Tarte Flambée Classic
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 450 g wheat flour, type 405
- 0.5 ½ cube yeast
- 1 pinch (s) sugar
- 220 ml water
- 80 g sourdouh, homemade or from the ba; do not use powder
- 1 pinch (s) salt
- 200 g bacon, smoked or smoked turkey breast
- 2 onions)
- 400 g crème fraîche
- Salt and pepper, black, from the mill
Print Recipe
Pin Recipe Instructions
- Crumble the yeast and dissolve it with the sugar in 220 ml of lukewarm water. Use the sourdough, salt and flour to form a soft, non-sticky dough and let rise for about 1 hour.
- In the meantime, dice the bacon and cut the onions into wedges. Leave out the bacon (fry the turkey breast only lightly in a little oil), add the onions and sauté until translucent. Let cool slightly and mix with the crème fraîche, season to taste with salt and pepper.
- Preheat the oven to 250 ° C, knead the dough and cut in half. Roll out one half very thinly and place on a baking sheet lined with baking paper. Brush with half of the onion mixture and bake for about 12 minutes. Immediately cut into pieces and serve hot.
- Roll out the second half and serve just before baking.
- You can also roll out the dough on 4-5 pizza trays (very lightly oiled, no baking paper).
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