Alsatian Tarte Flambée with Onions, Leek and Bacon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 9 mins |
| Total Time | 59 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
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
Print Recipe
Pin Recipe Instructions
- 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).
- 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.
- Then roll out the dough to a thickness of approx. 3 mm, brush with the cream and top with the ingredients.
- The topped tarte flambée needs approx. 8 - 9 minutes in the oven at 250 degrees.
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