Tarte flambée is an Alsatian dish similar to pizza. I followed this recipe, except I slow-cooked the onions the way Mark Bittman told me to. (It’s faster.)
0: preheat oven to 220 °C (425 °F).
1: slice an onion thinly; put in frying pan on medium-low and cover. Stir every five minutes until it starts to turn brown and stick to the bottom of the pan (~20 minutes).
Sliced onions
2: since you have some time, grate some Gruyère cheese.
Like this!
3: check those onions. Don’t forget to keep stirring them. Mine look like they’re starting to soften up.
Looks like a sauna...
...they're certainly sweating enough! *rimshot*
4: get your pizza dough (I buy it in a bag, refrigerated but not frozen) and spread it out on a baking sheet. FIGHT: who will win – sticky pizza dough, or non-stick baking sheet?!
A sticky victor emerges!
5: spread some crème fraiche all up ons.
All up ons, indeed.
6: onions,
onions,
onions,
onions,
onions,
onions!
7: green onions.
Slice at a jaunty angle to give it some visual pizzazz!
8: throw everything on the dough & cream! (Or place it, if you have bad aim.) Then crack a bunch of black pepper on there.
Looks like a big gooey mess...
...a delicious, gooey mess.
9: cook for 10-20 minutes, until the crust is browned a bit on the bottom. Hopefully you have a bit of a feel for how long your dough takes to bake.
Yum!
10: homf, homf, homf!
(11: eat dessert.
Like some good old peaches and vanilla ice cream.)
GREAT SUCCESS! I think my good friend the Heavy sums this up best.
PS: to unlock OMNIVORE MODE, defeat level seven in less than five minutes without dying.
Or, um.. add a bunch of bacon.
k, bye!
