Alsatian Tarte Flambée
with bacon and onions
You'll need: Oven
Wafer-thin dough without yeast, sour cream, onions, bacon – and the oven as hot as it will go. After twelve minutes the edge crackles, and you'll wonder why you don't make this more often.
Ingredients for 2 servings
- For the dough
- 200 gPlain flour (type 405)
- 100 mlWater, lukewarm
- 2 tbspOlive oil
- ½ tspSalt
- For the topping
- 200 gSour cream
- 2Onions
- 150 gBacon, finely diced
- 2 pinchesPepper
- 1 pinchNutmeg
- ½ bunchChives
Contains: Gluten, Milk
Method
Step 1: Preheat the oven to 250 °C top and bottom heat, heating a baking tray on the lowest shelf at the same time.
Step 2: Knead the flour, water, oil and salt for 5 minutes into a smooth dough. Cover and leave to rest for 10 minutes.
Timer: 10 min
Step 3: Slice the onions into wafer-thin rings. Stir the sour cream with pepper and nutmeg until smooth.
Step 4: Halve the dough and roll each half out on baking paper into a wafer-thin oval, about 2 mm.
Step 5: Spread the sour cream thinly over the dough, leaving a narrow border. Scatter the onions and bacon on top.
Step 6: Slide the tarte flambée on its baking paper onto the hot tray and bake one after the other for 11 minutes each, until the edge is crisp and browned.
Timer: 11 min
Step 7: Sprinkle with chives, cut into pieces and eat straight away.
Tips
- Roll the dough out really wafer-thin – the thinner, the crispier.
- A pizza stone makes the base even crunchier.
Swaps
- Vegetarian: replace the bacon with smoked tofu or goat's cheese and walnuts.
- Instead of sour cream: crème fraîche.
Storage
Best eaten fresh. Crisp up leftovers in the oven at 200 °C for 5 minutes.
Nutrition per serving
| Calories | 927 kcal |
|---|---|
| Protein | 26 g |
| Carbohydrates | 80 g |
| Fat | 55 g |
Approximate values per serving. Calculated with BLS 4.0.
Image credits
Image credits:
- Cover image: Lulu Durand · CC BY 2.0
