Tarte flambée au Munster
This tarte flambée au Munster recipe offers a spin on what is perhaps the most well-known of dishes from Alsace, and here Rosana tops the French flatbread with delightful Munster cheese, another speciality of the region. Served with a crisp glass of Gewurztraminer, this is a fantastic sharing dish for a get-together with friends and family. If Munster isn’t available, the English cheese Stinking Bishop is a great alternative.
Ingredients
Dough
- 250g of plain flour
- 10ml of olive oil
- 1 pinch of salt
- 150ml of water, lukewarm
- 1/2 tbsp of dried thyme
Topping
- 200g of Munster cheese
- 200g of crème fraîche
- 100g of cream cheese, at room temperature
- 1 large white onion
- 150g of bacon lardons
- nutmeg , freshly grated
- salt
- white pepper
Method
1
Preheat the oven for at least 30 minutes at 250°C/gas mark 9 before you begin
2
Mix the flour with the salt, oil, and warm water. Add the dried thyme and knead well
3
Cover the dough and leave to rest while preparing the toppings
4
In a bowl, mix the crème fraîche, cream cheese, salt and white pepper. Finish with a light dust of nutmeg
5
Finely slice the onion and cut the bacon into small batons. Slice the Munster cheese
6
Divide the dough into 4 balls. Roll out very thinly into rectangles. Place onto baking trays and spread over a layer of the crème fraîche mixture. Scatter over the onions, lardons, and slices of Munster cheese
7
Place the tartes in the oven and reduce the oven temperature to 200°C/gas mark 6. Bake for 15–18 minutes until the cheese is melted, bubbly and golden
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Tarte flambée au Munster
