When the vineyards are all red and golden it's time for an Alsatian Tarte Flambée. The topping of milky cheese from the Val Taleggio in the Lombardy region, sour apples and salty bacon makes a delicious autumn pizza - perfect with a glass of Vin Nouveau! —Meike Peters | eat in my kitchen
For the dough
(250g) all-purpose flour
(120ml) milk, lukewarm
For the topping
4 1/2 ounces
(120g) sour cream
(80g) Taleggio cheese, cut into cubes
In This Recipe
For the dough, combine the flour, yeast, salt and sugar in a large bowl. Add the lukewarm milk and the olive oil and mix with the hooks of an electric mixer for a few minutes until smooth and well combined. Continue kneading with your hands for a few minutes until you have an elastic dough ball. Put the dough back into the bowl and cover with a tea towel. Let the dough rise in a warm place for 60 minutes (best in a conventional oven at 95°F / 35°C).
Take the dough out, punch it down and roll it out into a large, flat circle on a well floured surface or a pizza peel. Cover with a tea towel and let it rise for another 10-15 minutes.
Preheat the oven to 500°F (260°C) and put a baking sheet on the bottom of your oven as soon as you turn on the heat. Once the baking sheet is hot, you will flip it around to lay the dough onto the hot surface. If you have a pizza stone, use this instead.
Whisk the sour cream, egg yolk and a pinch of salt. Transfer the dough onto the hot baking sheet and spread a thin layer of the cream-egg mixture on top of the dough, you might not need all of it. Spread the apples and Taleggio on top and season with pepper. Finish it off with the bacon and bake in the hot oven for a few minutes until the tart is golden brown and crisp.