Recipe: Gabriel Kreuther’s Tarté Flambee

Photo courtesy of Todd Coleman

Made from just yeast, flour, water, and salt, and classically served with bacon, creme fraiche, and onions, the simple tarté flambee dish is a staple in Alsatian households. Chef Gabriel Kreuther’s take on the timeless classic has become a staple item on the menu at his eponymous restaurant at 41 West 42nd Street. Here is his recipe.

Alsatian Tarte Flambée Recipe

Ingredients:

  • ¼ cup crème fraîche
  • ⅓ cup fromage blanc
  • ⅛ teaspoon freshly grated nutmeg
  • 1 teaspoon kosher salt, more to taste
  • Freshly ground black pepper, to taste
  • ⅞ cup/110 grams all-purpose flour, plus more for dusting
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons olive oil
  • 1 large egg yolk
  • 2 strips/100 grams thick-cut smoked bacon, finely diced (about 2/3 cup)
  • ⅓ cup finely chopped white onion

Method:

  1. Place pizza stone topped with a baking sheet or if you don’t have a stone, just place the baking sheet on the oven rack and heat the oven to 425 degrees.
  2. In a medium bowl, combine crème fraîche, fromage blanc, nutmeg, 1/2 teaspoon salt and the pepper. Set aside while you make the dough.
  3. In a separate medium bowl, whisk to combine flour, baking powder and remaining 1/2 teaspoon salt.
  4. In a small bowl, whisk to combine olive oil, egg yolk and 1/4 cup water. Add to dry ingredients and use a fork to combine until it creates a shaggy dough.
  5. Turn the dough out onto a floured surface and knead for 1 minute, until the dough is uniform and elastic. (Flour your hands as necessary to keep the dough from sticking.)
  6. Roll out dough to a 12-inch round, then transfer to a parchment-lined baking sheet without a rim (or use an overturned rimmed baking pan).
  7. Spread fromage blanc mixture evenly over the dough, leaving a 1/2-inch border along the edges. Sprinkle bacon and onions over fromage blanc.
  8. Slide tart, still on parchment paper, off baking sheet and directly onto baking sheet in oven.
  9. Bake until top is beginning to brown, and sides are golden and crispy, about 20 minutes. Remove from oven and slide off parchment paper to serving platter.
  10. Serve warm.

 

Chef Gabriel Kreuther is the two-star Michelin and James Beard-award winning chef behind eponymous French restaurant Gabriel Kreuther and neighboring chocolate shop, Kreuther Handcrafted Chocolate, located adjacent to NYC’s Bryant Park.  Gabriel Kreuther is a Relais & Châteaux property offering a luxurious, seasonally inspired dining experience driven by Chef Kreuther’s Alsatian roots, masterful classic French culinary techniques, an inventive wine and cocktail program and impeccable yet warm service.  The distinguished restaurant has two Michelin stars, AAA 5 Diamond status, and a glowing three-star review from The New York Times. Next door, Kreuther Handcrafted Chocolate—Gold and Silver winner at the International Chocolate Awards 2018—serves chocolate made fresh on-site by esteemed pastry chef Marc Aumont, who has been heralded for his artful presentation and exquisite chocolates and pastries, combining French technique, New York inspiration, quality ingredients and fine craftsmanship. This February, Chef Kreuther launched a partnership with the Baccarat Hotel NY as the new culinary director, overseeing all food & beverage for the property.