House-style Alsatian Tarte Flambée
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 1 hr 20 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
For the dough:
- 300 g wheat flour type 550
- 1 pack dry yeast or 25 g fresh yeast
- 195 ml water
- 2 tablespoon olive oil
- 4 g salt
For covering:
- 50 g bacon, diced
- 100 g Black Forest ham
- 1 onion (s)
- 1 cup sour cream
- 1 cup sour cream alternatively crème fraîche
- pepper
Print Recipe
Pin Recipe Instructions
- Make a dough from flour, water, yeast, salt and olive oil (knead for at least 5 - 10 minutes). Put the dough in a bowl, cover with a towel and let rise in a warm place for about 45 minutes.
- Then place the dough on a floured work surface, divide it into 2 equal pieces and roll out 1 part of each thinly to the size of the oven tray. Roll out the other piece on a second sheet or bake one after the other (please oil the sheet beforehand or use baking paper).
- Mix the sour cream, sour cream and pepper and then spread over the dough. Place the onion cut into rings, diced bacon and Black Forest ham cut into strips onto the sour cream and sour cream mixture. Now bake in the oven at 250 ° C for 10-15 minutes. Remove, portion and serve hot
- Tip: Traditionally, a lovely white wine is drunk with tarte flambée.
- You don`t normally need to add salt to the tarte flambée, as the diced bacon and the Black Forest make it salty enough.
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