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Tarte Flambée – Alsatian Bacon & Onion Tart – How to Make Tarte Flambée ctm magazine



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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46 Comments

  • Karlen Bell on December 7, 2016

    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

  • Feta Cheezz on December 7, 2016

    You are the Bobby Flay of your Tarte Flambée.

  • BILL SCHAFER on December 7, 2016

    oh, yeah, gotta try this one .Tillman

  • BILL SCHAFER on December 7, 2016

    note: I don't k ow where Tilman came from. must have been autocorrect. Drats!

  • SusurraSpellshield on December 7, 2016

    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.

  • Ayvorie on December 7, 2016

    you had me at the thumbnail chef john .🍴

  • Astro VS Bird mites on December 7, 2016

    chef John has such a soothing voice

  • Dani on December 7, 2016

    I never want Chef John to stop making videos!

  • Kimberly Walters on December 7, 2016

    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.

  • Renée-Lise COURTOIS on December 7, 2016

    Flammekueche…. well done!

  • 👍🏻👍🏻👍🏻👍🏻👍🏻👍🏻

  • Axolotl on December 7, 2016

    where do you get this alsatian platter?please tell where do you get your cutlery bowls,plates and stuff from.

  • Laurie Cantonais on December 7, 2016

    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 🙂

  • Norbert Paul Vossiek on December 7, 2016

    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"….

  • Shiba on December 7, 2016

    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

  • MOOSEDOWNUNDER on December 7, 2016

    Finally some meat………… 🙂

  • Spencer Kieft on December 7, 2016

    Alsatian, the Germanest type of French.

  • De Au on December 7, 2016

    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 😉

  • Genetic Freak on December 7, 2016

    I need a personal chef but I can only pay you 10 dollars a week, whattya say?

  • A A on December 7, 2016

    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.

  • Nn Nany on December 7, 2016

    is it the pizza's dough or puff pastry?

  • Natzure on December 7, 2016

    gg

  • Morris on December 7, 2016

    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?

  • Ingeborg Anne Rakvåg on December 7, 2016

    Oh Chef John you're the best at failing at your own advice :')

  • NothingXMuch101 on December 7, 2016

    I do like the "thyme" but for the sake of "time" , I'm gonna pull these off…. where does he get this stuff lol???

  • Brett Trowbridge on December 7, 2016

    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

  • 6Diego1Diego9 on December 7, 2016

    this is a very smelly recipe

  • Math429 on December 7, 2016

    You're not supposed to pronounce the 'c' in 'blanc'.

  • MrPh30 on December 7, 2016

    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 .

  • Evelynn Eleonore on December 7, 2016

    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

  • نونه سمسمه on December 7, 2016

    امممم

  • Jo on December 7, 2016

    Can I use marinara sauce and mozzarella instead of that other stuff

  • why it is flambee?

  • hawt nurse on December 7, 2016

    I thought u said "virginity" instead of rigidity lol

  • theawesomesausage on December 7, 2016

    Sweet potato french fries!

  • Eike Stremlau on December 7, 2016

    In Germany it's called originally "Flammkuchen", which is translated to Tarte Flambée.

  • Aurianinouuu on December 7, 2016

    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 !

  • Spider on December 7, 2016

    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.

  • Doriphor on December 7, 2016

    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!)

  • Hunter Lynn on December 7, 2016

    lolol "but it's fine I'm American"

  • Gummi Baer on December 7, 2016

    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 🙂

  • Peremesole on December 7, 2016

    Whats the name of the song in the background

  • Nocturne22 on December 7, 2016

    I swore you said to saute the onions until they lose their VIRGINITY and softened up.

  • SuperDave21 on December 7, 2016

    Nice Chef J

  • Allison on December 7, 2016

    I had this in Strasbourg France ages ago and I've been looking for a good recipe for this

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