Potato Tarte Flambée

For her spectacular vegetarian take on tarte flambée (Alsatian-style pizza with onions and bacon), Julianne Jones layers thin potato slices on French sourdough (levain), adding crème fraîche for extra tanginess. The key to achieving a crisp crust is stretching the dough thin and baking it quickly in a very hot oven.

Slideshow: More Amazing Vegetarian Recipes

Recipe from Food & Wine America's Greatest New Cooks
  • Active:
  • Total Time:
  • Servings: 4 to 6

Ingredients

  • All-purpose flour, for dusting
  • Two 6-ounce balls of levain dough (sourdough; see Note)
  • Extra-virgin olive oil, for brushing and drizzling
  • 1/4 cup crème fraîche
  • 1/4 pound Red Norland or other red potatoes, sliced crosswise 1/16 inch thick on a mandoline
  • 1/4 cup lightly packed rosemary leaves
  • 2 teaspoons finely grated lemon zest, preferably Meyer lemon
  • Maldon sea salt (see Note)
  • Freshly ground black pepper

How to make this recipe

  1. On a lightly floured work surface, roll or stretch each piece of <em>levain</em> dough to a 6-by-12-inch rectangle. Lightly brush the dough with olive oil, cover it loosely with plastic wrap and let stand at room temperature until slightly puffed, about 45 minutes.

  2. Meanwhile, put a pizza stone on the bottom of the oven and preheat the oven to 500&#176;, allowing at least 30 minutes for the stone to preheat.

  3. Work with 1 dough rectangle at a time. If the dough has shrunk, gently stretch it to a 6-by-12-inch rectangle and transfer it to a floured pizza peel. Spread 2 tablespoons of the cr&#232;me fra&#238;che on the dough and arrange half of the potato slices on top, overlapping them slightly. Sprinkle half of the rosemary and lemon zest over the potatoes and drizzle with 1 tablespoon of olive oil. Season with Maldon sea salt and black pepper.

  4. Slide the rectangle onto the hot pizza stone and bake for 8 to 10 minutes, until golden brown and crisp. Slide the tarte <em>flamb&#233;e</em> onto a work surface, cut into 2-inch strips and serve. Repeat with the remaining dough and toppings.

Notes

You can buy raw levain dough from select bakeries. Maldon sea salt has a great crunch and a remarkably subtle, briny flavor; it is available at most grocery stores and online.

Suggested Pairing

Ripe, full-bodied Alsace white

Contributed By Photo © Christina Holmes

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