Tarte Flambe (Onion Tart) from The James Beard House

Tarte Flambé
(Onion Tart)
by Thomas Henkelmann
of Homestead Inn
Greenwich, CT
Serves 15 to 20 as an hors d'oeuvre

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, applewood-smoked bacon. The dough can be used for pizzas, pissaladières, or other savory open-faced pies. — JBH


convert		Ingredients
		Dough
1 cube (3/5 ounce)		fresh yeast or 1 package active dry yeast
1 3/4 to 2 cups		lukewarm water (about 110°F/40°C)
2 teaspoons		sugar
4 1/4 cups		unbleached all-purpose flour
1 tablespoon		salt

		Topping
4 large		sweet onions, such as Vidalia, thinly sliced
1 1/4 cups		fromage blanc
3 large		eggs
3 tablespoons		cornstarch
1/4 teaspoon		ground coriander
		Salt and pepper to taste
1 or 2 tablespoons		heavy cream
1/3 pound		applewood-smoked bacon, thickly sliced and cut crosswise into 1/4-inch strips, or lardons

Method

Make the dough
1. If using dry yeast, combine it with 1/4 cup of the lukewarm water and sugar and let proof for 10 minutes. Otherwise, combine the sugar and the flour in the bowl of an electric mixer fitted with a dough hook. Add 1 1/2 cups of the water, the yeast (or the yeast, sugar and water mixture), set the mixer on low and mix until a wet dough forms. Add more water if necessary so that all of the flour is incorporated. The dough should be slightly sticky. Add the salt. Knead the dough in the mixer for about 8 minutes. It should become elastic, pull away from the sides and lose any stickiness.

2. Turn out onto a lightly floured work surface and knead by hand for a minute or two to form a ball, adding flour sparingly as necessary. The dough should be soft.

3. Place the dough in a large, clean, oiled bowl. Turn it over to coat with oil and cover with a dish towel. Let rise in a warm spot until doubled in bulk, about 2 hours. Punch down and let double again.

Make the topping
1. Bring a large pot of water to a boil. Add the sliced onions and bring back to a boil. Drain and rinse with cold water. Set aside. In a medium bowl, whisk together the fromage blanc, eggs, cornstarch and seasonings until smooth. If the mixture is too thick to pour, add some heavy cream to thin it out. Reserve the bacon until ready to bake.

Assemble the tarte
1. Preheat oven to 425°F (220°C).

2. After the second rise, punch down the dough and divide into two equal portions. On a lightly floured surface, roll out the dough with a heavy rolling pin to form a large rectangle. If the dough is too elastic, let it sit for 3 or 4 minutes until the gluten loosens up.

3. Transfer the first rolled-out portion of the dough to a jelly roll pan and stretch it with your fingertips to cover the entire surface. Be careful not to tear the dough. Repeat this process with the second portion of the dough, again carefully stretching it to cover another jelly roll pan.

3. Pour half of the fromage blanc mixture onto each tarte. Top each with half of the blanched onions and sprinkle with half of the bacon.

4. Place the pans in the oven and bake for 25 to 30 minutes, until the crust is browned, the onions have colored and the topping is bubbling. Remove from the oven and cool slightly. Cut into rectangles and serve.

Reviews

On 10.14.01 R.R. wrote:
This recipe comes the closest to duplicating the scrumptious onion tarts I've sampled in the Alsace. It was wonderful. The only question I had concerned the amount of onion called for in the recipe. Four large onions proved to be too much!