Tarte Flambée
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 258, total fat 13 G., saturated fats 6 G., proteins 9 G., carbohydrates 25 G., fiber 2 G., cholesterol 57 mg, sodium 408 mg, sugar 2 G.
Calories 258, total fat 13 G., saturated fats 6 G., proteins 9 G., carbohydrates 25 G., fiber 2 G., cholesterol 57 mg, sodium 408 mg, sugar 2 G.
This open tart is an Alsatian take on pizza, but with a generous helping of onions. Make it with pizza dough, Gruyère, bacon, and leeks, and top it with crème fraîche and nutmeg. Slice the tarte flambée and serve as an appetizer. It's the perfect accompaniment to white wine.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup crème fraîche
- 1/8 tsp freshly grated nutmeg
- 1 large egg yolk
- 3 thick slices bacon, thinly sliced
- 2 medium leeks, halved lengthwise, washed and thinly sliced
- 220 g fresh or frozen pizza dough (defrosted)
- Premium flour for working with dough
- 60 g grated Gruyere
- Special equipmentpizza stone
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Recipes with similar ingredients: yeast dough, leeks, bacon, Gruyere cheese, sour cream, eggs, nutmeg
Cooking the dish according to the recipe:
- Place the pizza stone on a rack in the upper third of the oven. Preheat the oven to 280°C (425°F) and bake the stone at this temperature for 10 minutes.
- Combine the crème fraîche, nutmeg, and egg yolk in a small bowl with a large pinch of salt and a few grinds of black pepper.
- Place the bacon in a large skillet over medium heat and cook, stirring occasionally, until some of the fat has rendered and the bacon begins to crisp, about 7 minutes. Carefully pour off most of the fat, then add the leeks. Cook, stirring, until the leeks begin to wilt, about 3 minutes.
- Divide the pizza dough in half and place it on a lightly floured work surface. Roll and stretch one piece of dough into a very thin round or oval shape (0.3-0.5 cm thick). Place the dough on a sheet of parchment paper. Spread half of the sour cream mixture evenly over the top, leaving a 2.5 cm border. Top with half the bacon and leek, and sprinkle with half the Gruyere. Place the pizza on a parchment-lined baking sheet or a pizza peel.
- Transfer the pizza to the oven stone; bake until the crust is golden brown and charred in spots, 8 to 10 minutes. Repeat with the remaining dough and toppings. Slice the tarte flambée and serve warm or at room temperature.
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