Tarte Flambee

This thin crust "pizza" is made from unleavened dough and bakes up crisp and crunchy. Topped with onion, ham and cheese, it is a popular dish in Alsace, France. While the basic version is delicious as a snack for 4 people, you can add additional toppings you would normally put onto pizza to make it a meal for 2, which is what I did. It has become a wonderful alternative when craving pizza without all the heavy dough and cheese that usually comes with it. Great with a salad or as a snack with a glass of white wine.

Dough Ingredients

• 2 cups plain flour, sifted, plus extra for dusting

• 1/2 tsp salt

• 150ml tepid water

• 2 tbsp olive oil (I use garlic infused olive oil to give the dough a bit of flavor)

Topping

• 1 cup full-fat crème fraiche (I substituted mascarpone with a teaspoon of sour cream which worked really well)

• 1 large red onion, finely sliced

• 1/2 cup smoked bacon lardons or diced pancetta, fried until browned

• 1/2 cup sliced button mushrooms, lightly browned

• 1/2 cup pineapple chunks (optional)

• 4 slices prosciutto, torn into small pieces

• 2 cups Emmental or Gruyère cheese or a mixture, grated

• Salt and black pepper

Method

1. Mix the flour and salt in a bowl, then add the water and oil and bring everything together to make a rough dough. Cover the dough ball with a kitchen towel and leave to rest at room temperature for around 30 minutes.

2. Transfer the dough to a floured board and knead well. Roll the dough to form a thin (around 2 mm thick) rectangle, and place on a baking sheet pined with parchment paper.

3. Preheat the oven to 450 F or as hot as your oven will go. Spread the crème fraiche over the dough, leaving a little border around the edges to allow them to crisp up, then dot with the onion, lardons/pancetta, mushrooms, pineapple, and finally the grated cheese. Season with salt and pepper.

4. Bake for 10-12 minutes or until the base is crisp and the cheese is bubbling. Slide the tart on to a wooden board and use a pizza cutter to slice it into portions.

5. Serve immediately.