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Restaurants & Bars 3

Tarte flambe

Joan Kureczka | Jul 7, 200212:41 PM

Anyone know a SF restaurant doing tarte flambe (alias flammekuechen)? Just got back from a week in Alsace, where we had a version to die for done in a wood burning oven on crust that was lavash-thin. What you have is a fromage blanc, onion and bacon relative to pizza, and it's super with a good crisp riesling (read "Navarro" if you want California rather than Alsace).

I'd love to find a place doing these here, especially if they are cooked in a wood-burning oven.

Inspired, I did make some for dinner last night, and it turned out pretty decently. Used half fromage blanc from Andante dairy and half creme fraiche, white onions sliced paper thin, and match-stick sliced prosciutto ends, with a dusting of aged gruyere. My basic bread dough I couldn't roll quite thin enough to suit me (although it was still pretty good), but I also tried using some of Affi's lavash from the Ferry Plaza market and that worked well (baked at 450 for 15 minutes -- 20 minutes for the bread dough).

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