Alsatian Tarte Flambée

Based on 43 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Hard 💪
35
min.
Preparation
15
min.
Baking
65
min.
Resting

Ingredients

Servings:-4+
170 g all-purpose flour
80 g whole rye flour
100 ml water (lukewarm)
20 g fresh yeast
egg
8 strips streaky bacon
onion
10 g chives
140 g crème fraîche
15 ml olive oil
salt
pepper
flour for work surface
Metric
Imperial

Utensils

  • large bowl
  • standing mixer
  • oven
  • cutting board
  • knife
  • kitchen towel
  • small frying pan
  • cooking spoon
  • baking tray
  • parchment paper
  • rolling pin

Nutrition per serving

Cal
416
Protein
17 g
Fat
17 g
Carb
48 g
  • Step 1/8

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

    Add salt and olive oil to the dough and knead until fully incorporated. Cover and allow to rise for approx. 40 – 45 min.
    • 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

    Meanwhile, preheat the oven to 240°C/ 465°F. Finely dice bacon and cut onion into half rings. Cut chives finely.
    • 8 strips streaky bacon
    • 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

    Sauté the bacon and onion in a small frying pan and then transfer onto a paper towel-lined plate to cool.
    • 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

    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.
    • 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

    Spread crème fraîche evenly over the flatbreads and season with salt and pepper.
    • 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.

    Next, sprinkle the bacon and onion mixture evenly onto the crème fraîche.

  • Step 8/8

    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.
    • 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.