The open-face Alsatian tarte flambée can be as versatile as a quiche. Most often it’s given classic treatment, with bacon and onions on a pastry-lined bed of crème fraîche and fromage blanc. But why stick to tradition? You can make it with mushrooms, omit the bacon and dot it with caviar, add smoked salmon, pave it with zucchini slices, and explore other cheeses, including Taleggio and chèvre. Here’s an assertive version that keeps the bacon but opts for Roquefort cheese, leeks and walnuts. And instead of pizza dough, which is a typical underpinning, for a more expedient result, you can make it with pie pastry.
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Serving Size: 1 to 8 serving (58g) | ||
Recipe Makes: 6 to 8 servi | ||
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Calories: 92 | ||
Calories from Fat: 73 (79%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.1g | 11 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 2.7g | ||
Cholesterol 38.4mg | 12 % | |
Sodium 16.4mg | 1 % | |
Potassium 82.6mg | 2 % | |
Total Carbohydrate 3.3g | 1 % | |
Dietary Fiber 0.7g | 3 % | |
Sugars, other 2.6g | ||
Protein 2.6g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 92
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