Alsatian Tarte Flambée with Leeks

Ingredients

• 2 thin flatbreads
• 1 large leek, thinly sliced
• 1/2 cup crème fraîche
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp caraway seeds
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Heat the oven to 475F (245C) with a baking sheet or pizza stone inside. The tarte needs fierce heat from below to crisp rather than dry out.
2. Halve the leek lengthwise and rinse between the layers, where grit collects, then slice it thinly. Heat the oil or butter in a skillet over medium-low heat.
3. Cook the leek and onion with a pinch of salt for 8 to 10 minutes, stirring often, until completely soft and sweet but not coloured. Add the garlic and caraway for the last 30 seconds.
4. Season the creme fraiche with salt, pepper, and a scrape of nutmeg if you have it, then spread it in a thin, even layer over each flatbread, leaving a 1/2-inch border.
5. Scatter the cooked leek mixture over the top. Keep the topping sparse; a heavy layer steams the base instead of crisping it.
6. Slide the tartes onto the hot baking sheet and bake for 8 to 10 minutes, until the edges are blistered and dark in patches and the cream is bubbling.
7. Cut into strips, finish with the fresh herbs and a squeeze of lemon, and eat immediately while the base is still crisp.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.