An Alsatian and South German classic, the tarte flambée or Flammkuchen, is similar to a pizza, though its traditional toppings include crème fraiche, thinly sliced onions and lardons. Usually baked at an intense heat in a wood-fired oven, the tarte flambée would be cooked in a matter of minutes due to its paper thin crust. A tarte flambée allows endless variety with both sweet and savoury toppings. The soft and milky crème fraiche is perfect to not only pair with cured meats but also with sweet fruit, such as pears, and salty cheese, such as Parmigiano Reggiano. The umami flavour of Parmigiano is enhanced by the sweetness of the fruits, and the ripened goat’s cheese, or Buche de Chevre, adds a complex, bold flavour and an incredibly soft and creamy texture to the delicate tarte. Complemented with figs, honey and rocket, this tarte is the ideal summer dish!
For 1 oval tarte, approx. ø 21x28cm
For the dough:
100g plain flour
1/2 tsp. salt
1/2 tbsp. oil
For the topping:
100g crème fraiche
25g Parmigiano Reggiano, finely grated
2-3 fresh figs (alternatively canned fruit)
1 fresh pear (alternatively canned fruit)
7-8 thin slices of ripened goat’s cheese (Buche de Chevre)
1-2 teaspoons of runny honey
Salt and pepper to taste
Olive oil to taste
Handful of rocket (optional)
Chopped walnuts (optional)
What you’ll need:
Large, flat baking tray (lined with non-stick baking paper)
Small rolling pin
Large Kitchen knife
- In a mixing bowl, combine flour, oil, salt and water to prepare the dough. Use a large fork to combine the ingredients and then your hands to knead the dough.
- On the flat baking tray, roll out the dough very thinly. Make sure that the surface is dusted with flour to avoid stickiness. Roll out the dough in an oval shape of approx. 21x28cm in diameter. Take a fork and pinch the surface with it to avoid air bubbles forming in the dough during the baking process.
- Evenly spread the crème fraiche on the dough, but leave the very edges uncovered. Add a pinch of salt, and then cover the cream with grated Parmigiano Reggiano.
- Thinly slice the pear, figs and goat’s cheese and arrange on the tarte. Add fresh rosemary and cracked black pepper.
- Pre-heat the oven to 250°C (fan) or highest gas mark.
- Bake the tarte in the oven, middle rack, at 200°C (fan) or gas mark 7 for 20-25 minutes until golden brown.
- After removing the tarte from the oven add a honey drizzle and a little bit of good olive oil on top. Add a handful of fresh rocket and chopped walnuts as well and serve the tarte immediately.
(Credit to: Castelli/Parmigiano for these beautiful recipes)