Rick Stein's French ‘pizza’ of cheese and ham - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Rick Stein’ s French pizza of cheese and ham By You Magazine - November 3, 2019 I was first introduced to tarte flambée, which comes from Alsace, with the explanation that it’s France’s answer to pizza. In fact, though, it’s not much like pizza at all – apart from being very thin and savoury. As it is made with unleavened dough it bakes very crisply indeed, which is its great quality. Why it isn’t as famous as pizza escapes me. It comes in rounds or rectangles but I find rectangles are more convenient, as you can fit two on a standard domestic oven baking sheet. James Murphy SERVES 4-12 (depending on whether it’s a light lunch or snacks with drinks) DOUGH 250g plain flour, sifted, plus extra for dusting 1/2 tsp salt 150ml tepid water 2 tbsp sunflower oil TOPPING 250g full-fat crème fraîche 1 large onion, finely sliced 160g smoked bacon lardons, fried until browned 250g Emmental or Gruyère cheese or a mixture, grated salt and black pepper a few rasps freshly grated nutmeg 1. Mix the flour and salt in a bowl, then add the water and oil and bring everything together to make a rough dough. Transfer the dough to a floured board and knead well. Roll the dough into two rectangles, each measuring about 25cm x 28cm, and place on one or two baking sheets. 2. Preheat the oven to 230C/210C fan or as hot as your oven will go. Spread the crème fraîche over the dough, leaving a little border around the edges, then dot with the onion, lardons and grated cheese. Season with salt, pepper and nutmeg. 3. Bake for 10-12 minutes or until the base is crisp and the cheese is bubbling. Slide the tarts on to a wooden board anduse a pizza cutter to slice them into portions. Serve immediately with drinks or as a light lunch with a green salad. Get Rick’ s book with 20 per cent off Rick Stein’s Secret France by Rick Stein will be published on Thursday 31 October by BBC Books, price £26. To pre-order a copy with free p&p for £20.80 until 10 November, visit mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved