Traditional Flatbread with Bacon, Potatoes, and Creme Fraiche
Mario Batali's Alsatian Tarte Flambee
- 1/2 pound slab bacon (cut into lardons)
- 1 large Spanish onion (thinlysliced)
- 2 Russet potatoes (peeled)
- 1/2 cup creme fraiche
- 1/3 cup Emmentaler cheese (Swiss Cheese)
- 1/3 cup ricotta
- 3 cloves garlic (minced)
- 2 ounces Kirsch (or Grappa)
- 1/4 cup chives (chopped)
- Salt and freshly ground black pepper (to taste)
- For the Dough: Follow the instructions to make one pizza dough.
- For the Topping: Preheat the oven to 400ºF.
- Bring a pot of water to the boil and season generously with salt. Cook the potatoes until they can be pierced easily with a knife. Remove from the water and let cool.
- Place the bacon in a large cast iron skillet. Add a tablespoon of olive oil so the bacon doesn't stick. Cook over medium-low heat until crisp and brown. Remove the bacon from the pan and reserve on paper towels.
- Add the onions to the pan, season with salt. Add the minced garlic. Turn the heat up and then pull the pan off the heat. Carefully pour in the kirsch and grappa (if using) and add the flame to the alcohol (carefully!). Return the pan to the heat and cook off the liquid. Let the onions take on color. Once the onions are caramelized, add the onions to the bacon.
- Slice the potatoes in 1/8-inch, round, slices. Combine the creme fraiche, Emmantaler, and ricotta. Add about 20 turns of cracked black pepper and 1/2 teaspoon of salt.
- Roll the dough out into a 10-inch circumference. Lay the dough on a greased sheet tray. Place in the preheated oven to bake for about 4 minutes.
- Remove the dough from the oven. Smear the dough with the cheese mixture, and shingle the potatoes in a pinwheel pattern. Then, place an even layer of the caramelized onions on the potatoes and sprinkle the bacon on top of the onions. Top with a bit more grated Emmantaler.
- Return the dough to the oven until the dough is crisp on the bottom and the toppings are bubbly, 6 to 8 minutes. Sprinkle with chives and serve.