Alsatian Pizza with Country-Style Pistachio Pâté and Cured Ham
Introducing this flammekueche-style tarte flambée. The Alsatian pizza is traditionally topped with sour cream and caramelized onions, but in this recipe, use fresh cream instead, along with arugula and fine herbs for added freshness. Country pâté and thin slices of cured ham complete this tart, which is perfect for serving as an appetizer.
Ingredients
- 1 1/4 cups (190 g) unbleached all-purpose flour
- 1/2 tsp instant yeast
- 1/2 tsp salt
- 1/2 cup (125 ml) warm water
- 2 red onions, thinly sliced
- 2 tbsp butter
- 1 tbsp (15 ml) lemon juice
- 1/2 cup (125 ml) crème fraîche
- 1 1/4 cups (125 g) Gruyère cheese, grated
- 2 oz (60 g) country-style pistachio pâté, diced (see note)
- 2 tbsp chives, finely chopped
- 2 tbsp shelled pistachios, chopped
- 2 cups (50 g) arugula
- 2 oz (60 g) thin slices cured ham, torn (about 4 slices)
Instructions
- In a large bowl with a wooden spoon or in a stand mixer fitted with the dough hook, combine the flour, yeast and salt. Add the water and mix until the dough forms a soft ball. On a lightly floured work surface or in the stand mixer, knead the dough for 5 minutes or until smooth.
- Shape the dough into a ball and place in a clean, lightly oiled bowl, turning to coat with the oil. Cover with a damp dishcloth and let rise in a warm, humid spot for 2 hours or until doubled in volume.
Introducing this flammekueche-style tarte flambée. The Alsatian pizza is traditionally topped with sour cream and caramelized onions, but in this recipe, use fresh cream instead, along with arugula and fine herbs for added freshness. Country pâté and thin slices of cured ham complete this tart, which is perfect for serving as an appetizer.