"Tarte Flambée" video

[markk]

This springs from a thread about the other bacon and onion tart from Alsace (the one with an egg-custard filling, and a flaky crust). This is the "Tarte Flambée", a rustic, unleavened bread dough rolled paper thin, topped with a creamy blend of Crème Fraîche and Fromage Frais, sprinkled with chunks of bacon (lardons) and thin slices of raw onion, and cooked in a blistering hot oven with raging flames for less than a minute.

The name "Tarte Flambée" comes from the fact that the outside edges are charred by the flames.

Curious to sample one of these, we did some research and learned that it's a country dish, not usually found in cities, and that it's served at "taverns" in the countryside that make it only at night. So, armed with directions from the hotel, we set out on a 13 mile journey out of Strasbourg down smaller and smaller roads, until we came to a village that was no more than a crossroads, and a restaurant with a shack out in the courtyard with the wood burning oven.

After we'd been there a half-dozen times, they not only let us film the entire process, they let me make one (sort of)!

(There's also a dessert version made with apples, and set aflame with Calvados when it comes to the table. I'll post that video later.)

I've posted it in two different video formats (just in case anybody has difficulties with one or the other). Hope you enjoy...

http://www.guyarts.com/tarte-flambee.mp4

http://www.guyarts.com/tarte-flambee.mov

[Dave Hatfield]

Great input and wonderful recipes, but...

I haven't seen one without pork in it. Markk has a problem with pork which leads me to ask?

What was it that he ate in Alsace?