Secret Recipe: Blue Water Cafe’s Salmon Tarte Flambée

For a laidback take on pizza, Blue Water Cafe’s executive chef, Frank Pabst, is sharing his signature recipe that tips its hat to Alsatian cuisine and is easy as pie. With a creamy base, smoked salmon, tangy capers and fresh, peppery arugula, his smoked salmon tarte flambée is a dream for seafood lovers and pairs perfectly with your favourite sparkling summer bevvy… and a sunny patio.

Recipe by Frank Pabst.

Recipe: Salmon Tarte Fambée

SERVES 2

Ingredients

• 250 g all-purpose flour
• 1 tsp salt
• ½ tsp baking powder
• 3 tbsp canola oil
• 150 ml warm water
• 1 cup sour cream (or equal parts sour cream and ricotta)
• Nutmeg, salt and pepper to taste
• ½ cup thinly sliced sweet onion
• 10 slices smoked salmon, cut in halves
• 2 tbsp drained non-pareil capers
• Large handful arugula leaves
• 2 tbsp ikura (salmon caviar)

Method

1. Place a pizza iron or stone (if you don’t have either, use a baking sheet) in the oven and heat to 425 degrees.

2. If using pre-baked tortilla shells, proceed to step 7.

3. In a medium bowl, whisk to combine flour, baking powder and salt.

4. In a separate bowl, combine canola oil and water. Add to dry ingredients, using a fork to combine until it creates a shaggy dough (lumpy yet well-mixed).

5. Turn the dough out onto a floured surface and knead for 1 minute, until the dough is uniform and elastic. (Flour your hands as necessary to keep the dough from sticking.) Cut in two pieces.

6. Roll out each piece of dough into a 12-inch round. Transfer to a parchment-lined baking sheet and freeze for a brief period—about 10 minutes. (This will make the next step easier.)

7. In a medium bowl, combine sour cream with salt, pepper and freshly grated nutmeg to taste. If using ricotta and sour cream, add ricotta and use a hand blender to create a smooth mixture. Set aside while you prepare the dough.

8. Using a small offset spatula or the back of a spoon, spread the sour cream/ricotta mixture evenly over the frozen dough disks (or pre-baked tortilla shells), leaving a ¼-inch border along the edges. Then, sprinkle raw onion slices evenly over the sour cream.

9. Slide the tart directly onto the pre-heated pizza stone in the oven. Bake until the top begins to brown and the sides are golden and crispy (about 20 minutes, or 10 minutes if using tortilla shells).

10. Remove from the oven with a wide spatula and place on a cutting board. Top the hot tarte flambée with smoked salmon slices, capers and arugula leaves. Garnish with salmon caviar. Cut into eight wedges using a heavy chef’s knife or a pizza wheel and enjoy with a glass of riesling or pinot blanc.

Hot Tip: Cut your baking time in half with pre-baked wheat tortilla shells.