Tarte flambée au munster
It is said that tarte flambée has its origins among the German speakers in Alsace.
Ingredients
Instructions
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Preheat the oven to 225°C.
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Lay the puff pastry on a baking tray and roll it thin.
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Add crème fraîche in a thin layer.
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Add onion and bacon. The onion can be pre-fried so it becomes softer, but I never do that.
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Cut the Munster cheese into thin slices and place on top.
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Bake until ready; the colour should be dark but not burnt (flambée).
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Cut into bite-sized pieces and serve.
Notes
Tips: Roll the dough extra thin, almost see-through. Tarte flambée should have a crisp, cracker-thin base, not like an ordinary pizza.
Storage: Eat straight from the oven. Tarte flambée loses its crispness quickly and does not reheat well.
FAQ: Munster is a strong cheese with plenty of character. Use half the amount if you prefer a milder flavour, or mix it with a neutral white cheese.
Nutrition per serving
- Calories
- 228 kcal
- Carbohydrates
- 3 g
- Protein
- 3 g
- Fat
- 23 g
- Saturated fat
- 12 g
- Polyunsaturated fat
- 2 g
- Monounsaturated fat
- 8 g
- Cholesterol
- 47 mg
- Sodium
- 103 mg
- Potassium
- 117 mg
- Fiber
- 1 g
- Sugar
- 2 g
Nutrition values are estimates.