American Style Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 25 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
For the dough:
- 1 kg wheat flour
- 0.5 liter ½ milk
- 150 ml olive oil
- 1 tablespoon sugar, heaped up
- 3 teaspoons salt
- 1 cube yeast, fresh
- some flour to dust over
For covering:
- 750 g onion (s), peeled and cut into rins
- some vegetable oil, tasteless
- 750 g bacon, cut into strips
- 3 cups sour cream
- 3 cups crème fraîche
- salt
- Pepper from the grinder
- some paprika powder, noble sweet
Print Recipe
Pin Recipe Instructions
- For the dough: Sift the flour into a bowl, making a well in the middle. Crumble the yeast into the well and sprinkle with the sugar. Put the milk in a saucepan and warm it very slightly lukewarm, it should really only be very slightly lukewarm, this is very important, and then pour the milk over the yeast. Mix with a fork into a pre-dough in the well. Lightly dust some flour from the edge. Cover the bowl with a clean tea towel and, with the oven lighting switched on, place it in the oven for the first time for 30 minutes. Please do not heat the oven to a higher temperature, the heat generated by the oven lighting that is switched on is sufficient. After half an hour add the salt and the olive oil and knead in with a hand mixer (use a dough hook). Once the olive oil has been incorporated into the dough, knead the dough thoroughly with your hands on the tabletop for a good 10 minutes. If it sticks, you can dust a little more flour, but no longer too generously. Shape the dough into a ball. Dust some flour into the bowl, place the dough ball on top of the flour dust, dust lightly with flour. Cover the bowl with the clean tea towel, put it in the illuminated oven for the 2nd time, this time for 45 minutes. After these 45 minutes, the dough ball should have doubled in volume. Cut the dough in half, roll out each half of the dough with a rolling pin and place on a baking sheet lined with baking paper. Makes two large or three small baking trays. Preheat the oven to 210 ° C top / bottom heat Heat a little oil in a saucepan and sweat the onions in it until translucent, they should not brown. Remove the onions from the heat and let stand for a moment to let them cool down a bit. Mix the creme fraîche and sour cream into a sauce, season with salt, pepper and paprika powder and spread on the rolled out dough. Cover with the onions and spread the bacon strips over the onions. Bake in the preheated oven at 210 ° C for about 30 - 40 minutes (this varies a bit from oven to oven, and I just want to give an approximate time so that it doesn`t go wrong) Sufficient for 8-10 people, if you add a salad, 12-14 people will be full. The alternative for tarte flambée lovers who like the taste but are not so fond of the super-thin batter.
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