Easy and delicious tarte flambée recipe for simple Alsatian tarte flambée with bacon, onions and sour cream. We have put additional spring onions on the crunchy tarte flambée dough, however, you can bake the tarte flambée according to the original recipe from Alsace without. Quickly finished and really tasty has become our recipe.
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Vorbereitung 4 minutesmins
Wartezeit 19 minutesmins
Baking time 7 minutesmins
Gesamtzeit 30 minutesmins
Kategorie Main Course, Pizza & Tarte, Side Dish
Küche French
Portionen 2pieces
Kalorien 850kcal
Equipment
1 stand mixer
1 rolling pin
1 pizza stone
1 baking paper
Ingredients
Tarte flambée dough
200gall purpose flour
1tspfine salt
1tbspoil (neutral, e.g. sunflower oil)
110mlwater, still
Tarte flambée toppings
150gsour cream
0,5tspfine salt
1tsppepper
1yellow onion
100gfresh bacon bits
2green onions
Instructions
Mix the ingredients for the tarte flambée dough - if the dough is too sticky, add some more flour.
200 g all purpose flour
1 tsp fine salt
1 tbsp oil (neutral, e.g. sunflower oil)
110 ml water, still
Then let the dough rest for about 25 minutes. I prepare the ingredients for the topping in the time. Warm up the pizza stone in the oven at 275 °C.Start 25 minutes timer here
Now divide the dough in half and roll each out as thinly as possible with a rolling pin. I always like to take two sheets of baking paper and plenty of flour.
For the topping, first mix the sour cream, salt, pepper and a little nutmeg if desired and spread on the 2 tarte flambée.
150 g sour cream
0,5 tsp fine salt
1 tsp pepper
Then spread a finely chopped vegetable onion or red onion on the sour cream. Add the small cubes of bacon and, if desired, finely chopped spring onions.
1 yellow onion
100 g fresh bacon bits
2 green onions
Per tarte flambée you need about 7-8 minutes baking time on the pizza stone at 275 °C whereby the edges become darker and bubbles form. Without pizza stone prefer to bake at 200 °C , but then for about 20 minutes. Then cut into small pieces and serve directly warm.Start 7 minutes timer here