Recipes Black Forest Ham and Cabbage Tarte Flambée Be the first to rate & review! This delicious German riff on the classic Alsatian flatbread features Black Forest ham instead of the more traditional lardons, and the addition of thinly sliced cabbage to the usual scattering of onion. By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award.One of my favorite things in the world are cookbooks. For that reason, I wrote two of them: Just Cook It! and Mad Genius Tips! Check them out because I'm sure you'll love them as much as I loved writing them. Oh, by the way, you might've seen some of my work in magazines such as Food & Wine, People, O, The Oprah Magazine, Real Simple, and Rachel Ray In Season, among other publications. I've appeared on some shows you might recognize, like NBC's Today, ABC's LIVE with Kelly and Ryan, Food Network's The Kitchen, Hallmark's Home & Family, and Fox's Good Day New York, among others. You might also recognize me from the live classes I teach on Food Network Kitchen.Originally from California, I moved to New York City in 2003. I graduated from the French Culinary Institute. I joined FOOD & WINE in 2010, helping produce the Food & Wine Classic in Aspen. I split my time between New York City and the Catskills. I live with my husband, Jason, and my mini-dachshund Millie. Food & Wine's Editorial Guidelines Updated on June 1, 2014 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 1 hrs Yield: 4 to 6 Ingredients 1 pound store-bought pizza dough, halved All-purpose flour, for dusting 3/4 cup sour cream 2 ounces thinly sliced Black Forest ham, torn into bite-size pieces ( 1/2 cup) 1/2 cup thinly sliced green cabbage 1/2 cup thinly sliced red onion Kosher salt Pepper Directions Put a pizza stone on the bottom rack of the oven and preheat to 500°, at least 30 minutes. On a lightly floured work surface, stretch each piece of dough out to an 8-by-12-inch oval. Slide a piece of dough onto a floured pizza peel. Spread half of the sour cream on the dough, then scatter half of the ham, cabbage and onion on top. Season with salt and pepper. Slide the dough onto the hot pizza stone and bake until crisp, 8 minutes. Transfer to a surface, cut into strips and serve. Repeat to make the second tarte flambée. Suggested Pairing Off-dry German Riesling. Rate it Print