Description
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Recommended Equipment
- two large bowls
- sharp knife
- cutting board
- large pan
- rolling pin
- small bowl with lid
Ingredients
Units Scale
DOUGH
- 250 grams all-purpose flour
- 125 milliliters cold water
- 1 tbsp olive oil
- 1 tsp salt
PUMPKIN TOPPING
- 250 grams hokkaido pumpkin
- 3 tbsp olive oil
- 1/2 tsp dried thyme
BACON WALNUT TOPPING
- 300 grams bacon
- 30 grams walnuts
- 2 tsp honey
- 1/4 tsp dried rosemary
- 1/4 tsp cayenne pepper
- 70 milliliters dry white wine
- salt & pepper to taste
OTHER TOPPINGS
- 1 big red onion
- 150 grams gorgonzola cheese
- 200 grams creme fraiche
- black pepper
SALAD
- 200 grams lamb’s lettuce
- 2 tbsp fresh chives
- 4 tbsp pumpkin seeds
DRESSING
- 4 tbsp olive oil
- 2 tbsp apple cider vinegar
- 2 tsp honey
- 2 tsp Dijon mustard
- salt & pepper to taste
Instructions
- For the dough, add water, salt, olive oil, and flour into a bowl. Stir with a spoon until just combined. Transfer the dough to a clean surface and knead by hand for about 3 minutes until smooth. Wrap the dough in plastic wrap and let it rest at room temperature for about 30 minutes.
- Slice the pumpkin into thin pieces and place them in a shallow dish. Rub with oil and thyme, then set aside to marinate.
- Cut the bacon into chunks (or use pre-cut bacon) and place it in a cold pan. Fry over medium heat until golden brown without adding extra fat. Once you’ve got a nice crispy base, add walnuts, rosemary, and cayenne pepper. Deglaze with white wine and let it simmer until the wine has evaporated. Add honey at the end, season with salt and pepper, and stir well. Set aside.
- For the other toppings, cut the red onion into thin half-rings and set them aside. Have the Gorgonzola, crème fraîche, and pepper ready. Preheat the oven to 250°C (482°F) on the grill setting.
- Divide the dough into two equal pieces. On a lightly floured surface, roll them out as thin as possible. Place each dough on a baking sheet lined with parchment paper and spread an even layer of crème fraîche over the top. Sprinkle freshly ground black pepper. Then, layer the other toppings: first the bacon-walnut mixture, followed by the pumpkin slices and onion rings, and finally small dollops of Gorgonzola. Bake in the oven for about 8-11 minutes or until the cheese has melted and the crust is golden and crispy.
- While the dough is baking, prepare the salad and dressing. Wash the lamb’s lettuce thoroughly and place it in a large bowl. Sprinkle pumpkin seeds on top and slice the chives into rings. Set some of the chives aside to garnish the tarte flambée.
- For the dressing, mix oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper well. Add the dressing to the salad right before serving to avoid sogginess.
- Remove the tarte flambée from the oven, slice it up, and serve with the salad.
- Cook Time: 45 min
