Emeril Lagasse’s Tarte Flambée: A Culinary Journey with a Classic Recipe
Emeril Lagasse, a name synonymous with bold flavors and vibrant cooking, has left an indelible mark on the culinary world. Among his many contributions, his take on Tarte Flambée, also known as Flammkuchen, stands out as a simple yet incredibly satisfying dish. This Alsatian specialty, traditionally featuring a thin, crispy crust topped with crème fraîche, onions, and bacon (or lardons), is elevated in Emeril’s version, offering a delightful combination of textures and tastes. Let’s embark on a culinary journey to recreate this classic recipe in your own kitchen.
What is Tarte Flambée?
Before diving into the recipe, it’s helpful to understand the origins and essence of Tarte Flambée. Hailing from the Alsace region of France (and neighboring parts of Germany), Tarte Flambée was originally a farmer’s dish. It was used to test the heat of a wood-fired oven; if the thin dough cooked quickly without burning, the oven was ready for baking bread. The toppings were simple: whatever ingredients were readily available. Over time, it evolved from a practical test to a delicious and shareable appetizer or light meal.
Emeril’s Flair: What Makes His Tarte Flambée Special?
Emeril Lagasse’s version of Tarte Flambée retains the core elements of the traditional recipe but often incorporates his signature flair for bold flavors and high-quality ingredients. While the exact recipe might vary depending on the source, you can generally expect Emeril to emphasize fresh herbs, perfectly rendered bacon, and a creamy, flavorful base. He might also experiment with different types of cheeses or add a touch of spice to elevate the dish.
The Recipe: Emeril Lagasse-Inspired Tarte Flambée
This recipe is inspired by Emeril Lagasse’s approach to cooking – emphasizing fresh ingredients, bold flavors, and simple techniques. Feel free to adapt it to your own tastes and preferences.
**Yields:** 4 servings
**Prep time:** 30 minutes
**Cook time:** 15-20 minutes
**Ingredients:**
* **For the Dough:**
* 1 cup all-purpose flour, plus more for dusting
* 1/2 teaspoon salt
* 1/2 cup warm water
* 1 tablespoon olive oil
* **For the Topping:**
* 4 ounces bacon, cut into lardons (small strips or cubes)
* 1 large onion, thinly sliced
* 1 cup crème fraîche (or sour cream, full fat, for a tangier flavor)
* 1/4 cup grated Gruyère cheese (or Emmental cheese)
* 2 tablespoons chopped fresh parsley
* Salt and freshly ground black pepper to taste
* Optional: A pinch of nutmeg
**Equipment:**
* Large skillet
* Baking sheet
* Rolling pin
* Mixing bowl
**Instructions:**
**1. Prepare the Dough:**
* In a mixing bowl, combine the flour and salt.
* Gradually add the warm water and olive oil, mixing until a shaggy dough forms.
* Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic. If the dough is too sticky, add a little more flour. If it’s too dry, add a little more water.
* Form the dough into a ball, wrap it in plastic wrap, and let it rest for at least 30 minutes at room temperature. This allows the gluten to relax, making the dough easier to roll out.
**2. Cook the Bacon and Onions:**
* While the dough is resting, prepare the toppings. In a large skillet over medium heat, cook the bacon lardons until crispy and golden brown. Remove the bacon from the skillet with a slotted spoon and set aside, reserving about 1 tablespoon of the bacon fat in the skillet.
* Add the sliced onions to the skillet with the reserved bacon fat. Cook over medium-low heat, stirring occasionally, until the onions are softened and lightly caramelized, about 10-15 minutes. Season with salt and pepper to taste. Remove from the heat and set aside.
**3. Preheat the Oven:**
* Preheat your oven to 450°F (232°C). If you have a pizza stone, place it in the oven to preheat as well. This will help ensure a crispy crust.
**4. Assemble the Tarte Flambée:**
* Divide the dough into 4 equal portions.
* On a lightly floured surface, roll out each portion of dough into a very thin oval or rectangular shape, about 1/8 inch thick. The thinner the dough, the crispier the crust will be.
* Carefully transfer each rolled-out dough onto a baking sheet lined with parchment paper (or directly onto the preheated pizza stone).
* Spread about 1/4 cup of crème fraîche evenly over each dough, leaving a small border around the edges.
* Sprinkle each tarte flambée with a portion of the caramelized onions and crispy bacon lardons.
* Top with grated Gruyère cheese and a sprinkle of fresh parsley.
* Optional: Add a pinch of nutmeg for a warm, aromatic flavor.
**5. Bake the Tarte Flambée:**
* Bake in the preheated oven for 10-15 minutes, or until the crust is golden brown and crispy, and the cheese is melted and bubbly.
* Keep an eye on the tarte flambée as it bakes, as cooking times may vary depending on your oven.
**6. Serve:**
* Remove the tarte flambée from the oven and let it cool slightly before slicing and serving.
* Garnish with additional fresh parsley, if desired.
* Serve immediately and enjoy!
Tips and Variations: Elevating Your Tarte Flambée
* **Crust Variations:** For a different flavor profile, consider using a whole-wheat flour or adding a pinch of dried herbs like thyme or rosemary to the dough.
* **Cheese Options:** While Gruyère is a classic choice, you can experiment with other cheeses like Emmental, Comté, or even a blend of mozzarella and provolone.
* **Vegetarian Tarte Flambée:** Omit the bacon and add other vegetables like mushrooms, asparagus, or roasted red peppers. Caramelized onions are essential for flavor, even in a vegetarian version.
* **Spicy Kick:** Add a pinch of red pepper flakes or a drizzle of hot sauce to the crème fraîche for a spicy twist.
* **Sweet and Savory:** Incorporate sliced apples or pears for a sweet and savory combination. A drizzle of honey or maple syrup after baking can also enhance the sweetness.
* **Smoked Flavor:** Use smoked bacon or add a touch of smoked paprika to the onions for a smoky flavor.
* **Make Ahead:** The dough can be made ahead of time and stored in the refrigerator for up to 2 days. Bring it to room temperature before rolling it out.
* **Crème Fraîche Substitute:** If you can’t find crème fraîche, you can use full-fat sour cream or Greek yogurt. For a richer flavor, you can mix sour cream with a tablespoon or two of heavy cream.
* **Herb Power:** Fresh herbs are key to adding brightness and flavor to tarte flambée. Parsley is a classic choice, but you can also use chives, thyme, or rosemary.
* **Baking Stone is Key:** Using a baking stone will give you the crispiest crust, replicating the effect of a traditional wood-fired oven. If you don’t have one, preheating a baking sheet in the oven can also help.
Serving Suggestions
Tarte Flambée is a versatile dish that can be enjoyed in a variety of ways:
* **Appetizer:** Serve it as an appetizer for a casual gathering or dinner party.
* **Light Meal:** Enjoy it as a light lunch or dinner, paired with a simple salad.
* **Pizza Alternative:** It’s a great alternative to pizza, offering a lighter and more refined flavor profile.
* **Wine Pairing:** Pair it with a crisp white wine like Riesling or Gewürztraminer, which complement the richness of the cheese and bacon.
Why This Recipe Works
This recipe is a winner for several reasons:
* **Simple and Accessible:** It uses readily available ingredients and straightforward techniques, making it easy for home cooks of all skill levels to prepare.
* **Versatile and Customizable:** The recipe is highly adaptable to your own tastes and preferences. You can easily swap out ingredients or add your own creative twists.
* **Delicious and Satisfying:** The combination of crispy crust, creamy base, savory toppings, and fresh herbs creates a truly satisfying and flavorful dish.
* **Shareable and Crowd-Pleasing:** Tarte Flambée is perfect for sharing with friends and family, making it a great choice for gatherings and celebrations.
A Taste of Alsace in Your Kitchen
Emeril Lagasse’s influence on the culinary world is undeniable, and his approach to Tarte Flambée exemplifies his passion for bold flavors and high-quality ingredients. By following this recipe, you can bring a taste of Alsace into your own kitchen and experience the joy of creating a simple yet incredibly satisfying dish. So, gather your ingredients, preheat your oven, and get ready to embark on a culinary adventure. Bam!
Frequently Asked Questions (FAQ)
**Q: Can I use pre-made pizza dough for this recipe?**
A: Yes, you can use pre-made pizza dough as a shortcut. However, keep in mind that the texture and flavor will be slightly different from homemade dough. Look for a thin-crust pizza dough for the best results.
**Q: How do I prevent the crust from getting soggy?**
A: To prevent a soggy crust, make sure to roll the dough out very thinly and preheat your oven and baking stone (if using) thoroughly. Also, avoid using too much crème fraîche or toppings, as this can weigh down the crust. Baking the tarte flambée at a high temperature will also help to ensure a crispy crust.
**Q: Can I freeze Tarte Flambée?**
A: It’s not recommended to freeze Tarte Flambée after it’s been baked, as the crust may become soggy upon thawing. However, you can freeze the dough before baking. Wrap it tightly in plastic wrap and store it in the freezer for up to 2 months. Thaw the dough in the refrigerator overnight before using.
**Q: What’s the difference between Tarte Flambée and pizza?**
A: While both Tarte Flambée and pizza feature a flatbread crust topped with various ingredients, there are some key differences. Tarte Flambée typically has a thinner and crispier crust than pizza, and it’s traditionally topped with crème fraîche, onions, and bacon. Pizza, on the other hand, usually has a thicker crust and is topped with tomato sauce, cheese, and a wider variety of toppings.
**Q: Can I make Tarte Flambée without bacon?**
A: Yes, you can make a vegetarian version of Tarte Flambée by omitting the bacon and adding other vegetables like mushrooms, asparagus, or roasted red peppers. Caramelized onions are essential for flavor, even in a vegetarian version.
**Q: How do I caramelize the onions properly?**
A: To caramelize the onions properly, cook them over medium-low heat for a long period of time, stirring occasionally. The key is to be patient and allow the onions to slowly soften and develop a deep, golden-brown color. You can add a pinch of sugar to help them caramelize faster, but it’s not necessary.
**Q: What kind of wine pairs well with Tarte Flambée?**
A: A crisp white wine like Riesling or Gewürztraminer pairs well with Tarte Flambée. These wines have a slight sweetness and acidity that complement the richness of the cheese and bacon.
**Q: Can I use a different type of cheese?**
A: Yes, you can experiment with other cheeses like Emmental, Comté, or even a blend of mozzarella and provolone. Just make sure to choose a cheese that melts well and has a complementary flavor.
**Q: How do I reheat Tarte Flambée?**
A: To reheat Tarte Flambée, preheat your oven to 350°F (175°C). Place the tarte flambée on a baking sheet and bake for 5-10 minutes, or until heated through and the crust is crispy again. You can also reheat it in a skillet over medium heat, but be careful not to burn the crust.
**Q: What if I don’t have crème fraîche?**
A: If you can’t find crème fraîche, you can use full-fat sour cream or Greek yogurt. For a richer flavor, you can mix sour cream with a tablespoon or two of heavy cream.
By following these tips and instructions, you can create a delicious and authentic Tarte Flambée that will impress your friends and family. Enjoy!