M&S RECIPE INSPIRATION
Judy Joo’s tarte flambée and Alsatian spritzer
This Alsace speciality stars crispy dough topped with smoky bacon, emmental and onions, and is served with a refreshing wine spritz! The dish would also pair well with our deliciously crisp Classics picpoul de pinet
Ingredients
For the dough:
- 250g plain flour
- 50ml extra virgin olive oil
For the topping:
- 100g crème fraîche
- 50g full-fat Greek yogurt
- 20g butter
- 180g Collection dry-cured smoked streaky bacon, finely
- chopped
- 2 onions, finely sliced
- 50g emmental, grated
- Handful thyme, leaves picked
- Grating nutmeg
For the salad:
- 1 tsp Dijon mustard
- 1 tbsp white wine vinegar
- ½ tsp caster sugar
- 1 shallot, very finely chopped
- 4 tbsp extra virgin olive oil
- 80g baby spinach
- 80g rocket
- Small bunch chives, cut into 2cm lengths
- 2 tbsp M&S mixed seeds
- 2 tbsp flaked almonds, toasted
- 10 red and yellow tomatoes, halved
For the Alsatian wine spritzer:
- 160ml gin
- 100ml M&S Classics Alsace gewürztraminer
- 60ml lemon juice
- 60ml golden syrup
- 8 sprigs thyme
- 1 lemon, sliced
Method
- Preheat the oven to 210°C/190°C fan/gas mark 6. Place a pizza stone or a heavy-based baking tray into the oven to heat up. Lay out a large sheet of baking parchment.
- To make the dough, put the flour and ½ tsp sea salt into a bowl. Mix in the extra virgin olive oil and 125ml water and knead the dough into a ball. Cover with a damp cloth and set aside.
- For the topping, combine the crème fraîche and yogurt, season with salt and freshly ground black pepper and set aside.
- Melt the butter in a large frying pan. Add the bacon and cook for a minute or two, breaking it apart with a spoon. Add the onions and cook for a further 4-5 minutes until just starting to turn golden. Remove from the heat.
- Using a little flour, roll out the dough to a large rectangle, about 2mm thick. Cut into 4 smaller rectangles and spread them out a little.
- Top each rectangle with the creamy mix and spread out, leaving a 1cm border of dough. Top with the bacon and onion mix and sprinkle over the cheese.
- Slide the tarts, keeping them on the baking parchment, onto the pizza stone or baking tray and bake for about 10- 12 minutes, or until the edges are crispy and golden. You may find it easier to cook two at a time.
- Remove the tarts from the oven and place onto a chopping board. Sprinkle with the thyme and nutmeg.
- In a small bowl, whisk together the mustard, white wine vinegar, sugar, shallot and olive oil to make the salad dressing. Season to taste.
- Put the spinach, rocket and chives into a serving bowl and toss with the dressing. Top with the seeds, flaked almonds and tomatoes.
- To make the Alsatian wine spritzer, put the liquids into a jug and stir until the syrup is totally dissolved. Fill a cocktail shaker with ice, pour over the liquid and shake (you may need to do this in two batches).
- Prepare 4 glasses with the thyme, the lemon slices and some ice, then pour over the spritzer. Serve the tarte flambée along with the salad and the spritzers.
