{"id":32782,"date":"2017-12-26T10:30:59","date_gmt":"2017-12-26T15:30:59","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=32782"},"modified":"2017-12-25T00:14:23","modified_gmt":"2017-12-25T05:14:23","slug":"planet-cheese-tarts-fire","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-tarts-fire\/","title":{"rendered":"Planet Cheese: Tarts On Fire"},"content":{"rendered":"
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\"Planet
\nPlanet Cheese<\/strong><\/a> is a weekly blog devoted to everything cheese: products, people, places, news, and views. James Beard Award-winning journalist Janet Fletcher writes <\/em>Planet Cheese from her home in Napa Valley. Janet is the author of <\/em>Cheese & Wine, <\/em>Cheese & Beer, and <\/em>The Cheese Course and an occasional contributor to <\/em>culture<\/strong><\/a>. Visit <\/em>janetfletcher.com<\/a> to sign up for <\/em>Planet Cheese and view Janet\u2019s current schedule of cheese appreciation classes.<\/em><\/p>\n

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Y<\/span>ou read it here first: T<\/em>arte flamb\u00e9e<\/em> is the pastry trend of the year. I\u2019m seeing it everywhere\u2014okay, three places lately\u2014and I\u2019m so happy it\u2019s having a moment because I\u2019ve loved this Alsatian specialty forever. For New Year\u2019s Eve with the first glass of Champagne\u2026well, that\u2019s my plan anyway. I\u2019m pretty pleased with my recipe. Even in a home oven, the crust comes out super-crisp around the edges, with creamy Fromage Blanc, onions and smoky bacon on top.<\/p>\n

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In the San Francisco Bay Area, you can sample the dish at La Flamme<\/a>, a pop-up restaurant specializing in tarte flamb\u00e9e<\/em><\/a>. Anne Besset, a native of Alsace, imported her wood-burning oven from France. She hauls it around to taprooms and wineries and makes the tarts to order. Her dough has no yeast\u2014just flour and water\u2014and she uses a sheeter to roll it as thin as pasta. It cooks in two minutes. For the cream base, she mixes Bellwether Farms Fromage Blanc<\/a> and cr\u00e8me fra\u00eeche, plus some egg. I like her simplest topping the best\u2014just sliced onions and applewood-smoked bacon\u2014but Besset will add Munster, Emmental, Camembert, goat cheese or Raclette on request. Americans like options.<\/p>\n

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At The Flammerie<\/a> in Kinderhook, New York, chef Andrew Chase makes his flammkuchen<\/em> with a yeast dough. After graduating from the CIA, Chase and his Bavarian wife, Conny, lived in Germany for a year; they ate a lot of flammkuchen<\/em> while they brainstormed business ideas. Back in the Hudson Valley, Chase built a mobile wood-fired oven and began baking the pizza at farmers\u2019 markets. The truck\u2019s success led to the restaurant, which opened in 2014. The chef flattens his dough laboriously by hand\u2014it\u2019s paper thin\u2014then tops it with thick sour cream from Hudson Valley Fresh<\/a>, grated Gruy\u00e8re, and bacon.<\/p>\n

\u201cIt\u2019s more like a cracker than pizza,\u201d says Chase. \u201cWhen the crust is raw, you can almost see through it.\u201d<\/h3>\n
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At Income Tax<\/a>, a year-old Chicago wine bar, chef Ryan Henderson makes petite flammenkuchen<\/em> (yet another spelling) filled with Fromage Blanc, rendered Nueske\u2019s bacon and browned onions. The tarts are warmed for service and garnished with pickled onions and thyme. Beautiful, no? E-mail<\/a> me and I\u2019ll send you the unusual recipe for the dough.  <\/p>\n

Beginning January 7, you\u2019ll find La Flamme\u2019s<\/strong> red, white and blue pizza oven at Gilman Brewing Company<\/a>, 912 Gilman Street in Berkeley, every Sunday from noon to 9 p.m. In the meantime, please try my recipe<\/a>. <\/span><\/p>\n

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\"Planet<\/a><\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

It’s the pastry trend of the year! The super crispy tarte flamb\u00e9e with a glass of bubbly is the author’s go-to this New Year Eve.<\/p>\n","protected":false},"author":92,"featured_media":32784,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[10],"tags":[2144,1651,2142,2143,2146,2147,2145,1789],"coauthors":[305],"class_list":["post-32782","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","tag-alsatian-pizza","tag-bellwether-farms","tag-flammekuche","tag-flammenkuchen","tag-flammerie","tag-fromage-blanc","tag-la-flamme","tag-tarte-flambee"],"acf":[],"yoast_head":"\nPlanet Cheese: Tarts On Fire - culture: the word on cheese<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/planet-cheese-tarts-fire\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Planet Cheese: Tarts On Fire\" \/>\n<meta property=\"og:description\" content=\"It's the pastry trend of the year! 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