After a three month stint in Alsace I became particularly familiar with this tart eaten as an apero snack. It’s lighter than a pizza and can be sliced into small bite sized squares. Although I cooked this in an outside oven to enhance the smoky flavour of the bacon, it’s equally delicious cooked in the oven. Give it a go!
I am an enthusiastic Australian cook and published Fairfax food writer of many years, a former cafe and patisserie owner and cake decorator. I currently offer small class cooking experiences in France, held in my traditional French home kitchen. I can tailor cooking experiences to the individual based on food preferences. View more posts
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