Known as flammekueche in Alsatian and flammkuchen in German, tarte flambée is incredibly simple. Typically made on a piece of thin, rolled-out bread dough, it has only three other main ingredients: cheese, onion, bacon.
This not-pizza is traditionally made with fromage blanc. But I don’t have any. What I did have was almost an entire wedge of Mainland blue vein cheese that had dried out, forgotten, in the back of the dairy compartment of my refrigerator.
I also had some dregs of basil pesto in a jar, some shallots, some frozen bacon pieces, and a little Kraft parmesan. That is what I had, so it is what I used.
My not-pizza is probably not traditional flammekueche either. But it was delicious.
The base is a frozen naan. I spread it with pesto, chopped shallot, crumbled blue vein cheese, bacon pieces, and a sprinkle of Parmesan.
Under the grill (or into the turbo oven) for about ten minutes and done.