Dylan Brown | Crumbs
Dylan Brown | Crumbs
Alsace is in France, but much like other regions outside the netherworld of Paris, this French province located just a hop over the Rhine from Germany, is a completely different world. The snobby, cold French stereotype — which I believe is just the lack of groveling in customer service and the very real annoyance of tourists in any city — is an errant one in Strasbourg.
However, especially here in the capital of Alsace, the stereotype of wondrous, rich cuisine is as inescapable as carbohydrates amidst the enticing aroma of the boulangeries bakeries, two to a street corner.
The most famous offering of the Alsatian gastronomic tradition is an accessible dish right up the college student’s alley — bacon and pizza dough.
Without knowing a little about its homeland, tarte flambée — or Flammkuchen to the hordes of German retiree tourists who visit Strasbourg just to try it — is simply thin-crust pizza with a white sauce.
But, if you venture out into one of the small traditional Alsatian villages, or happen to find a local festival with ovens blazing as I did, one will experience something quite different than Domino’s latest attempt at an artisan pizza.
Rooted in the traditions of a region that has maintained its distinct identity despite the nationality tug-of-war between France and neighboring Germany in previous centuries, tarte flambée is as unique as Alsace. The melding of German and French influences produces a warm, personable dish. Tarte flambée is as Alsatian as the white-bearded, mountain of a man who served me my pie and then returned to stoking the wood fires in his shorts, despite the nip of autumn air.
However, while the aesthetics of grandfather Alsace serving you may be out of reach, Muscovites rejoice because the taste is just 30 minutes away.
Ingredients
- Tablespoon olive oil
- Tablespoon butter
- Large, sweet onion sliced lengthwise into long strips.
- 4 slices of bacon—or a lot more depending on how American you are feeling.
- Cup of crème fraîche (This may be tough to find, but an American-supermarket alternative is to add some heavy cream to sour cream.)
- Teaspoon salt
- Teaspoon pepper
- Teaspoon nutmeg
The dough
Try a traditional pizza dough recipe or, for those short on time, a pre-made crust. The only key is to make sure you roll out the dough to a mere one-fourth of an inch. Shape the dough into a rectangle if you are feeling especially French.
Preparation
- Preheat oven to 450 degrees.
- Heat oil and butter in a large sauté pan on medium heat.
- Add onion and sauté until it is soft and translucent.
- In a separate bowl combine onion, crème fraîche and spices.
- Cook bacon until crisp.
- Spread mixture over crust.
- Crumble bacon over the top.
- Bake for 15 minutes or until edges are golden brown.
- Bon Appétit