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
  1. Let pizza dough come to room temperature before baking, about 1 hour.
  2. 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.)
  3. In a medium bowl, combine fromage blanc, crème fraîche, egg yolk, nutmeg, salt, and pepper, stirring until mixture is smooth. Set aside.
  4. Place pizza stone in center of oven, and preheat oven to 450°. Allow 30 minutes for pizza stone to heat before baking.
  5. On a lightly floured surface, cut pizza dough into quarters, and roll each into a 7x5-inch rectangle about 1⁄2 inch thick.
  6. Slide two pieces of dough onto pizza stone, and bake for 3 minutes. Repeat with remaining dough.
  7. 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.
  8. Bake, two at a time, until cheese mixture starts to bubble and bacon and onion get more color, 2 to 3 minutes more.
  9. Garnish with spring onions, sea salt, and finishing oil. Serve with wine pairing.


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