Learn how to make a Tarte Flambée recipe! Go to http://foodwishes.blogspot.com/2016/12/tarte-flambee-alsatian-bacon-onion.html for the ingredient amounts, more information, and many, many more video recipes! I hope you enjoy this easy Alsatian Bacon & Onion Tart!
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You never want to be on your death bed and the last words you say is "I never made homemade cheese" What? "I never made …" and then you die. – Chef John 2008
You are the Bobby Flay of your Tarte Flambée.
oh, yeah, gotta try this one .Tillman
note: I don't k ow where Tilman came from. must have been autocorrect. Drats!
Neat thing is in Germany(and France as well, probably) you can buy premade, pre-rolled flammeküche crusts in the store. I've been eating these things my whole life and also made home made ones a few times. What I can recommend doing is instead of using pizza dough I'd prepare one that's actually closer to a bread. I'm going to post the ingredients for one pizza sized flammeküche recipe a baker friend of mine used at work and how to cook it:
250g bread flour(or Type 00)
138g water, room temperature
1g fresh yeast
4g olive oil
3g salt
Combine ingredients, knead until silky, then store in a cling film covered bowl in the refrigerator for around 24 hours.
Then take the dough out, let it come to room temperature for 30 minutes while preheating the oven to its maximum temperature.
Roll out the dough as you've seen in the video, top with what the video suggests or if you like it sweet, a 1:1:1 mixture of sour cream, creme fraiche and cheese curd topped with thinly sliced apple rings and cinnamon. Bake for however long it takes, it's usually only about 3 to 5 minutes.
you had me at the thumbnail chef john .🍴
chef John has such a soothing voice
I never want Chef John to stop making videos!
I usually burn my onions on purpose because I hate the taste of raw onions and do anything to avoid it (and I actually don't mind them extremely well done because I'm a freak like that), but this looks delicious! I think I'll try this someday.
Flammekueche…. well done!
👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻
where do you get this alsatian platter?please tell where do you get your cutlery bowls,plates and stuff from.
Actually, it's an Alsacian meal, from the north east of France, a region located on the german border. Therefore It's a french meal and not a german one 🙂
Chef John, @3:00: formage blanc? White deformation? Well, almost. Which reminds me of a joke: Why do the French always look so sad on photographs? They say: "fromage"….
I think chef john knows what's his next 1000 dishes would be and he already wrote all the jokes and puns for those videos
Finally some meat………… 🙂
Alsatian, the Germanest type of French.
A bit of juniper mixed into the Creme fraiche works beautifully as well… take it from a German from the border region who loves French food 😉
I need a personal chef but I can only pay you 10 dollars a week, whattya say?
Another incredibly delicious variation is creme fraiche, goats cheese, rosemary and honey 🙂 The honey gets drizzled over in the end once its out of the oven.
is it the pizza's dough or puff pastry?
gg
chef john, do you think this recipe could be done with the same sauce and toppings, but with a tortilla as the base and have the same deliciousness?
Oh Chef John you're the best at failing at your own advice :')
I do like the "thyme" but for the sake of "time" , I'm gonna pull these off…. where does he get this stuff lol???
king ranch chicken casserole, Greek lemon chicken, smothered pork chops coq au Vin and all of your techniques, thank you chef for these amazing recipes that I have followed and become a local culinary pro for all because of your tutelage
this is a very smelly recipe
You're not supposed to pronounce the 'c' in 'blanc'.
It is from Alsace, the German part of France where the first language is German, second language is French. Choucroute is from the region also. Lorraine is also the neighbour region there , same as Alsace .
I'm not scrolling down into the comments because I just know it's gonna be people fighting over Elsas-Lorraine as if this was the 20th century
امممم
Can I use marinara sauce and mozzarella instead of that other stuff
why it is flambee?
I thought u said "virginity" instead of rigidity lol
Sweet potato french fries!
In Germany it's called originally "Flammkuchen", which is translated to Tarte Flambée.
Tarte flambée isn't really made out of pizza dough, a non-rising dough is used instead, between pizza and azym bread. It makes the bottom truly thin and crispy. And we usually don't pre-cook the onions and the bacon – since everyone at the table is sharing the tarte flambée, we all have an onion breath in the end so no one cares. But thanks for popularising this staple dish of my region !
I bought a jar of whole Nutmeg just because of your videos. I only intended to buy a small container, which had only 2 nuts in it I think…but…they were out. So, I just bought the big jar that has more like 6 nuts in it. Yeah….I've made your pumpkin pie cheesecake 3 times now, and your mac and cheese recipe twice, and I've barely used half of ONE nutmeg. This jar is going to last me for the rest of my life. It's probably going in my Will.
All the tartes flambées I've ever eaten had bubbles. Big, empty, crispy, almost charred bubbles! Bonus points if your tarte flambée is rectangular! (A pizza stone might also help, I don't know!)
lolol "but it's fine I'm American"
Waaaaaay to thick 😉 It must be rolled out very thin for that extra crisp. And its so much better without the pre cook thing but with a pizza Stone in a hot oven or better bbq 🙂
Whats the name of the song in the background
I swore you said to saute the onions until they lose their VIRGINITY and softened up.
Nice Chef J
I had this in Strasbourg France ages ago and I've been looking for a good recipe for this
Check out the recipe: https://www.allrecipes.com/Recipe/256547/Tarte-Flambee-Alsatian-Bacon-Onion-Tart/