Tarte Flambée or Flammkuchen

Chef Jackson Rouse has a soft spot for Cincinnati’s German heritage. Find the tarte flambée, or Flammkuchen, on the menu of Bauer Farm Kitchen. A truly regional delight from the culinary area where Southern Germany meets Northeastern France.

This recipe makes enough Obatzda (Bavarian cheese dip) for several tarts or to serve with crudité, breads and pretzels. Quark is a fresh cheese that is the German contribution to this border crossing tarte—but it can be hard to find. Look for quark made locally at Urban Stead in Cincinnati.

Obatzda (Bavarian Cheese Dip)
½ lb Brie (rind removed)
¼ lb fresh goat cheese
1 lb quark
¼ lb unsalted butter, chopped slightly softened
2 tsp Caraway seeds, toasted and cracked
1 shallot, finely chopped with moisture squeezed out
8 garlic cloves, roasted
1 tsp cayenne pepper
½ cup dark beer
½ tsp nutmeg, ground or grated
1 tsp white pepper
Salt to taste

Combine all ingredients in the bowl of a standup mixer. With paddle attachment whip on medium speed till smooth and evenly combined.

The Tarte
1 prepared or homemade pizza dough, thin crust at 6-8 inches
¾ cup Obatzda, cheese dip mixture above
¼ cup caramelized onion
⅛ cup caramelized leeks
¾ shredded gruyere or other low moisture alpine cheese
1 handful of seasonal greens to finish: chickweed, upland cress, purslane, baby kale, etc.
2 sunny side local farm eggs
1 drizzle Extra Virgin olive oil
Fresh cracked black pepper

Preheat oven to 400 degrees. Roll out or shape pizza dough to fill an 8-inch pizza pan or cast iron skillet, fold and crimp the edges to form a shallow crust. The crust should be thin.

Spread cheese mixture on dough then top with caramelized onions and leeks, and shredded gruyere. Cook in oven for 6-10 minutes until crust is crisp and the cheeses melt and start to bubble. Remove from oven and top the pizza crust with fried eggs and assorted greens. Drizzle with olive oil and top with fresh-cracked black pepper just before serving.