French Tart Flambée (Alsatian Pizza) Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">350g bread flour (plus extra for dusting)</li><li class="ingredients-single-item">1 tsp active dry yeast</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">1 tsp sugar</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">200ml lukewarm water</li><li class="ingredients-single-item">200g crème fraîche (or sour cream)</li><li class="ingredients-single-item">200g bacon lardons (or thick-cut bacon, cut into small pieces)</li><li class="ingredients-single-item">3 large onions, thinly sliced</li><li class="ingredients-single-item">1 tbsp unsalted butter</li><li class="ingredients-single-item">¼ tsp freshly ground nutmeg</li><li class="ingredients-single-item">Freshly ground black pepper, to taste</li><li class="ingredients-single-item">2 tbsp fresh thyme leaves (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Pizza stone or baking steel</li><li class="equipment-single-item">Pizza peel or rimless baking sheet</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Large heavy-bottomed skillet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a large mixing bowl, combine the flour, salt, sugar, and yeast. Create a well in the center and pour in the lukewarm water and olive oil. Mix until a rough dough forms, then transfer to a floured surface and knead for 8-10 minutes until smooth and elastic. The gluten development during this kneading is crucial for achieving that paper-thin crust later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm spot for about 1 hour, or until doubled in size. The slow rise develops flavor in the dough while allowing the gluten to relax, making it easier to roll out ultra-thin.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the dough is rising, prepare the toppings. In a large heavy skillet over medium-low heat, melt the butter and add the thinly sliced onions with a pinch of salt. Cook slowly for 25-30 minutes, stirring occasionally, until the onions are completely soft and caramelized to a golden color. The slow cooking develops natural sugars in the onions, adding wonderful depth of flavor to your tart.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In a separate pan, cook the bacon lardons over medium heat until they release their fat and begin to crisp, about 5-7 minutes. Remove with a slotted spoon and drain on paper towels. Don't make them too crispy as they'll cook further in the oven.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Place your pizza stone or baking steel in the oven and preheat to the highest temperature your oven can reach (ideally 250-290°C/480-550°F) for at least 45 minutes. The intense heat will mimic a traditional wood-fired oven, creating the perfect char on your tart.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a small bowl, mix the crème fraîche with the freshly ground nutmeg and a generous amount of black pepper until well combined. This creamy mixture will be the base of your tart, replacing traditional tomato sauce used in Italian pizzas.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Once the dough has risen, punch it down and divide into 4 equal portions. On a generously floured surface, roll each portion into an extremely thin rectangle or oval (about 1-2mm thick). Traditional tart flambée should be almost paper-thin – you should be able to see your hand through it when held up to light.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Dust your pizza peel or rimless baking sheet with flour and carefully transfer one rolled-out dough onto it. Working quickly (to prevent sticking), spread a thin layer of the crème fraîche mixture over the dough, leaving a small border around the edges. Scatter with a quarter of the caramelized onions and bacon lardons.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>With a quick jerking motion, slide the prepared tart onto the hot pizza stone or baking steel. Bake for 3-5 minutes, until the edges are charred and crispy, and the bottom is browned and crisp. Watch carefully as it cooks very quickly at high heat. The name "flambée" refers to the flames that historically licked the edges of these tarts in wood-fired ovens.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Remove the tart using the pizza peel and repeat with the remaining dough portions and toppings. If desired, sprinkle with fresh thyme leaves immediately after removing from the oven. Serve hot, cutting into slices with scissors or a pizza wheel. Traditional tart flambée is meant to be enjoyed immediately while the contrast between the crisp base and creamy topping is at its peak.</li></ol>