Nestled between the Rhine River and the Vosges Mountains, Alsace is a charming area in the Grand-Est region of France known for a balanced blend of French and German cultural influences. This is evident in the architecture of cities such as Colmar as well as in Alsace’s culinary traditions. Whether you choose to call it a tarte flambée or a flammekueche, this ‘pizza’ of the Alsace is a good example of this merging of traditions.
- 1 can of ready-made pizza dough
- 200ml crème fraîche
- 1 ½ tbsp mascarpone
- Freshly grated nutmeg
- Salt (preferably fleur de sel) and fresh pepper
- 2 onions, halved and thinly sliced
- 100g lardons
- Few sprigs of thyme, leaves plucked
1Preheat the oven to 200°C and line a baking sheet with baking paper.
2Place the dough on the baking sheet and stretch it out as thinly as possible.
3Mix the crème fraîche, mascarpone, nutmeg, salt and pepper.
4Spread this evenly over the dough.
5Top with the onions, lardons and thyme.
6Pop in the oven for 20-25 minutes and serve with an aromatic Riesling.
Recipe courtesy of Paola Westbeek.