No tarts were flamed in the making of this dish.
After a visit to the French Alps last year, I’ve become somewhat enamored with the Alsace region of France. I do not know why, if you’re a geography buff you’ll gladly point out that the French Alps aren’t very close to the Alsace region, and I didn’t even visit the Alsace region of France at all. I think I like the fact that the whole area is a bit of a blend; German sensibility coupled with that French je ne sais quois.
Sadly, I didn’t even realize Strasbourg was in France. Yikes.
Moving on from my unapologetic American lack of European knowledge, for whatever reason I’ve been leaning into all things Alsatian. Wine (their Reislings are dry!), champagne (I haven’t tried it yet but it’s in the fridge waiting for warmer weather and a celebratory moment), and then, of course, cuisine.
Tarte Flambée is one of the area’s more popular dishes. Calling it “pizza” doesn’t really hit the mark, nor does calling it a savory pie or galette. It’s kind of its own thing. I believe it’s supposed to be cooked, however, in a wood-fired oven much like pizza. As a result, I’m a big fan of utilizing the pizza stone for this one.
One swap here is cream cheese for the more traditional “fromage blanc,” which can be hard to find. Cream cheese isn’t as sour/tart as fromage blanc but it’s just so easy to find. And, since we are kind of half-assing this thing anyway, it’s a great substitute. Instead of making my own dough, I opt for the ever-simple premade pie crust. If I made my living selling tarte flambée, sure, I’d probably make the crust from scratch. It’s also not unheard of to use pizza dough with this recipe. I, however, think pizza dough is a bit too fluffy and I think the real thing is somewhere in between a pie crust and a pizza dough.
Either way, with a pre-made crust, this recipe is so fast and simple, yet decadent enough to impress your guests and they will say things like, “Laura, I gotta say. The quality of food at your house just keeps getting better and better!”
Oh, stop. :)
- 1 premade pie crust, thawed completely alternatively, you could use pizza dough
- 1 cup cream cheese room temperature
- 1/2 cup crème fraîche room temperature
- 1/4 tsp freshly grated nutmeg
- salt and pepper to taste
- 6-8 oz thinly chopped wild hog ham
- 1 medium red onion thinly sliced
Heat an oven to 500 degrees with the pizza stone in it. Mix the cream cheese, crème fraîche, nutmeg, salt and pepper until well incorporated. Set aside.
On a large piece of parchment paper, unroll the pie crust. Pinch together any cracks or splits that may happen during the unrolling process. Spread the cheese mix over the pie crust, leaving about 1/4" around the edge. Spread the sliced hog ham and onions evenly on top.
Pull out the pizza stone and carefully transfer the flat pie (on the parchment) to the pizza stone. Bake until crispy and starting to brown - about 8-10 minutes.