Tarte Flambée with Caramelized Onions, Figs and Olives

As I’ve already mentioned, fall is my favourite season. First of all because I love all the colors that nature takes on with its beginning, the fog that lingers on the fields and the Rhine in the morning, sparkling in the light of the rising sun, the smell of molding apples and plums on the damp orchard lawns and the coziness at home when you have to turn on the lights or light candles in the evening because the days are getting shorter. But there’s also fall’s harvest, bringing so many delights for the tummy. Think of all the pumpkins, chestnuts, mushrooms, nuts, the vintage etc.
And I can’t wait to have my first Federweißer this year!

When I went to the market yesterday, I came home with a bag of ripe and sweet Turkish figs that I couldn’t not buy. I have friends who cultivate figs in their own garden (They actually also cultivate kiwis… Who would’ve thought this was possible here?), but as I don’t have my own garden, I have to stick with the Turkish ones. Figs are incredibly versatile: They can be eaten raw or be used for jams (on a slice of bread with brie…), salads, sauces, pizza or tarte flambée. Tarte flambée is a traditional dish from the Alsace and usually made with just bacon, onions, crème double and/or sour cream. Those who don’t have problems eating dairy products should definitely try the original recipe that can easily be found on the internet. The recipe below, however, is yeast-free with dairy- and gluten-free options. If you don’t like the crust, you can just as well make a normal pizza crust or use puff pastry cut into squares.

Inspiration, again: Authentic Suburban Gourmet

Tarte Flambée with Caramelized Onions, Figs and Olives

Ingredients:
(serves 4-6)

6 TS butter/vegetable margarine
5 large onions, peeled and thinly sliced
3 ts sugar
salt and pepper
400g flour
260-300ml (soy)milk
2-3 TS olive oil
1/2 ts salt
4 ts baking powder
5 fresh figs, quartered
12 kalamata olives, thinly sliced
Fresh thyme
Pine nuts

Directions:

1. In a pot melt the butter/margarine, add the sliced onions and toss until well coated. Add the sugar, season with salt and pepper and cook over medium heat until the onions are caramelized, lightly brown and sweet (30-40 minutes).

2. Preheat the oven to 220°C.

3. In a mixing bowl, mix the flour, milk, olive oil, salt and baking powder (if the dough is too dry and crumbly, add more milk and olive oil) until well combined and smooth. Roll out the dough on a greased rimmed baking sheet.

4. Brush the dough with the egg yolk. First, spread the onions on the dough, then the olives,  the figs and finally the pine nuts. Season with fresh thyme.

5. Bake the tarte for about 15-20 minutes and serve with mâche.

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