Alsatian Tarte Flambée

Alsatian Tarte Flambée

34 ratings

Jona, junior chef


„The tart flambée is incredibly tasty and can be prepared with a variety of toppings.“

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)
25 g
fresh yeast
1
egg
180 g
streaky bacon
1
onion
½ bunch
chives
140 g
crème fraîche
15 ml
olive oil
salt
pepper
flour for work surface
Metric
Imperial
  • 170 g all-purpose flour
  • 80 g whole rye flour
  • 100 ml water (lukewarm)
  • 25 g fresh yeast
  • 1  egg
  • 180 g streaky bacon
  • 1  onion
  • ½ bunch chives
  • 140 g crème fraîche
  • 15 ml olive oil
  • salt
  • pepper
  • flour for work surface

Utensils

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

Enjoy with

Silvaner, Alsace, 2011
This fine, elegant wine has a pronounced fruitiness which does not clash with the hearty aroma of the flambé. Especially refreshing when enjoyed between 10 - 12°C/54°F.

Nutrition per serving

Cal
416
Protein
17g
Fat
17g
Carb
48g

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.
  • 25 fresh yeast
  • 100 ml water (lukewarm)
  • 170 all-purpose flour
  • 80 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

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.
  • 180 streaky bacon
  • 1 onion
  • ½ bunch 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 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.