Shortcut tarte flambée

Shortcut tarte flambée

15 ratings

Difficulty

Easy 👌
15
min.
Preparation
20
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g
flour
200 ml
water
2 tbsp
vegetable oil
200 g
crème fraîche
150 g
bacon
2
onions
20 g
chives
¼ tsp
salt
nutmeg
pepper
Metric
Imperial
  • 300 g flour
  • 200 ml water
  • 2 tbsp vegetable oil
  • 200 g crème fraîche
  • 150 g bacon
  • 2  onions
  • 20 g chives
  • ¼ tsp salt
  • nutmeg
  • pepper

Utensils

  • kitchen towel
  • baking sheet
  • oven
  • large bowl
  • parchment paper
  • cutting board
  • knife
  • stand mixer or hand mixer with dough hook attachment
  • small bowl
  • rolling pin

Enjoy with

Alsace Riesling
A perfect pair that come from the same region. The acidity of the wine also helps in cutting through the richness of the dish.

Nutrition per serving

Cal
1148
Protein
34g
Fat
62g
Carb
113g

Step 1/4

In a large bowl, mix together flour, water, oil, and salt and knead until a smooth dough forms. Cover with kitchen towel and let rest for approx. 15 min.
  • 300 flour
  • 200 ml water
  • 2 tbsp oil
  • ¼ tsp salt
  • kitchen towel
  • large bowl
  • stand mixer or hand mixer with dough attachments

In a large bowl, mix together flour, water, oil, and salt and knead until a smooth dough forms. Cover with kitchen towel and let rest for approx. 15 min.

Step 2/4

In a small bowl, season crème fraîche with nutmeg and pepper. Dice bacon and thinly slice onions. Finely chop chives and set aside.
  • 200 crème fraîche
  • 150 bacon
  • 2 onions
  • 20 chives
  • nutmeg
  • pepper
  • cutting board
  • knife
  • small bowl

In a small bowl, season crème fraîche with nutmeg and pepper. Dice bacon and thinly slice onions. Finely chop chives and set aside.

Step 3/4

Preheat oven to 220°C/425°F. Roll out dough onto a sheet of parchment paper. Transfer to a baking sheet covered with parchment paper. Spread crème fraîche over dough and top with onion rings and diced bacon.
  • baking sheet
  • oven
  • parchment paper
  • rolling pin

Preheat oven to 220°C/425°F. Roll out dough onto a sheet of parchment paper. Transfer to a baking sheet covered with parchment paper. Spread crème fraîche over dough and top with onion rings and diced bacon.

Step 4/4

Bake at 220°C/425°F for approx. 15 – 20 min. Garnish with chopped chives and season with more pepper to taste. Enjoy!
  • pepper
  • oven

Bake at 220°C/425°F for approx. 15 – 20 min. Garnish with chopped chives and season with more pepper to taste. Enjoy!