The classic tarte flambée -- sometimes called flammkuchen -- is savory and, like pizza, it’s built on a thin base of bread dough that’s baked in a ferociously hot oven until it bubbles and blisters. It’s topped with fresh cheese -- usually fromage blanc and crème fraîche -- and scattered with bacon and onions.
A word on baking and gear: The best tartes are baked in wood-burning ovens, but you can get a great crust by cranking your oven up to its max and using a baking stone. Put the baking stone into the cold oven, turn up the heat and let the oven preheat for another 20 minutes after it’s reached temperature. If you don’t have a baking stone, use a heavy cookie sheet. If you’ve got a pizza peel, pull it out; if not, use a rimless cookie sheet as a peel. The tarte flambée is going to be big, so if your baking stone isn’t large, make two smaller tarts. —Dorie Greenspan