Alsatian Tarte Flambée
Difficulty
Hard 💪Preparation
Baking
Resting
Ingredients
Utensils
large bowl, standing mixer, oven, cutting board, knife, kitchen towel, small frying pan, cooking spoon, baking tray, parchment paper, rolling pin
How-To Videos
Basic yeast dough
How to cut an onion
Nutrition per serving
Step 1/8
- 10 g fresh yeast
- 50 ml water (lukewarm)
- 85 g all-purpose flour
- 40 g whole rye flour
- ½ egg
- large bowl
- standing mixer
Dissolve the yeast in lukewarm water. Work the yeast, wheat and whole rye flour, and egg into a smooth dough. Cover and let rise for approx. 25 – 30 min.
Step 2/8
- ¼ tsp salt
- 7½ ml olive oil
Add salt and olive oil to the dough and knead until fully incorporated. Cover and allow to rise for approx. 40 – 45 min.
Step 3/8
- 4 strips streaky bacon
- ½ onion
- 5 g chives
- oven
- cutting board
- knife
Meanwhile, preheat the oven to 240°C/ 465°F. Finely dice bacon and cut onion into half rings. Cut chives finely.
Step 4/8
- kitchen towel
- small frying pan
- cooking spoon
Sauté the bacon and onion in a small frying pan and then transfer onto a paper towel-lined plate to cool.
Step 5/8
- flour for work surface
- baking tray
- parchment paper
- rolling pin
Divide the dough into two equal pieces and roll out each until flat on a work surface sprinkled with flour. Transfer to a lined baking tray.
Step 6/8
- 70 g crème fraîche
- salt
- pepper
- cooking spoon
Spread crème fraîche evenly over the flatbreads and season with salt and pepper.
Step 7/8
Next, sprinkle the bacon and onion mixture evenly onto the crème fraîche.
Step 8/8
- oven
Bake in a preheated oven at 240°C/ 465°F for approx. 15 – 20 min. until golden brown. Sprinkle chives on top before serving and enjoy straight from the oven.
Enjoy your meal!