Alsatian Tarte Flambée

Step 1/8

• 20 g fresh yeast
• 100 ml water (lukewarm)
• 170 g all-purpose flour
• 80 g whole rye flour
• 1 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

• ½ tsp salt
• 15 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

• 8 strips streaky bacon
• 1 onion
• 10 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

• 140 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.