In a bowl, mix the flour, salt, yeast, and warm water. Knead into a smooth dough and let it rest for about 30 minutes. Alternatively, use store-bought pizza dough.
Tarte Flambée
- Total time - 40 minutes
- Prep time - 20 minutes
- Baking time - 20 minutes
- Servings: 4
- Country: France
Tarte Flambée is a simple yet perfect dish that combines creamy sour cream with crispy bacon and sweet onions on a thin crust. It was originally a peasant dish, baked in a hot wood-fired oven to test if the oven was hot enough to bake bread. The dough would cook quickly, and the intense flame would create the charred edges and crispy texture that are so typical of this dish. Today, it has become a popular treat in Alsatian 'winstubs' (wine bars) and restaurants.
The dough is key to its success – it should be rolled as thin as possible. The topping is equally important. Using crème fraîche, a full-fat sour cream, is traditional and gives the dish a richness that doesn't turn watery when baked. Baking it quickly at a very high temperature in the oven is ideal for achieving an authentic taste and texture.
Ingredients
Ingredients for the Dough
- 250 g all-purpose flour
- 125 ml warm water
- 5 g fresh yeast (or 1 teaspoon dry yeast)
- 1 teaspoon salt
Ingredients for the Topping
- 200 g crème fraîche (or full-fat sour cream)
- 2 pieces onions, thinly sliced
- 150 g bacon, cut into small cubes
- pinch nutmeg
- pinch black pepper
Instructions
Preparing the Dough
Preparing the Topping and Assembling
Preheat the oven to 220°C (425°F), preferably using a fan-assisted function. Roll out the dough on a baking sheet with parchment paper into a thin rectangle or circle.
Mix the crème fraîche with salt, pepper, and a pinch of nutmeg. Spread it evenly over the dough. Top with the sliced onions and bacon.
Baking and Serving
Bake in the hot oven for 10-15 minutes. The edges should be golden and crispy. After removing from the oven, slice it into pieces and serve immediately, preferably with a glass of dry Alsatian wine.