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Friday, 15 November 2013

Tarte Flambée (My Version)

My late lunch: Tarte flambée sans crème fraîche & fromage frais...
Tarte flambée is an Alsatian version of Pizza, made of bread dough rolled out very thin in the shape of a rectangle or circle, which is covered with fromage blanc or crème fraîche, thinly sliced onions and lardons. 
It is cooked quickly at a very high temperature in a traditional wood-fired oven, or digitally modern one, nowadays!, taking its name from the fact that the edge of the dough often caught fire in the intense heat of the oven (230°C).
Normally, I am not a big fan of pizza at all. The idea of 1. buying instant pizza dough or 2. calling Pizza-delivery has never crossed my mind either. Well, not this time, Miss Anne fancied having a bite or more of extra-thin & crusty pizza, without cheese and other conventional toppings. After several rounds of her ideal pizza visualization, she finally decided to make a simple bread dough by herself, just to please her picky tongue & tummy (as usual!),  in other words... she takes her pleasure seriously!!! ;) 
1. If you use anchovies (from onions & anchovies to onions, tomatoes and anchovies or simply anchovies with puréed garlic) in lieu of bacon, it's called "Pissaladière", another French dish, traditionally from Nice.
2. Anne's version for both bread dough & filling is without cheese & cream/ only olive oil...and that she substituted lardons with chili-bologna strips...garnished with diced green & yellow capsicum and drops of her left-over Napolitana sauce in between, to create a pleasantly colorful look, to her heart's delight!

For traditional Tarte flambée recipe with cream cheese & co., including bread dough, kindly visit
Enjoy your Weekend!


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