Alsatian Beer Pie (Tarte Flambée)
8 servings
30 minutes
The Alsatian pie known as tarte flambée is a traditional dish from the Alsace region on the border of France and Germany. Its history traces back to village kitchens where thin dough was burned in ovens to check the temperature before baking bread. The light and crispy base is topped with a fragrant mixture of sour cream and cheese curd, complemented by bacon and onions on top, creating a harmony of flavors – creamy tenderness, smoky richness, and a hint of spiciness. Baked at high temperatures, tarte flambée acquires a golden color and crispy crust that pairs perfectly with a glass of cold beer. This dish symbolizes gastronomic simplicity while being exquisite, ideal for friendly gatherings and cozy evenings.
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.
- Wheat flour: 325 g
- Dry yeast: 10 g
- Salt: 5 g
- Water: 190 ml
- Olive oil: 15 ml
2
Mix sour cream and cottage cheese, and spread it evenly over the dough. Sprinkle with diced onion, bacon, and green onion on top.
- Sour cream: 200 g
- Curd mass: 200 g
- Bacon: 200 g
- Onion: 2 heads
- Freshly ground black pepper: to taste
3
Place in a preheated oven at 240 degrees for 7 minutes.