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tarte flambée (flammekueche)

The origins of the tarte flambée (flammekueche - kind of french style pizza) reach to Alsatia in the north east of France. This is the basic recipe (I received from Roland) for a simplified version of this tasty meal.

ingredients (for 2 - 3 persons)

for the spread

200
(7.1 gram
oz) curd cheese

75
(2.6 gram
oz) creme fraiche

2 yolks

150
(5.3 gram
oz) diced alsatian bacon

100
(3.5 gram
oz) diced onions

olive oil

salt, pepper, nutmeg apple

for the batter

1 portion pizza batter mix for a medium sized round pizza

preparation

glaze the diced onions in olive oil
stir curd cheese, creme fraiche and yolks utilizing a fork
spice the mixture with salt, pepper and a sound amount of grated nutmeg apples
add diced bacon and cooled off onions
prepare the pizza batter according to the mixture's directions.
roll out the batter as thin as possible, covering a complete backing tray
put the spread ontop of the batter
insert the flammekueche into a pre-heated oven at 250 °C/482 °F
baking time approx. 15 mins - the flammekueche is good, when it's slightly tanned

alterations

put grated cheese (e.g. mozzarella) ontop of the spread before baking
experiment with the addition of mushrooms, leek, herbs, tomatoes, chillies
for a sweet version prepare the spread applying apples, cinnamon and sugar along with the curd cheese, creme fraiche and yolks

hints

prepare more than one portion of the spread and deep freeze the other portions for later use