Recipe#3415

Title: Alsatian Tart

Newsgroups: rec.food.recipes 
 From: jsvrc@rc.rit.edu (J A Stephen Viggiano) 
 Subject: Alsatian Tart Flambe' 
 Message-ID: <9308112343.AA04547@ritrcs> 
 Organization: RIT Research Corp 
 Date: Wed, 11 Aug 1993 19:43:07 -0400 (EDT) 

If it were cheese instead of white sauce, I'd venture it was Alsatian
 Tart Flambe'. Let me guess-- you had this in the Western part of
 the country, like in Heidelberg, or Frankfurt, or somewhere near
 there? There they seem to use a thicker crust. I had one of these
 in Triberg, in the middle of the Black Forest, that had a crust as
 thin as a 1DM coin.
 Alsatian Tart Flambe'
 Per serving:
 1 Wheat Tortilla
 1/4 cup Swiss Cheese, grated fine
 2 Tablespoons minced onion
 1 Tablespoon cooked bacon bits (or 2 Tablespoons minced ham)
 Distribute the last three ingredients on top of the tortilla. Brown
 under the broiler until the cheese starts to bubble. The "flambe'"
 in the name is there because the dish is traditionally "licked by
 the flames." How close the flames get to your version is a matter
 of personal taste.