Alsatian Tarte Flambée with Onions, Leek and Bacon

Summary

Ingredients

• 125 g flour
• 62 ½ ml water
• 0.5 ½ dash oil
• a bit salt
• 100 g crème fraîche
• pepper
• Nutmeg
• 1 small onion (s)
• 1 spring onion (s)
• 60 g bacon cubes

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Instructions

1. First knead the flour, water, oil and salt well. The dough shouldn`t be sticky, add a little more flour if necessary. Now let the dough rest for about 30 minutes (with me the dough usually only rests as long as I need for the further preparation of the cream and topping).
2. You can be very creative with the cream and topping. For the classic Alsatian variant, I taste the crème fraîche with salt, pepper and nutmeg. In addition, onions and spring onions need to be cut.
3. Then roll out the dough to a thickness of approx. 3 mm, brush with the cream and top with the ingredients.
4. The topped tarte flambée needs approx. 8 - 9 minutes in the oven at 250 degrees.