Sponsored post*
While most food bloggers are already posting Christmas recipes I am turning once again towards a classic, down-to-earth recipe, an original tarte flambée with arugula oil. I still haven’t got into the spirit of Christmas this year, although I’m already in the middle of developing some Christmas recipes. (Oops, it’s out now. Well, they are coming soon!)
The tarte flambée is a dish that is typical for the Alsatian (an eastern part of France) and South German region. With its very thinly rolled out bread dough it is similar to the Italian pizza, but instead of tomato sauce the Alsatians use sour cream and the cheese is sometimes left out. Apart from the sour cream the tarte flambée is usually topped with bacon and onion.
The name might suggest that the tarte is flambéed (a procedure in which alcohol is added and then inflamed), which is not the case here. Instead, it is originally baked in a wood-fire oven, which gives the tarte a very special flavor. But don’t worry, it tastes equally wonderful if cooked in a simple oven. Just make sure that the temperature is very high (250°C/475°F) and that you don’t overcook the tarte. It’s done in 10-15 minutes.
This tarte flambée recipe gives you ample scope for your imagination. You can vary the topping in a lot of different ways, for example, use crème fraiche instead of sour cream and use toppings like figs, goat cheese, honey, thyme, smoked salmon, arugula, ham, and so on.
This recipe was provided by the Austrian website gutekueche (written in German) which also offers a wide variety of different tarte flambée recipes. So, if you speak German, this website is worth a visit!
Tarte Flambée
For the pizza dough:
2 cups (500 g) flour, all-purpose
7 g dried yeast
1 ½ teaspoon salt
4 tablespoons olive oil
2 eggs (at room temperature)
1 cup (250 ml) milk (lukewarm)
For the topping:
1 cup (250 ml) sour cream
½ lb (230 g) pancetta
¼ lb (100 g) prosciutto di parma
3 red onions (about ½ lb)
½ lb (230 g) grated cheese (Emmental-type)
2 tablespoons chopped chives
salt, pepper, grated nutmeg
For the arugula-oil:
½ cup (100 ml) olive oil
50 g arugula
½ teaspoon salt
For the pizza dough combine the flour, the salt and the yeast in a bowl. If you use a stand mixer, add the lukewarm milk, the eggs and the olive oil and knead the dough until it becomes silky-smooth. If you make the dough by hand, add the milk, eggs and olive oil and combine everything with a wooden spoon. Turn onto a floured surface and knead until the dough gets a silky-smooth surface. Transfer the dough to a bowl, cover the bowl tightly and leave to rise for about 30-45 minutes.
Preheat the oven to 250°C/475°F/gas mark 9.
For the arugula oil cut the arugula in smaller pieces. Put the arugula, oil and salt into a bowl. Use an immersion blender to make a paste.
Put the sour cream into a bowl and season with salt, pepper and ground nutmeg. Cut the pancetta and prosciutto di parma in 1 inch strips. Peel the onions, halve them and cut them into very thin rings. Finely chop the chives and grate the cheese.
Turn the pizza dough onto a lightly floured surface and divide into 4 equal pieces. Roll each piece very thinly on a piece of parchment paper. Spread the sour cream on the 4 pieces, then top with the pancetta, prosciutto and cheese. Finally blob the arugula oil onto the tartes. Transfer the 4 sheets of parchment paper with the tartes onto baking sheets and bake in the preheated oven for about 10-15 minutes.
Note: If you have more than one baking sheet, you can bake them at the same time. You must be careful, though, as the individual tartes might be ready to be taken out of the oven at different times! They are originally served on a wooden chopping board, cut into smaller pieces and eaten with one’s hand.
*This is a sponsored post for which I was compensated by gutekueche. I only cooperate with companies if I can honestly provide my own, honest opinion and if I am convinced that the products or services they offer are very good.
Finally, here is the recipe for printing:
- [b]For the pizza dough:[/b]
- 2 cups (500 g) flour, all-purpose
- 7 g dried yeast
- 1 ½ teaspoon salt
- 4 tablespoons olive oil
- 2 eggs (at room temperature)
- 1 cup (250 ml) milk (lukewarm)
- [br]
- [b]For the topping:[/b]
- 1 cup (250 ml) sour cream
- ½ lb (230 g) pancetta
- ¼ lb (100 g) prosciutto di parma
- 3 red onions (about ½ lb)
- ½ lb (230 g) grated cheese (Emmental-type)
- 2 tablespoons chopped chives
- salt, pepper, grated nutmeg
- [br]
- [b]For the arugula-oil:[/b]
- ½ cup (100 ml) olive oil
- 50 g arugula
- ½ teaspoon salt
- For the pizza dough combine the flour, the salt and the yeast in a bowl. If you use a stand mixer, add the lukewarm milk, the eggs and the olive oil and knead the dough until it becomes silky-smooth. If you make the dough by hand, add the milk, eggs and olive oil and combine everything with a wooden spoon. Turn onto a floured surface and knead until the dough gets a silky-smooth surface. Transfer the dough to a bowl, cover the bowl tightly and leave to rise for about 30-45 minutes.
- Preheat the oven to 250°C/475°F/gas mark 9.
- For the arugula oil cut the arugula in smaller pieces. Put the arugula, oil and salt into a bowl. Use an immersion blender to make a paste.
- Put the sour cream into a bowl and season with salt, pepper and ground nutmeg. Cut the pancetta and prosciutto di parma in 1 inch strips. Peel the onions, halve them and cut them into very thin rings. Finely chop the chives and grate the cheese.
- Turn the pizza dough onto a lightly floured surface and divide into 4 equal pieces. Roll each piece very thinly on a piece of parchment paper. Spread the sour cream on the 4 pieces, then top with the pancetta, prosciutto and cheese. Finally blob the arugula oil onto the tartes. Transfer the 4 sheets of parchment paper with the tartes onto baking sheets and bake in the preheated oven for about 10-15 minutes.
