{"id":2989,"date":"2011-07-28T14:42:39","date_gmt":"2011-07-28T21:42:39","guid":{"rendered":"http:\/\/www.chefmorgan.com\/?p=2989"},"modified":"2012-05-15T15:33:11","modified_gmt":"2012-05-15T22:33:11","slug":"it-is-hot-in-here-tarte-flamblee-with-alsacian-slaw-%e2%80%9cah-weee%e2%80%9d","status":"publish","type":"post","link":"https:\/\/www.chefmorgan.com\/engine\/it-is-hot-in-here-tarte-flamblee-with-alsacian-slaw-%e2%80%9cah-weee%e2%80%9d","title":{"rendered":"it is hot in here: tarte flambl\u00e9e with Alsacian slaw … \u201cah weee\u201d"},"content":{"rendered":"


\n\"wooden<\/a><\/strong><\/p>\n

it is hot in here: tarte flambl\u00e9e with Alsacian slaw … \u201cah weee\u201d<\/strong><\/p>\n

<\/strong>The region of Alsace is beautiful and full of wonderful people, A.O.C. wines (such as Muscat, Gerw\u00fcrztraminer, and Riesling) and its own culinary traditions one of which is tarte flambl\u00e9e<\/em> (also known as flammek\u00fcche)<\/em>. In a nod to this special region of France, tarte flambl\u00e9e served with a<\/span> lardon and apple cabbage slaw<\/em><\/span> is this week\u2019s simple pleasure<\/em><\/span>.<\/span><\/p>\n


\n\"Tarte<\/a><\/em><\/span><\/span><\/p>\n

Flamb\u00e9 <\/em><\/span>(flom bay) comes from the verb flamber <\/em><\/span>which means one of  two things: (1) the use of a flame to remove the down from poultry; or (2) tipping your saut\u00e9 pan enough so that the alcohol in your pan catches fire. In the latter case, the drama ends as quickly as it begins because once the alcohol is gone from your pan, so too is your fire.  Contrary to the visual images that the name \u201ctarte flambl\u00e9e<\/em><\/span>\u201d conjures up, no \u201cflambl\u00e9\u201d<\/span><\/em> is involved in the poultry\/feather or fire capacity. Rather, the name comes from practical purposes; after bakers raked the coals in their oven they would bake some rolled-out \u201csample\u201d dough to test the oven to see if it was hot enough. That testing dough became the base for what  is now known as tarte flambl\u00e9e<\/em><\/span>. <\/span><\/p>\n

 <\/p>\n

Tarte flambl\u00e9e<\/em><\/span> is generally described as a pizza. It is (but a pizza is really nothing more than a savory tart). In any event, the p\u00e2te a pain <\/span><\/em>(the dough) for a t<\/em><\/span>arte flamblee<\/span> is<\/span><\/em> rolled out very, very thin and when baked it is a little crispy like a cracker (except leaven with yeast). Cr\u00e8me fra\u00eeche and grated cheese (and sometimes fromage blanc too) are combined to cover the dough and are topped with thinly sliced raw onions and lardons.  The tart is baked and served immediately while hot.<\/span><\/p>\n

I modified classic tarte flambl\u00e9e<\/span><\/em> slightly by adding fresh fennel seeds to the dough. Fennel seeds are commonly used in baked goods in Alsace. I also cut back on the dairy but bump up the flavor with those tastes Alsacian in character: Munster cheese, Reisling and pain d\u2019espice. Partially cooking (and draining) the lardons separate from the tart will keep  your tart from soaking in pork fat. The result is one which I believe you will enjoy and will be pleased to serve to your guests.<\/span><\/p>\n

 <\/p>\n

\"fennel<\/a><\/span><\/p>\n

Lastly, tarte flambl\u00e9e<\/span><\/em>  is usually served by itself with a frosty beverage. In my opinion if you serve a white you need a green. Our “green” is a cabbage slaw true to the flavors of Alsace: cabbage, honey, lardons, and apples. <\/span>Tarte flambl\u00e9e<\/span><\/em> can be a starter, a meal or shared as a snack. However you enjoy it just make sure your oven is really, really<\/em>  hot.<\/span><\/p>\n

Je vous souhaite un bon app\u00e9tit <\/em>!<\/em><\/span><\/p>\n

 <\/p>\n

LM<\/span><\/p>\n

 <\/p>\n

 <\/p>\n

\"Tarte<\/a><\/p>\n

 tarte flambl\u00e9e
\n<\/strong><\/span>(\u00e0 ma fa\u00e7on)<\/strong><\/span><\/p>\n

stats:<\/span><\/span><\/p>\n

yield: one tart<\/span><\/p>\n

what you need:<\/span><\/span><\/p>\n

quality premade pizza dough for one tart
\n<\/span>1 teaspoon fennel seeds
\n<\/span>1\/2 cup cr\u00e8me fra\u00eeche
\n<\/span>3 tablespoons grated quality Munster cheese
\n<\/span>a pinch of pain d\u2019\u00e9pice
\n<\/span>2 tablespoons Riesling (or similar white wine)
\n<\/span>1 cup thinly sliced white onion
\n<\/span>4 ounces lardon
\n<\/span>1\/2 teaspoon kosher salt
\n<\/span>a couple turns on the pepper mill of black pepper<\/span><\/p>\n

how to:<\/span><\/span><\/p>\n