Summary

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

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Instructions

1. For the dough, mix the yeast with a little water. Let stand for 10 minutes.
2. 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.
3. 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.
4. 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.
5. Variations: Top with Munster cheese, Roquefort, mushrooms, pressed and salted garlic.