Updated: Mar 15
About 2 weeks ago, I posted a French theme grilled pizza called The Pissaladière. This is the 2nd installment; this is The Tarte Flambée and this is truly inspired by one of my Instagrammers I was talking about. There's another term for it and it is called, "Flammenkeuche". It is an Alsatian dish, mainly around the northeast of France and south of Germany region. It is traditionally made up of a very thinly rolled out bread dough in the shape of a rectangle, which is then covered with a French yogurt aka "Fromage Blanc" or crème fraîche plus thinly sliced onions and lardons as toppings. This is her post:
Just like what I did for my pissaladière grilled pizza, I clotted the yogurt mixture. As you should know by now, I do not consume any other cuts of meat, except for chicken, so I have to improvise as lardons are traditionally used. Lardons are actually very fatty bacon. To replicate those smokey bits of charred fat, I used my good old Chinese BBQ Chicken Jerky. I also dry roasted my onions to add another layer of smokey funk.
It is tough to choose a favorite between this Tarte Flambée and The Pissaladière. Each has its own uniqueness. But if I really have to choose, I will go with The Pissaladière. There is something about that fabulous combination of caramelized onions and the yogurt sauce. How about you? Which will you choose?
(Make 3 grilled pizzas)
Fromage Blanc, 1/8 Cup
Crème Fraîche, 1/3 Cup
Parmigiano Reggiano Freshly Grated, 1 TBSP
Fleur de Sel, Pinch
White Pepper, Pinch
Nutmeg Freshly Grated, Pinch
Chili Flakes, Pinch
Yellow Onion Thinly Sliced, 1
Grilled Pizza Dough, 3 Dough Balls
Sesame Oil, For Brushing
Chinese BBQ Chicken Jerky Sliced Into Strips, 1/2 Recipe
Fresh Parsley, A Handful
Pure Honey, For Drizzling
Griddle / Grill Oven
Please visit my "My Grilled Pizza Journey and Beyond" page for more information.
Please visit my "Grilled Pizza Dough" page for the recipe.
Please visit my "Chinese BBQ Chicken Jerky" page for the recipe.
Preheat oven to broil setting.
In a heat proof shallow bowl, add fromage blanc, crème fraîche, parmigiano, fleur de sel, white pepper, nutmeg and chili flakes.
Stir to combine well. Stir, stir, stir.
Wack into the oven and broil for about 5 mins or until it becomes dirty shade of white.
Keep an eye on it as it will burn very fast.
Remove from heat and set aside.
In a griddle over medium heat, add the onion.
Dry roast until lightly charred on both sides.
Remove from heat and set aside.
Once you have rolled out your pizza dough, brush the dough with sesame oil using a pastry brush.
*Remember to use a fork and gently poke all over. This is crucial as it will prevent the crust to puff up.*
In a griddle over medium heat, gently place in the dough oiled side down.
Carefully and gently, using your hands to press down the dough to make sure the whole dough sits fully on the griddle.
Brush the top with more sesame oil.
Grill until almost charred.
Flip the dough.
Spread a thin layer of the Fromage Blanc mixture onto the pizza.
Place the onion over the top, distributing them evenly.
Scatter the chicken jerky strips over the top.
Immediately cover the griddle to generate steam.
As soon as the bottom is charred, remove the cover.
Remove the pizza from heat and transfer onto a serving plate.
Immediately, using a pair of scissors, cut the parsley over the top.
Finally, drizzle some honey over the top in a spiral motion.
Repeat the steps for the remaining pizzas.
Slice and serve immediately.