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Inspired by the Alsatian flammenküche, which is a tart with onions, cream, and bacon, this dish is an homage to cuisine from German-speaking Europe (Alsace, Austria, Belgium, and Germany in particular). Because we like to make things a little more interesting, we decided to add some leeks, crème fraîche, and a mix of herbs. Serve this tart alone, or paired with a Butter Lettuce and Pumpkin Seed Salad.
What to buy: We recommend taking the time to make this dough from scratch with our Pie Dough recipe, which will lend a flaky butteriness to the dish. Of course, if you are short on time, go ahead and use a store-bought crust. Just try to get the best you can find.
Crème fraîche is a naturally thickened fresh cream with a tangy flavor and a rich texture, and it does not curdle or separate when heated. If you can’t find it, sour cream is a decent substitute.
Game plan: Here are some tips on how to make the dough. It can be made well ahead of time and then rolled out and formed when you are ready to make the tart. Also, the onions and leeks could be sautéed up to a day ahead. Just don’t combine them with the herbs and the crème fraîche until you are ready to bake the tart, because you don’t want the flavors to become too intense.
This recipe was featured as part of our Moktoberfest! menu.
Beverage pairing: Serve with a light pilsner, such as Czechvar, or with a British stout, like Samuel Smith’s Imperial Stout. For wines, a cool, clean Pinot Blanc from, say, Alsace, Austria, or Oregon provides a creamy texture to complement this tart, along with just enough underlying acidity to cut through the richness. We recommend the 2005 Elk Cove Willamette Valley Pinot Blanc.
by Dan Koday | Pale pink in color, rosé looks pretty divine submerged in a half-melted ice bucket drenched by sunlight...