, there are a few things to keep in mind when you want to get a crisp texture:
first, pre-bake the tortilla;
second, put care when piling on the toppings... definitely do not overload with toppings;
third, have a light hand when using tomato sauce and/or creme faiche, as too much liquid will make the crust soggy.
Tarte Flambee with smoked salmon, capers, fontina and gruyere cheese, creme fraiche
- tortilla bread
- pre sliced smoked salmon
- slices of fontina and gruyere
- capers (you can also fry them to a crispy flower if desired)
- creme fraiche, (I made my own, following the DIY recipe here)
2. Brush surface of tortilla with a very light coating of olive oil and place on baking tray. Pre bake for about 3-5 minutes until warm and toasted, taking care not to leave it so long that it changes color.
3. Remove from oven and put desired toppings.
4. Return to oven and bake for another 4-5 minutes or until tortilla turns lightly golden.
5. Drizzle creme fraiche after final baking.
6. Slice with pizza slicer and serve with freshly cracked pepper and/or chili oil.
Tarte Flambee with maple-smoked bacon, balsamic caramelized onions, tomatoes, mozzarella, creme fraiche
- tortilla bread
- Olive oil
- bacon
- caramelized onions (I used this well-loved, super-easy recipe right here)
- chopped tomatoes: cut thinly and use just the meaty portion, and drain any juices
- creme fraiche, (I made my own, following the DIY recipe here)
- fresh herbs, you can use any. I used sage, basil and thyme because that's what was available from my potted herb garden.
2. Heat a medium pan over high heat. Chop the bacon into bite-size pieces, then add them to the hot pan. Cook until crisp, stirring occasionally. Remove them to a bowl or plate, keeping about a tablespoon of the bacon fat in the pan.
3. Make the caramelized onions, following this recipe here.
4. Spread the creme fraiche, making sure to go lightly–too heavy a hand will make it soggy. Top it with the chopped tomatoes, caramelized onions, crispy bits of bacon, mozzarella and herbs.
5. Return base to oven and bake for another 4-5 minutes or until tortilla turns lightly golden.
6. Slice with pizza slicer and serve with freshly cracked pepper and/or chili oil.
I assure you, there will be plenty of compliments from some very pleased diners about how a good cook you are.:)
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