Alsatian Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 400 g wheat flour type 550
- 20 g yeast
- 0.25 liter ¼ water, lukewarm
- 3 tablespoon oil
- 125 g bacon, smoked
- 500 g onion (s)
- 1 cup sour cream
- 1 cup sweet cream
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the dough, mix the yeast with a little water. Let stand for 10 minutes.
- Sift the flour into a bowl, add the yeast mixture, the rest of the water, the oil and a little salt, knead everything to a smooth dough and cover and let rise in a warm place for 30 minutes.
- In the meantime, cut the bacon into fine strips. Peel the onion, cut in half and slice it into fine slices. Whisk the sour and sweet cream with salt and pepper.
- Quarter the risen dough. Ideally, roll out each piece of dough on a large piece of baking paper into a wafer-thin rectangular sheet. Spread 1/4 of the cream mixture on each and sprinkle with onions and strips of bacon. Bake the tarte flambée individually in a convection oven at 220 degrees for 10-15 minutes until golden brown.
- Variations: Top with Munster cheese, Roquefort, mushrooms, pressed and salted garlic.
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