BY BIER INTERNATIONAL
Bier International is Harlem’s first beer garden. Serving international and domestic beers paired with international dishes, they offer over 15 beers on tap and 30 by the bottle. Ousmane Keita and Chris Pollok brought the Bier Garden to Harlem in 2009 when they noticed the need for one in the community. This Classic Tarte Flambée, as it is known in French, or Flammkuchen, as it is known in German, is a European style flatbread that is a favorite for dinner at the Bier Garden. They serve several different varieties, including a daily special, and they suggest pairing it with Palma Luca.
Total time: 20 minutes
1 round or square flatbread, rolled out thin
1/4 cup Crème Fraîche
2 ounces Fontina cheese, thinly sliced or shaved
2 ounces bacon
1/2 onion , thinly sliced
1 tbsp rosemary, chopped fine
Preheat oven to 350 degrees.
Spread Crème Fraîche over the entire surface of the flatbread. Add thin-sliced or shaved Fontina cheese as desired.
Separately, sauté chopped bacon in a frying pan. Remove from pan when reached desired crispness.
In the remaining bacon fat, sauté chopped or sliced onions and chopped Rosemary until onions reach desired softness.
Add bacon bits, onion and Rosemary to flatbread and spread evenly.
Place flatbread in oven and heat for about 10 minutes or until desired crispness is reached.
Create your own variation:
For Vegetarian Tarte, add chopped, raw veggies of your choice before placing Tarte in oven.
For meat/chicken/sausage Tarte, sauté ingredients beforehand (as you would do with the bacon) and spread over Tarte prior to placing it in the oven. Don’t cook fully. Remember the Tarte will be in the oven for about 10 minutes, so take the additional cooking time in consideration.
For breakfast Tarte, fry or scramble eggs, place them on Tarte after you’ve taken it out of the oven.
Slice like you would a pizza. Serve hot. Bon Appetite. Guten Apetit.