Tarte flambee
An outstanding pairing for an off-dry Riesling - a great salty/sweet food pairing. This is a great dish to start a dinner party with, or to just pick at during a lazy afternoon. Simplicity is almost always the best.
Tarte flambee
dough recipe from "Pizza, Pizza!" post
creme fraiche, about 1/2 cup or so
1 small white onion, thinly sliced
5 slices extra think cut bacon, cut into lardons - small strips
zest of 1/2 large lemon (optional)
freshly ground black pepper
fleur de sel
Cook bacon in pan for a few minutes until slightly crispy and some fat has rendered out. Remove bacon, place on paper towel to drain, and set aside.
Roll out dough and place onto pre-heated pizza stone (425F). Spread creme fraiche over dough. Scatter over sliced onions and bacon. Sprinkle with lemon zest, if using.
Finish with a generous grind of black pepper and a sprinkle of fleur de sel. Bake at 425F until edges are golden and bacon is sizzling.
Remove from oven, let sit for 5 minutes. Slice and serve with additional sprinkle of fleur de sel. Serve with well chilled Riesling.
Tarte flambee
dough recipe from "Pizza, Pizza!" post
creme fraiche, about 1/2 cup or so
1 small white onion, thinly sliced
5 slices extra think cut bacon, cut into lardons - small strips
zest of 1/2 large lemon (optional)
freshly ground black pepper
fleur de sel
Cook bacon in pan for a few minutes until slightly crispy and some fat has rendered out. Remove bacon, place on paper towel to drain, and set aside.
Roll out dough and place onto pre-heated pizza stone (425F). Spread creme fraiche over dough. Scatter over sliced onions and bacon. Sprinkle with lemon zest, if using.
Finish with a generous grind of black pepper and a sprinkle of fleur de sel. Bake at 425F until edges are golden and bacon is sizzling.
Remove from oven, let sit for 5 minutes. Slice and serve with additional sprinkle of fleur de sel. Serve with well chilled Riesling.
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