Tarte Flambée

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Kristianne

I'm a San Francisco city girl who loves to cook and enjoy the outdoors. My cooking style focuses on healthy recipes, but I have a huge sweet tooth that I am constantly fighting! When I'm not cooking/eating/photographing/writing about food, I'm at the hospital full-time or running. I'm addicted to blogging about food - www.mysanfranciscokitchen.com

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I brought this Tarte Flambée recipe home with me from my very first trip to Germany. It is normally made with creme fraiche as the sauce, but I lightened it up by using a mixture of light sour cream and creme fraiche. A splash of nutmeg and pepper makes all the difference. On top sits thinly sliced onions and chopped ham. Cheese is optional, but I like to sprinkle a little gruyere or mozzarella over the top before putting it in the oven. Tarte Flambée is best enjoyed using a very thin, crispy crust, so make sure to roll your dough out nice and thin.

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Tarte Flambée Recipe

Ingredients

  • 2 pre-made pizza dough
  • 5 oz creme fraiche
  • 3 oz light sour cream
  • 1/4 tsp nutmeg
  • 1/4 tsp black pepper
  • 1 cup prosciutto, chopped
  • 1 onion, thinly sliced
  • 1/4 cup shredded gruyere cheese

 

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Instructions

  1. Preheat the oven to 425 degrees F.
  2. Roll out the dough very thin and cover 2 greased pizza pans.
  3. Add the creme fraiche, sour cream, nutmeg and pepper to a Magic Bullet cup and blend.
  4. Spread the cream evenly between the two pizzas, and top with the onions, ham and cheese.
  5. Bakes for 10-12 minutes, until starting to brown on top.

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Makes 2 13-inch tarte flambées

 

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