We love the ritual of the apéritif: a small pre-drink meal drink with an appetite-inducing bite. We looked to the dream team at Washington DC’s Le Diplomate for this pairing that will have you instantly channeling the flavors of France. The bacon-topped flammekueche, also called a tarte flambée, is baked on a pizza stone in the oven. Pair it with an Alsatian Blanc de Blancs Cremant for a refreshing apéritif inspired by France. We suggest Domaine Pfister Cremant D’Alsace Blanc de Blancs.
- 1 (16-ounce) ball deli pizza dough
- 1 cup uncooked bacon, sliced into lardons (1⁄4-inch pieces)
- 1 cup fromage blanc
- 1 cup crème fraîche
- 1 large egg yolk
- 1 teaspoon ground nutmeg
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 8 teaspoons olive oil, divided (if grilling)
- 2 cups thinly sliced yellow onion
- Garnish: spring onions, sea salt, finishing oil
- Let pizza dough come to room temperature before baking, about 1 hour.
- Fill a medium saucepan halfway with water. Bring to a boil over medium-high heat. Add sliced bacon, and cook for 2 minutes. Strain water, and place bacon on a plate lined with paper towels to let drain. (Bacon can also be sautéed for 1 to 2 minutes, or until crispy.)
- In a medium bowl, combine fromage blanc, crème fraîche, egg yolk, nutmeg, salt, and pepper, stirring until mixture is smooth. Set aside.
- Place pizza stone in center of oven, and preheat oven to 450°. Allow 30 minutes for pizza stone to heat before baking.
- On a lightly floured surface, cut pizza dough into quarters, and roll each into a 7x5-inch rectangle about 1⁄2 inch thick.
- Slide two pieces of dough onto pizza stone, and bake for 3 minutes. Repeat with remaining dough.
- Immediately layer cheese mixture to 1⁄4-inch thickness over each piece of partially baked dough. (Any remaining cheese mixture may be covered and refrigerated for up to 3 days.) Sprinkle yellow onion and bacon over each.
- Bake, two at a time, until cheese mixture starts to bubble and bacon and onion get more color, 2 to 3 minutes more.
- Garnish with spring onions, sea salt, and finishing oil. Serve with wine pairing.