Tarte Flambée - Alsatian Bacon & Onion Tart - How to Make Tarte Flambée

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/256547/Tarte-Flambee-Alsatian-Bacon-Onion-Tart/

[@Jessicanana89]

I bought a jar of whole Nutmeg just because of your videos. I only intended to buy a small container, which had only 2 nuts in it I think...but...they were out. So, I just bought the big jar that has more like 6 nuts in it. Yeah....I've made your pumpkin pie cheesecake 3 times now, and your mac and cheese recipe twice, and I've barely used half of ONE nutmeg. This jar is going to last me for the rest of my life. It's probably going in my Will.

[@prograMAnimus]

There's a local (maybe nationwide?) tradition here [in Germany] in every autumn for a short period, when markets open on the streets and offer local wines and especially Flammkuchen - the combination of a cold Federweisser and a succulent Flammkuchen is unbeatable.

[@kiltlvr]

I was privileged to dine on the real version of this in Strasbourg, France, way back in 1979 - and I have never forgotten it. It is utterly sublime. Thank you, Chef John, for providing us a reasonable facsimile.

[@flatophall]

I volunteer to be the official taster of your recipes. I have no previous experience tasting "officially", but I do love to eat.

[@BLY99]

The reason it has a french name is because although Alsace used to be German, it is now part of France. Most of the popluation is originally from Switzerland just to make it even more complicated.

[@CM_Burns]

You are the Bobby Flay of your Tarte Flambée.

[@anonmeatcheesebun]

One of your funniest episodes to date. Chef John your sense of humor cheers me up even on my worst days, and I want to thank you for being an awesome chef and an even better person :)

[@JaeQuSmooth2010]

I made this exact dish yesterday, with a few alterations. Instead of the pizza crust I used a paper plate. And I substituted the cheese and onion for double the bacon.......bacon...i made bacon yesterday.

[@danigirl103]

I never want Chef John to stop making videos!

[@latinabeeotch417]

The German name is Flammekuche. It means "flame cake".

[@foodwishes]

Great! Now I'm mad I didn't call it Flame Cake!

[@brainache555]

Smoked or un smoked bacon?

[@haylaebay]

Flammkucken*

[@BLY99]

It's never too late for editing!

[@masha8770]

Should be mentioned that because of the intense heat from wood ovens (Flammkuchen used to be a "test" for the heat of the oven) it was and actually still is quite common to see the crust not only go golden brown but even have bits of the crust slightly charred even, or at the very least go to a dark dark brown. Not only leads to super crispness of the edges (and contrast to the slightly less crip bit with the filling on top) but a very interesting flavour profile. So from what I can see on the video, that crust could have gone a slight bit longer ;) As for the name, since the Alsace has been swapped back and forth between Germany and France over the years there is a lot of shared culture in the region, including both the German and French language and Germanic dialects. Kind of similar how along the Belgium border to Germany there is a healthy German speaking community with close relations across the border.

[@MsMaul]

Another incredibly delicious variation is creme fraiche, goats cheese, rosemary and honey :) The honey gets drizzled over in the end once its out of the oven.

[@janbolmer4965]

Its called "Flammkuchen" - "Sweet" version with Figs and Feta Cheese highly recommended

[@rebeccawcleung]

chef John has such a soothing voice

[@thatotherkid9210]

I'm more excited for your videos than the next instalment of one of my favorite movie franchises. You need to make a major motion picture!

[@SuperFeefer]

ThatOtherKid He should make a Christmas/thanksgiving special where he shows how to make a multi corse holiday meal.

[@bretttrowbridge4421]

king ranch chicken casserole, Greek lemon chicken, smothered pork chops coq au Vin and all of your techniques, thank you chef for these amazing recipes that I have followed and become a local culinary pro for all because of your tutelage

[@kberken]

I love the lexicon you're creating, Chef John. Next up : "debubbling."

[@hawtnurse6385]

I thought u said "virginity" instead of rigidity lol

[@PineappleLiar]

I heard 'cook these onions until they just lose their virginity.'

[@delicatedark2376]

Maddy Leaman Me too

[@philippebiendon2947]

Maddy Leaman damne yes he did... lmao !!! i love this guy... he s behaving more like french people than everage American !!

[@Javaman92]

Me three.... lol

[@Inamichan]

Maddy Leaman I haven't been convinced that's not what he said 😂

[@tamaratamtammorris8151]

I did too. I LOL'd so hard when he said it

[@juanbrito-nina2877]

I dropped all my bacon on the table...

[@cherryboo65b56]

Juan Brito-Nina 😂

[@hannahmorris1835]

I'm so sorry for your loss.

[@hellomarisolmo]

Juan Brito-Nina recipe unclear, all bacon eaten.... lol

[@ahhhfakemonsters]

I had this in Strasbourg France ages ago and I've been looking for a good recipe for this

[@MunkiWinchester]

In Germany it's called originally "Flammkuchen", which is translated to Tarte Flambée.

[@spencerkieft6021]

Alsatian, the Germanest type of French.

[@mxdmsgs]

You had me at bacon and onions

[@Pheove]

It might be a Franco-german awesomeness that brought this baby to life, considering that the Alsace changed its territorial belonging to one or the other six times within the past 200 years. Hence the French name in English; German name is Flammkuchen :)

[@Blck7]

That's 5 or 6 minutes under the broiler? I can't even fucking blink without my food spontaneously combusting in the broiler.

[@Aurianinouuu]

Tarte flambée isn't really made out of pizza dough, a non-rising dough is used instead, between pizza and azym bread. It makes the bottom truly thin and crispy. And we usually don't pre-cook the onions and the bacon - since everyone at the table is sharing the tarte flambée, we all have an onion breath in the end so no one cares. But thanks for popularising this staple dish of my region !

[@sc0rch009]

hey chef john, everybody knows you're the king of food puns, but i just wanted to say you have great metaphors too

[@cherryboo65b56]

You must de-bubble, to keep your tarte flambée outta trouble

[@hlallema]

Alsace well known food :) Going to Strasbourg in 2 week, I'll eat this like crazy

[@MrPh30]

It is from Alsace, the German part of France where the first language is German, second language is French. Choucroute is from the region also. Lorraine is also the neighbour region there , same as Alsace .

[@philippebiendon2947]

first... i want to thank you for your work. Next, i just laugh sooo bad, cse at the moment i saw that piece of bacon fall... i just knew you will comment about it!!!! keep being real... god bless...

[@doriphor]

All the tartes flambées I've ever eaten had bubbles. Big, empty, crispy, almost charred bubbles! Bonus points if your tarte flambée is rectangular! (A pizza stone might also help, I don't know!)

[@renee-lisecourtois2817]

Flammekueche.... well done!

[@MintyPookieBear52]

This looks absolutely terrific

[@SethPortland]

Now this looks like something I can actually make, and it has bacon too.

[@jo9882]

Can I use marinara sauce and mozzarella instead of that other stuff

[@axolotl8316]

where do you get this alsatian platter?please tell where do you get your cutlery bowls,plates and stuff from.

[@elizabethcarden6292]

looks awesome I'm going to try it soon

[@Nocturne22]

I swore you said to saute the onions until they lose their VIRGINITY and softened up.

[@Sparkatze]

We love Flammkuchen in Germany

[@Sparkatze]

your recipe looks delicious, but there's a much easier and more common way to do it . just spread creme fraiche, salt and pepper on the dough, finely sliced onions and bacon and bake it like a pizza. that's it, no need for pre cooking ! :)

[@atomichabanero9101]

you sir have a melodic style of speaking

[@TosTinManEasyCooking]

Looks pretty tasty!

[@bigninedeuce]

chef John, can you do baklava?

[@Rem694u2]

Yes! I love baklava! :D

[@xtheasiansensationx]

Pardon my French but doesn't fromage blanc translate to white cheese? 😅

[@Kimberly-ji1jl]

I usually burn my onions on purpose because I hate the taste of raw onions and do anything to avoid it (and I actually don't mind them extremely well done because I'm a freak like that), but this looks delicious! I think I'll try this someday.

[@erikjaroy8214]

Mmmmm......Onions, Bacon, Cheese. Yep! You've put the entire Holy Trinity of food into one dish! Must. MAKE!!!!

[@shinpino]

"Any bacon you accidentally drop on the table, you get to eat." *drops entire skillet of bacon on table* Oops.

[@KNDR_LB]

Pianoman91894 ahahahah i love it

[@vahneb7260]

I'm making this over the weekend

[@MrAmandarainbow]

It's funny because I lived 10 years in France and I know this dish by Flammenkuche, which is German, not Tarte Flambée. But this doesn't matter. Just thank you for reminding me how much it love it and miss it!

[@shiba1856]

I think chef john knows what's his next 1000 dishes would be and he already wrote all the jokes and puns for those videos

[@dwaynewladyka577]

Your videos make me so hungry!

[@potatoes735]

Actually, it's an Alsacian meal, from the north east of France, a region located on the german border. Therefore It's a french meal and not a german one :)

[@sirenskys]

you had me at the thumbnail chef john .🍴

[@ennyluckfarm358]

Need to try this Looks delicious

[@10ncircles]

I'm gunna try this with a pie/tarte crust in lieu of the pizza crust. I don't know why, just seems like it might be more tasty with a buttery/flaky crust.

[@tahasedjal9380]

Oups... dropped half of the bacon on the table... I guess I'll do my due diligence, eat that bacon and cook more bacon!

[@christopherbazaka1564]

always a quality video always quality word play

god bless u chef john!!

[@animehbkscm]

I imagine the naming of that cheese went something like this "Hey Francois, what should we call this white cheese?" "White Cheese" Boom!, They went on to make millions.

[@ebolachan3451]

is ricotta and sour cream instead of fromage blanc and creme fraiche okay?

[@GL6415]

good I will try.

[@ThirtyfourEC]

What if my onion lost its virginity before cooking them?

[@BamitsSam4682]

You're amazing!!

[@frmthesoulfiddle]

Are you the real Guy Fieri?!

[@midwestkatie4]

My Polish/Serbian grandma used to make something she called, "Macedonian Pizza" . It was basically pizza crust with mashed potatoes and grilled onions and no cheese. I have never been able to find any recipes for anything similar. Can you or anyone else help? I would be forever grateful.

[@AWDYDOOD]

chef john, do you think this recipe could be done with the same sauce and toppings, but with a tortilla as the base and have the same deliciousness?

[@SuperDave21]

Nice Chef J

[@BillSchafer48]

oh, yeah, gotta try this one .Tillman

[@cartmanszn7257]

another excellent video

[@swiggydiggy]

You think the pourable pizza dough would work with this?

[@foodwishes]

Yes, and that would be perfect.

[@ForsakenPhoenix485]

swiggydiggy I agree with Chef John that would be freaking amazing

[@BLY99]

In here before the Serbian guy who has a similar pizza that is not pourable and not a pizza.

[@commissarlugh1040]

i....what?

[@Silmerano]

I have onion intolerance bordering on an actual allergy. Everything else in this sounds so good. I was thinking maybe I could substitute something, but I'm nit sure what maybe potato?

[@megamuel]

Wade Wilson Maybe some thinly sliced fennel would work?

[@blakelanders6966]

squash might be good

[@BamitsSam4682]

Yesssss

[@Bayouma777]

Chef, this looks so delicious! I'll have to make it. The only problem is I'm not that fond of onions. Oh well, I'll just put the onions on ¾ of it and the ¼ without onions will be my part. Problem solved....yeah!

[@MrTopHatZombie]

Is there a nondairy alternative for the cheese/"sauce"? I can't eat cheese but I still want a fancy dancy German pizza thingamabob. Perhaps a mustard type sauce? I'm not sure on what alternatives there could be.

[@Pheove]

RedNomad maybe you could try a vegan soy cream cheese? If it's only lactose and not dairy in general you can take a goat cream cheese, which is so tasty - especially when you top the flammkuchen with figs and honey! That's also a popular version

[@dahrchan]

Oh a drink? What did you pair it with Chef John?

[@BillSchafer48]

note: I don't k ow where Tilman came from. must have been autocorrect. Drats!

[@AyngeMackay]

"It's fine. I'm an American." LOL

[@NothingXMuch101]

I do like the "thyme" but for the sake of "time" , I'm gonna pull these off.... where does he get this stuff lol???

[@BroadwayBets]

Oh my gosh I think this is one of my favorite recipes you've ever made

[@Eirwyn]

your jokes are golden!

[@tamaratamtammorris8151]

Can you use regular cream cheese as a substitute for fromage blanc or any of the other cheeses you mentioned? The consistency seems fairly similar based on what I see in the video

[@megamuel]

Tamara Tamtam Morris I have made this for a French person from the Alsace region using ricotta instead of the fromage blanc (mixed with creme fraiche) and she loved it and said it tasted authentic! I have also made it for myself with a low fat cream cheese and it tasted just as good!

[@hopinandbeliefin]

I thought after placing on the thyme he would hit it with cayenne. I guess the long dance with nutmeg is all we get with this French fancy pants pizza.

[@paulg5548]

Man that looks good

[@robertbell3796]

Would using the puff pastry from the mille feuille video be too much?

[@saltofpetra-4502]

Magnificent! Add mushrooms and you can call it zapiekanka.

[@nnnany3290]

is it the pizza's dough or puff pastry?

[@MrVovansim]

Looks great, and so easy to make! Definitely going to give it a whirl. Thinking of sticking some arugula on that bad boy at the end instead of thyme though... Don't know if it's traditional, but as I've learned from Chef John -- that's me cooking.

[@TheDoctorTardis1]

what knives do you use?

[@xWhiteRice]

as a poor college student, how cruel would I be to use sour cream and cream cheese for my cheese mixture, given sour cream is a little tangier than creme fresh, and cream cheese is a little less tangy than fromage blanc

[@Pheove]

xWhiteRice will taste good :) its not exactly the same but close. In Germany we use something called Schmand, which is a very thick soured cream - the consistency is close to a very thick set Greek yoghurt

[@peremesole5652]

Whats the name of the song in the background

[@ShalimarPerfume]

Now would it be so bad to spritz that tarte flambee with brandy and set it on fire instead of putting it under the grill?

[@christenesmith2058]

flammkuchen! om nom nom

[@ingeborg-anne]

Oh Chef John you're the best at failing at your own advice :')

[@BlueButtonFly]

Is the cheese video gone?

[@Quantumlogik]

looks incredible, but the work-put-in-results ratio is too high for me

[@abbi1349]

Quantumlogik I agree.

[@sbsphotographer]

Thank-you!!! You Rock!!!!!

[@kalex888]

"debubblin" in Dublin

[@DeusEx.Machina]

If i wanted to substitute bacon, what should i use ?

[@ndzapruder]

Pancetta. Maybe prosciutto. Ham would work.

[@daisey2230]

looks 😍😍

[@KNDR_LB]

Fromage blanc not blank the c is silent 😊