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enjoyment à la française: Alsatian Tarte

Yes I know I can not bake it, and do not normally. But this advertisement for Alsatian Tarte me so turned on that I've just vesucht times.

Tarte comes from the days when his daily bread, nor even buk.Ursprünglich Tarte was the only one piece of dough with which the temperature of the wood stoves checked, which was later to be the bread baked. Normally the baking time was the pancake 12 to 15 minutes. they became dark quickly, with the sighting of the bread had to wait until the furnace was cooled down a bit. If the Tarte needed a longer baking time, had to be heated again.

The name "Tarte" is because the flames in the furnace were not yet fully ausgelodert, when he pushed wurde.Irgendwann put someone on the left or onion pancake and the Tarte was born.
Like most peasant dishes invented by resourceful cooks also Tarte fine versions. Even the name changes of Tarte in the upscale kitchen and then called Tarte Flambée . Busy as he is tarte flambé then not more frugal with bacon and onions, drizzled but with salmon or smoked salmon, truffle and hazelnut oil and on top of flamed with Calvados. Chacun a son goût , as they say in France.

I opted for the Teigversion without yeast and only flour, cold pressed sunflower oil and water used. The dough is actually not rise and get fat, but a nice flat surface to stay. To prepare the dough, it is important that it is kneaded very well. The best of hands. Except onions and bacon or bacon on the Tarte is still a covering. Although the mixed each according to his liking, but fresh cream, sour cream, sour cream and cottage cheese, salt, pepper and nutmeg are in most cases.

Alsatian Tarte
For the dough: 300 g
flour (wheat flour, I took in 1050)
2 tablespoons cold-pressed sunflower oil
1 teaspoon salt
For the topping:
120 g Quark 40%
150 g Ceme fraîche
freshly ground red pepper
freshly grated nutmeg
salt
100 wafer-thin sliced bacon
1 medium red onion

flour, sunflower oil, salt and water with a spoon and mix well. Then with your hands thoroughly and knead into a smooth dough. With salt not be economical, because the dough needs a slightly salty taste, or the Tarte stales. If the dough is sticky, add a little flour. Wrap in foil and rest for 30 minutes. Preheat oven to

250 ° C.
curd and creme fraiche stir. Season with salt, red pepper and nutmeg strong. Peel onion, halved and cut into fine half rings. Bacon cut into narrow strips.

dough into two parts. Roll out on a lightly floured surface into a thin sheet of dough. place on a baking sheet with baking paper. Half of the cream spread on the dough. While leaving to the edge 2 cm square. Then the onions and spread over the ham. In the hot oven schieben.So long bake until edge is crisp. Depending on the oven takes 10-20 minutes. Serve

The Tarte immediately because it cools quickly, unfortunately. And warm it tastes best. Serve with white spring or an Alsatian Riesling.