Adelaide Hills, Australian wines, Longview, Pinot Gris, white wines, Wines from Australia
Wild Garlic Tarte Flambée with Goat Cheese & Bacon
Apr
Spring on a baking sheet: An Alsatian classic meets the season
Wine from Australia and a crispy wild garlic tarte flambée—that’s spring in all its glory on the table. The tarte flambée is one of the great delights of Alsatian cuisine: a paper-thin crust that puffs up and becomes crispy in a hot oven, topped with creamy crème fraîche, savory bacon, and hearty goat cheese. Wild garlic adds the seasonal touch here; its intense garlic aroma peaks in April and gives the tarte flambée a green, vibrant depth. Once you’ve experienced fresh wild garlic on hot dough, you won’t want to miss it on any tarte flambée for the rest of the season. This recipe is quick, requires little effort, and still impresses everyone at the table.
Ideal wine pairing: Longview Queenie Pinot Grigio (Adelaide Hills, Australia)
A tarte flambée topped with wild garlic, goat cheese, and bacon calls for a wine that brightens the creaminess of the toppings and elegantly complements—rather than overpowering—the spicy aromas of the wild garlic—and that’s exactly what this Pinot Grigio from the cool highlands of the Adelaide Hills does with ease. In the glass, it presents itself in a pale straw yellow with a lively sheen that immediately signals freshness. The nose reveals delicate notes of white peach and pear, along with a hint of lemongrass and a subtle floral element reminiscent of the region’s cool mountain climate. On the palate, it is sleek and precise, with a crisp acidity that skillfully cuts through the richness of the crème fraîche while allowing the goat cheese to retain its fresh, milky character. The wine provides a spicy counterpoint to the bacon without either element overpowering the other. The finish is clean, with a mineral note and pleasantly dry—a wine that doesn’t demand attention for itself but elegantly sets the stage for the dish on the plate.
The recipe:
Wild Garlic Tarte Flambée with Goat Cheese & Bacon
Equipment
- 1 Backofen mit Ober-/Unterhitze oder Umluft
- 1 Backblech oder Pizzastein
- 1 Nudelholz
- 1 Rührschüssel
- 1 Schneidebrett und Messer
- Backpapier
- 1 Küchenreibe
Ingredients
For the dough:
- 200 g Type 550 wheat flour
- 100 ml lukewarm water
- 2 Tablespoon of olive oil
- 1 teaspoon of salt
For the topping:
- 150 g Crème fraîche
- 100 g thin strips of smoked pork belly
- 100 g Goat cheese log sliced or crumbled
- 1 a small bunch of fresh wild garlic about 50 g
- 1 small red onion cut into thin rings
- Salt white pepper
- 1 tbsp olive oil, for drizzling
- Freshly grated nutmeg
Instructions
PREPARATION:
- Preheat the oven to 250 °C (top and bottom heat) or 230 °C (convection)—as hot as possible; that’s the secret to a good tarte flambée.
- Line a baking sheet with parchment paper and preheat it as well.
- Wash the wild garlic, shake off the excess water, and cut it into thin strips.
- Slice the onion into paper-thin rings.
- Cut the bacon into thin strips, if necessary.
COOKING STEPS:
- For the dough, knead the flour, water, olive oil, and salt into a smooth, supple dough—about 5 minutes.
- The dough shouldn’t be sticky.
- Let it rest for a moment.
- Roll out the dough on a floured surface as thinly as possible, until it is almost paper-thin.
- Place on the hot baking sheet.
- Mix the crème fraîche with salt, pepper, and nutmeg, then spread it evenly over the dough, leaving a small border around the edges.
- Spread half of the wild garlic over the crème fraîche.
- Arrange the bacon strips and onion rings on top, then add the goat cheese, either crumbled or sliced.
- Drizzle with a little olive oil.
- Bake in a preheated oven for 10–12 minutes, until the edges are golden brown and crispy and the topping is lightly browned.
SERVE:
- Remove the tarte flambée from the oven and immediately sprinkle it with the remaining fresh wild garlic—the residual heat will slightly wilt it without losing its flavor.
- Cut into pieces using a pizza cutter or a sharp knife, and serve directly from the baking sheet.
- The tarte flambée won’t wait for anyone.
SIDE DISHES:
- Green leaf lettuce with vinaigrette
- Crème fraîche as a dip
- Roasted walnuts as a topping
Nutrition
