Tarte Flambée

First of all, happy new year! The Christmas season is past us and a brand new year lies ahead filled with fresh opportunities and wonderful new things to discover, taste and fall in love with.
For me, the new year has come with new responsibilities. At the end of 2012, I took on the job of becoming associate editor of DUTCH the magazine. A whole new world has opened up for me, and although the work is challenging at times, I am loving every bit. Especially because I get to be that same nerd I was when I studied in Leiden and immerse myself in everything having to do with Dutch culture. As a side note, I started the new year by going to the play Gijsbrecht van Aemstel by Joost van den Vondel. It is playing again on New Year's Day, like it did in the past, and I just couldn't resist the opportunity. Of course, some parts moved me to tears. What a beautiful time the Dutch Golden Age was!
At the moment, I am in the middle of putting together my first magazine, which means that I am working long hours, leaving me little time to cook. Hubby, the chef, has been fantastic at putting food (and wine, of course) on the table. Most of my cooking is now done during the weekends, but when I finally get to tie on that apron, oh boy do I make up for lost time! Breakfast, lunch and dinner become more than just sustenance; they become a party!
One of the dishes I made last Sunday was this fantastic tarte flambée. The preparation couldn't be easier. And the results? Nothing but sublime!

À la prochain!

Tarte Flambée

Serves 6

1 can of ready-made pizza dough

200g crème fraîche

1 1/2 tbsp mascarpone

freshly grated nutmeg

pinch of fleur de sel

freshly ground pepper

2 onions, halved and thinly sliced

100g lardons

few sprigs of thyme, leaves plucked

Preheat the oven to 200C and line a baking sheet with baking paper. Place the dough on the baking sheet and stretch it out as thinly as possible. Mix the crème fraîche, mascarpone, nutmeg, salt and pepper. Spread this evenly over the dough. Top with the onions, lardons and thyme. Pop in the oven for 20-25 and serve with an aromatic Riesling.