Tarte Flambée
November 29, 2023 by Kimberly
A thin crust, full-bodied crème fraîche, spicy bacon and savory onions – the classic Alsatian tarte flambée.
60 MINUTES
EASY
OMNIVORE
FRENCH
718 PER BAKING TRAY
CRISPY / SALTY
EVERYDAY
LUNCH / DINNER
ALL YEAR
INTRODUCTION
ABOUT THE RECIPE
Indulge in the delectable charm of Tarte Flambée, a French classic celebrated for its crispy thin crust, creamy allure, and the delightful interplay of savory bacon and onions. Hailing from the picturesque Alsace region, this dish is a culinary masterpiece that elevates the dining experience with its unique blend of flavors.
How to serve:
This culinary delight pairs perfectly with a light salad or stands alone for a satisfying meal, bringing the essence of French cuisine to your table.
How to store:
For later enjoyment, store any leftover Tarte Flambée in an airtight container in the refrigerator. Reheat slices in the oven. Avoid microwaving to maintain its crispy texture.
Hi, I'm Kimberly.
A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!
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„Let’s make a piece of happiness“
INGREDIENTS
For 1 BAKING TRAY
DOUGH
- 250g all-purpose flour (8.8 oz.)
- 125ml water (4.2 fl. oz.)
- 2 tbsp olive oil
- 2 tsp salt
TOPPINGS
- 100g crème fraîche (3.5 oz.)
- 125g bacon (4.5 oz.)
- 1 red onion
- salt
- pepper
- chives
ACTIVE: 5 min
PASSIVE: 30 min
PREPARATIONS
Recommended Equipment
- large mixing bowl
- sieve
- sharp knife
- cutting board
- Put the water, salt, olive oil and sifted flour in a bowl. Stir with a spoon until it is no longer sticky. Then remove everything from the bowl and work into a smooth dough with your hands for approx. 3 minutes. Do not add any more flour. Then wrap the dough in cling film and leave to rest at room temperature for approx. 30 minutes.
ACTIVE: 10 min
PASSIVE: 15 min
COOKING
1. Remove the skin from the onions and cut into thin stripes.
2. Sprinkle a little flour on a work surface. Place the dough piece on top and also sprinkle with a little flour. Then use a rolling pin to roll out the dough to the size of a baking tray, approx. 40×30 cm (16×12 inches).
3. Place the dough on a baking tray lined with baking paper and brush with crème fraîche. Season with salt. Then spread the onions and bacon evenly on top.
4. Bake the pastry at 250°C (480°F) using the grill function for approx. 15 minutes. Take out and top with freshly cracked pepper and chives.
NOTE: The calorie information may vary depending on the product used, country and region.
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