In French, it’s known as tarte flambée, in Alsatian it’s flammekueche, in German flammkuchen. Whatever you call it, it’s mouthwateringly good and we enjoyed a number of these last summer when we spent a week in Colmar in Alsace.
Basically, it’s a VERY thin crust pizza topped with lardons (bacon strips), white onions and a cream-based sauce made with fromage blanc and crème fraîche. So, uh, yeah, not exactly low-fat or low-cal…. President’s Choice have recently come out with a pretty good version of flammekeuche but it has been on my list of things to try to replicate since we got back from our trip.
To be honest, I knew I could figure this out pretty easily actually – it’s not rocket science. But what I wanted to do was lighten it up a bit since it can be pretty heavy, so this was the perfect opportunity to see whether Liberté’s Plain Greek yogurt 0% could make a suitable stand in for the fromage blanc (which we can’t really find here anyway – I would have been using sour cream mixed with mascarpone or something like that…) in this, my sixth post for Liberté.
For this recipe, I used pre-rolled butter puff pastry (another President’s Choice product that I am in love with!) but if you have a thin crust from-scratch pizza base that works for you, go for it. My way is wonderfully simple and I was thrilled with the results – the puff pastry makes it even lighter than the thin crust pizza it is supposed to be made with. I understand that making it with puff pastry makes it not as authentic but having had the real thing, I think this measures up pretty well. With just a few ingredients, this was a perfect weekend lunch… Onions, bacon, puff pastry, Liberté Plain Greek Yogurt 0%, crème fraîche and a little nutmeg and pepper – doesn’t sound like much but it tastes amazing.
- 6 strips bacon, cut into small cubes
- 1 package frozen puff pastry (about 225g), thawed
- ½ cup Liberté Greek Yogurt 0%
- 2 tablespoons crème fraîche or full fat sour cream
- 2 teaspoons powdered nutmeg
- 1 teaspoon freshly ground black pepper
- 1 medium onion, finely sliced in rings
- Salt and pepper
- If you are using a pizza stone, place it in a cold oven. Otherwise you can line a baking sheet with parchment paper.
- Heat the oven to 425˚F.
- Heat a small frying pan over medium-high heat.
- Add the bacon and cook until it's just starting to darken (don't let it get crispy).
- Remove bacon from pan and drain on paper towel.
- In a small bowl, mix the yogurt, crème fraîche, nutmeg and pepper.
- Unroll the pastry roll onto a cutting board sprinkled with cornmeal. If you are not using pre-rolled pastry, you should aim for it to be about ¼-1/8 inch thick. If you are using a baking sheet, you can place the pastry directly on the sheet.
- Spread the yogurt mixture onto the pastry. Leave a small border around the edge - this will puff up and turn golden and crispy.
- Scatter the bacon and onion rings over the surface of the yogurt.
- You can add some more nutmeg and pepper if you like here.
- Once the oven has reached 425˚F, gently slide the pastry onto the pizza stone (a pizza paddle is useful here).
- Bake for 14-15 minutes, or until the edges are puffy and golden and the bottom is crisp.
- Serve immediately.
Oh this was so delicious! I made it twice in one day actually – once to test it and once to photograph it and test it again. Both times it came out wonderfully, though I was not able to eat much of the second round. I was excited to discover that it re-heats well at 300˚F for about 15 minutes.
I can see all sorts of possibilities for this but you should try just the basic recipe first. You won’t believe that those few simple ingredients could taste so good. And no, you would have no idea that the “sauce” is lightened up. Trust me.
For more fabulous recipes and to discover their Greek yogurt line, visit Liberté now.
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