Tarte flambée from The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home (page 211) by Ken Forkish

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Rutabaga on October 18, 2016

    I made a few modifications; instead of lardons, I used turkey bacon (that may sound blasphemous, but good quality natural turkey bacon cooked in a little oil is quite tasty), and I spread a little cream over the crust before scattering on some fresh mozzarella since I had no fromage blanc. For crust, I used the 24-48 hour dough. It was beautifully crisp and the flavors of the topping melded seamlessly.

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