Grilled tarte flambée is absolutely top-notch. Whether it's the classic Alsatian tarte flambée or other variations with goat cheese and honey, the thin, crispy crust is a taste sensation, and the topping with crème fraîche or double cream is the icing on the cake. Unpack your SKOTTI and let's go!
Tarte flambée on the gas grill with pizza stone
The grill is sizzling, the glasses are clinking, and you're the star of the evening with a recipe so simple it's almost cheeky. We take the classic tarte flambée, give it a bit of grilled charm, and voilà – a flavor experience that will send your taste buds on a roller coaster ride. There are no rigid rules here: just you, your grill, and a bit of creativity . So, grab your rolling pin, fire up the grill, and let's reinvent the tarte flambée together – casual, delicious, and absolutely grill-tastic!
Grilled tarte flambée is like pizza's cool cousin, sure to liven up any party. With a crispy base, creamy topping, and that irresistible smoky note that only a grill can conjure, every bite becomes a little feast for the taste buds. So, put on your grillmaster's apron, fire up the grill, and let's rock Alsace—in the most delicious way!
Ingredients for Alsatian tarte flambée from the pizza stone
You need the following ingredients for the tarte flambée recipe:
- 200 g flour (for the perfect dough)
- 2 tbsp oil (the secret for smooth dough)
- 125 ml water (the base for the dough)
- Salt (a pinch for taste and pepper if needed)
- 200 g double cream (for the creamy base)
- 200 g onions (thinly sliced)
- 100 g bacon (cut into thin, narrow strips)
- Some sweet cream (for extra creaminess)
Your step-by-step guide for tarte flambée from the pizza stone
Ready for a culinary explosion? Then grab your pizza stone and grill, because today it's going to be hot and hearty with Alsatian tarte flambée straight from the gas grill ! Forget boring grilled sausages – we're bringing French flair to your garden. Imagine: the dough crackling as it takes on the perfect brown color and the onions dancing a samba with the bacon. So fire up the grill and wow your guests with your grilling talent.
- Dough Time : Knead flour, oil, water, and a pinch of salt into a smooth dough. It shouldn't be sticky.
- Preparations : Cut the onions into fine rings and the bacon into thin, narrow strips.
- Roll out the dough : Roll out the dough very thinly. We don't want thick lumps, but a nice, thin, crispy base!
- Creamy base : Spread the rolled out dough with crème double or a mixture of crème fraîche and a little sweet cream – super creamy!
- Topping: Spread the sliced onions and bacon strips evenly over the spread dough.
- Preparing the SKOTTI grill : Preheat your SKOTTI grill with the STONE and the lid closed for about 10 minutes at full power. Remove either one of the sides or the top of the CAP so the SKOTTI functions like a real pizza oven.
- Baking magic : Using the SKOTTI Tongs and the Flipper, carefully place the topped tarte flambée onto the STONE. Bake until it reaches the desired browning. Now all you have to do is enjoy!
Want more? We have a variety of grilling recipes in our repertoire. We especially recommend our own Italian pizza dough for the pizza stone – incredibly tempting and delicious.
