I believe tarte flambée, or flammekuchen, is a dish from the Alsace region. Traditionally a thin leavened bread topped with crème fraîche, onions and bacon lardons, then baked in a wood fired oven.
This quick recipe I improvised one lunch time when there was not much in the fridge for lunch, save for an open pack of ham, crème fraîche and a small onion that my son had brought back from a gardening club at school. Traditionally, I assume the bread would be leavened with yeast, but this quick version uses self-raising flour.
For the base
Self raising flour, a heap the size of a tennis ball.Pinch of salt
Half a teaspoon dried mixed herbs
A glug of garlic infused oil, say about 2 tsp
Enough cold water to make a soft dough.
Don't worry if you add a little too much water and the dough is sticky, just add a little more flour until the dough stops sticking to your hands as you work it.
Roll out the dough to an oval or oblong shape to a few millimeters thick.
For the topping
Spoon on a tablespoon or two of crème fraîche and spread evenly with the back of the spoon. Sprinkle with a chopped shallot or small onion. Chop up ham and scatter on top, or use bacon lardons.Bake at 180 - 200 C for about 10 minutes.
