FÔRKDKÜECHE (TARTE FLAMBÉE)
Another recipe pulled from the memory bank to my days in Newtown Square, PA and shopping at Gentile’s produce; when I would buy fresh pizza crusts. There were two, packaged in poly plastic with a red twist tie. One shell was reserved for a pepperoni pizza; double mozzarella, light on tomato sauce. The other was fixed to be topped with something other than cheese and lab meat – admittingly due to whatever was left of the trimmings aforementioned being scarfed down as a snack later. My go to was a white pizza, usually mushroom, over a parmesan béchamel. Sometimes, however, meaning more often than not, I’d find myself with nothing but sour cream, bacon and scallions.
Necessity being the mother of invention, I’d make a pie slathered with an eggy sour cream custard of sorts, topped with crispy bacon and chopped scallions; unaware that my ‘invention’ was all but a loose take on the Alsace specialty, Tarte Flambée, also known as Flàmmeküeche, or ‘Flame Cake.’
I still adhere to my recipe all these years later, hopelessly devoted, and still with store bought crust. And when my taste buds howl for fresh, rich, crispy, salty tang, my Fôrkdküeche answers that plea dutifully.
PREP/COOK TIME: 40 Minutes
Makes One Tart
INGREDIENTS
1 – 12” Par-Baked Pizza Crust
1 lb – Hardwood or Naturally Smoked Bacon
1 Cup – Sour Cream
½ Cup – Grated Pecorino Romano Cheese
3 Cloves – Garlic, Finley Grated
½ Tsp – Kosher Salt
¼ Tsp – Coarse Black Pepper
1 Large Egg, Lightly Beaten
4 Scallions, Finely Chopped, Stems and Some Leaves for Garnish
1 Tb – Extra Virgin Olive Oil
1 Tsp – Bacon Drippings
THE NITTY GRITTY
Preheat oven at 425° F. Ready crust by placing it on a peel or cutting board to prepare tart and transfer easily to oven.
Heat a large skillet, or non-stick pan, at medium high. Cut or with kitchen shears snip bacon to about one inch pieces. Add bacon to hot pan and cook till slightly crisp and fat has rendered. Transfer bacon to a plate lined with paper towels to drain oily excess; reserving one tsp of drippings.
In a medium mixing bowl, add sour cream, grated Pecorino, garlic, salt, pepper and egg; whisk till completely blended. Spread mixture evenly onto crust, leaving about one inch of space around the edge. Arrange bacon liberally, followed by scallion stems. In a small cup or bowl, combine olive oil with bacon drippings and brush all along the border.
Place tart directly on middle rack of oven and bake for 8 – 10 minutes, or till custard puffs and is slightly golden. Crust will be lightly browned and the bacon crispier, too.
Cut in squares and serve with a salad frisée tossed in zesty vinaigrette, or as a little bite with cocktails.
MAY 12, 2020
