Yum. Just returned to SF from first trip to Alsace where we discovered really great tarte flambe done in a wood burning oven at a little place in Saint Marie aux Mines, where we were attending the mineral show. Fabulous very thin crust -- almost like lavash -- with a light coating of onions, fromage blanc and bacon, with a few potatos (on the fermiere variety). They also had a basic version(nature), and one with a small amount of cheese (gratine) but toppings were used with a light hand.
We had this dish elsewhere where it just wasn't the same -- too much stuff, too ordinary and more leaden. This place also proudly displayed their certificate as members of the confrerie de la vraie tarte flambe and it was entertaining watching the guy doing the baking and yelling at the overworked waitresses who had to go up and down a narrow staircase to upper rooms as well as work the main floor. An interesting place too, decorated with old mining lamps and photos.