Blue Tarte Flambée

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.

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About Uisce úr

Though I am old with wandering Through hollow lands and hilly lands, I will find out where she has gone, And kiss her lips and take her hands; And walk among long dappled grass, And pluck till time and times are done, The silver apples of the moon, The golden apples of the sun.
This entry was posted in Bacon, bread, Breakfast, cheese, Con-fusion cooking, fusion, Indian, Italian, Uncategorized and tagged , , , , , , . Bookmark the permalink.

One Response to Blue Tarte Flambée

  1. Pilgrim33 says:

    Batchelor cooking at it’s best

please comment

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