Alsatian Beer Pie (Tarte Flambée)
Baking and Desserts • German
Description
Tarte flambée is served on a wooden cutting board, cut into pieces. In traditional restaurants, when serving a group of guests, only one of the ordered tarte flambées is placed in the center of the table, while others are brought as they eat, so they do not cool down. If one guest is served, or if guests have ordered different types of the dish, each is given their own board with tarte flambée. In this case, it is convenient to eat the dish not from a plate, but directly from the board, with a fork or by hand. Many restaurants offer unlimited tarte flambée for a certain fee. The waiter will bring new portions until stopped. Since tarte flambée is cooked over an open flame at a high temperature of up to 350 degrees Fahrenheit, the edges of the flatbread may burn. This is not a flaw in the dish; on the contrary, it indicates the traditional cooking method. In some restaurants, tarte flambée is served only in the evening. The dish is enjoyed with white Alsatian wine or beer.
Ingredients
- Water 5 fl oz
- Olive Oil 0 fl oz
- Salt 0 oz
- Wheat Flour 10 oz
- Dry yeast 0 oz
- Sour Cream 5 oz
- Cottage cheese 5 oz
- Bacon 5 oz
- Onion 2 pieces
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a bowl, mix flour, yeast, salt, water, and olive oil. Knead by hand for 5–10 minutes. Let it rest in a warm place for 30 minutes. Then roll the dough very thin.
Step 2
Mix sour cream and cottage cheese and spread evenly over the dough. Top with diced onion, bacon, and green onion.
Step 3
Place in a preheated oven at 465°F (about 464 degrees Fahrenheit) for 7 minutes.
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