Starting from the classic Alsacian version of the onion and bacon tart, the Flammkuchen, we decided to make a variation using red onion instead of yellow, adding a little garlic and some olives, while removing the bacon. The saltiness in the olives should provide a nice replacement for the smoky meat, so the vegetarians can enjoy the overall taste of the original tart. :)
Last year: Cous cous and pomegranate spicy salad (vegan).
Two years ago: Caprese skewers (Italian), Pork, bell pepper, carrot and broccoli stir-fry (Chinese), Basic carrot cake bars (American) and White fish (pangasius) fillet in cream-wine sauce.
Ingredients (serves 2 as main, 4 as starter):
- 1 portion of flammkuchen dough (made using the measurements and instructions here)
- 200 g creme fraiche
- 1 teaspoon freshly ground pepper
- 1 medium-large red onion
- 3 garlic cloves
- a handful of green olives, pitted
Preheat oven to 200 degrees C. Spread the dough thinly on a paper-lined baking sheet. Spread the cream over it and season generously with pepper. Chop the red onion and scatter it over the tart.
Peel and slice the garlic. Also slice the olives. Scatter them on the tart base as well.
Put it in the preheat oven and bake for 20 minutes. Take out, allow to cool a bit and slice. It's done, dig in! :)
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