The one with sriracha? I'm not crazy about bacon, but I inhaled a couple bags when I first found the stuff. It is very pricey!

Wasn't a TJ's supposed to open near you in FL?

Yes, Sweet Sriracha! Perhaps bacon jerky isn't new; I haven't paid attention to jerky but was looking for Buffalo Jerky thinking Beau would think it was cool. I tried the Johnsonville Bacon Jerky when I got home but it wasn't as good as TJ's.

Yup, we finally got a TJ's in Tampa!

I'm due for a TJ's trip, nearest is an hour away but so is the closest Costco and I have a list for there too. I'll have to try bacon jerky. I'm not a jerky fan but always open to something new.

Morz, it's not dry like typical jerky. It's a moist chew.

Have either of you tried the ham & caramelized onion flatbread? So good!

Trader Joe’s (Maitre Pierre) Tarte D’Alace

Morz, I'm not a jerky fan either but the "bacon" component attracted me. And as Cindy said...it's moist.

Cindy, I keep a "TJ's Must Buy" list in my car. I'll add the Tarte D'Alace as it looks gooood. Thanks.

Great reviews on Amazon but it cost 2X more than in the store.

I'll add the Tarte D'Alace as it looks gooood.

I keep a few in the freezer. I'm always afraid I'll walk in the store and they'll be discontinued. Like they did with the Chile Lemon pistachios years ago and more recently their Kao Soi. I keep checking the freezer case hoping it'll magically reappear, but no such luck.

Kao Soi

Don't worry. If they stop selling them you can make your own.

http://www.interfrance.com/en/alsace/flammekueche.html

Islay, that's not even close.

In what way? It's what your TJ tart is supposed to be.

Stop taking words so literally. They gave the product a name with a nod to its origin, but that's where the fun steps in. Is it a tart, a pizza, a flatbread? Who cares! It's absolutely delicious! And quite frankly much more appealing than the photo in the link you posted.

I'm not sure why the open hostility about this Tarte d' Alsace, but one of my faves at TJ's is this other frozen item linked below...called a French style tarte, but their article admits they've taken liberties with the name. It is SO delicious and I do believe it is imported from France (Is that where you are Islay?) I suspect most countries have things that are named regionally, like BBQ in the USA which means so many different things to so many people...or pizza...or as the other thread indicates, tacos, with variations that don't affect authenticity. The picture Islay posted reminded me of this tarte and it made my mouth water when I read the recipe...
Tarte d'Champignon

Olychick, I've had that one too. The only difference between the two is the toppings. I prefer the one with ham.

There are a couple threads on this forum where some take umbrage with what they consider incorrect usage of food terms.

Well, the TJ's Tarte D'Alsace box Olychick posted does look much more appealing. I'm sure it's been food styled and lit properly and chosen from among a number of contestants for being the prettiest one, but when you compare it with the picture in IC's linked recipe, it's obviously the same basic dish. It might be a good recipe behind that lousy picture! I've had it in France and it looked a lot more like the TJ's one in person.

There are all kinds of recipes for this, if you'd prefer a different one. Try looking under tarte flambee or flammkuchen. It's from Alsace and Southern Germany, so the TJ's name is descriptive.

I just do not see hostility. I thought TJ's was famous for discontinuing favorites. (i don't have one handy or seek it out since my TJ's was full of rotten veggies the two times i stopped) ...the one on rt 17 in NJ. Not an easy trip for me but i have tried. Near Ikea and my car dealer so i have stopped on random trips once a year. I just find it sweet heavy.

I did buy the best ham in recent memory but that was the first stop a couple years ago. I stopped the second time but no ham. So it is a business plan to get you to stop and try new things?

Pointing out a recipe for making one at home is not hostile. I found the link interesting. It is a different base crust. TJ's just does a fun odd fact-filled description to sell product. Both sound great. My sister keeps talking about a bean cake no longer available but i gave up helping since i never tasted or saw the package. (she is driving me nutty)

I think TJ does some great introduction to flavor. Wish i had TJ 20 yrs ago when we were learning to cook.

Trader Joe's was designed to bring international and gourmet foods to educated people with low salaries, especially teachers. That hasn't changed much since they've been owned by Aldi. The products come and go, depending on popularity, etc. Sometimes they come back. Sometimes they don't. The produce is mostly packaged and of decent but not tippy top quality -- rotting is terrible! Around here, it's always perfectly fresh and firm, just not always the tastiest. At Whole Foods you can get tree ripened peaches. This isn't a full grocery store. More like a corner store with interesting choices.

Cindy, I do aologise if I offended you by posting an ugly picture. The aim was simly to provide you with a recipe, in English, as I assume you don't speak French (but I may well be mistaken). You expressed your concern about the product being discontinued. I also, wrongly, assumed that you would read the recipe and not rely only on the picture.

Have no fear. I won't be trying to be helpful to you any time soon.

Pllog, believe it or not, the TJ's food product looks just like the photo.

Islay, I did read the recipe in the link you posted. That's why I said it wasn't the same as the TJ's product which has a thin, crisp crust (slightly reminiscent of puff pastry) topped with caramelized onions, ham, and Gruyere cheese. Your recipe called for a bread dough (which looked like pizza), ricotta, half 'n half, onions, and bacon.

I believe it! It's supposed to. I just meant that the recipe photo wasn't professional and making it look good in a photo takes some skill. Here's a recipe on Hubert Keller's site: http://www.hubertkeller.com/recipes/recipe_detailsf9d7.html?show=TV-Episode-201-B

There are many recipes. Lardons are classic, many just call for bacon, some use ham--they're interchangeable depending on what you can get, your budget and your taste. Most recipes have some kind of creme fraiche or white cheese. The ricotta and half and half is another way to get the same kind of texture.

I'm not sure what you mean about the texture because puff pastry is lofty, not flat, whereas the thin, crisp crust you describe is the traditional texture. Thin and crisp is a function of how thing you stretch your dough and the heat you cook it at. To keep it from lifting, dock it with a fork all over.

Not crisp like a thin crust pizza, but thin, light layers like a croissant or puff pastry. Hard to describe.

Those kinds of layers happen when you butter and fold, butter and fold. There's a Yemenite flatbread which is made similarly. The thing is, if there's anything too heavy on it, it won't rise. You could try making it with a storebought puff pastry and see if it comes anything close to the one you like. Partially bake the crust first, so it has a fair chance to puff, but top it before it browns and finish baking it. Think about the crust as you try it and see if it needs more or less butter, flavor adjustments, etc.

It really is a hard to describe crust on the TJ's tarts. It's very tender and buttery, but not like a yeast bread dough, pie dough, or puff pastry (it doesn't puff, nor are there layers). I cook mine in a really hot oven on a pizza brick to try to get some crisp on the crust so it doesn't all just fall apart. But when the bottom is a little crispy (kind of like a croissant bottom) the top is always soft and almost gooey, but not like uncooked dough. It's yummy!

Since yesterday was Bastille Day I thought it would be fun to try the TJ's Tarte D'Alsace ;)

Honestly, I wasn't expecting to like it as much as I did! The crust is unusual and hard to describe. Light, but substantial. The topping was light and delicious. I am going to stock up on this to cut in small wedges and serve as an app for drop-in guests. Easy & delicious. Thanks for posting about it!!

I can't wait to try Tart D'Alsace!
An encouragement to travel to the other side of the county and near where I met friends at a great Thai restaurant; so a 2fer.

Peach purchases have been disappointing this season ... until yesterday. Sweet, juicy, dripping down the arm goodness. Get 'em while they last.

They look beautiful!