Tarte flambée with sour cream, aged cheese, scrambled eggs and goat cheese

Votes: 1

Time: 50 min.
Complexity: easily
Servings: 6

Nutritional value per serving:

Calories 725, total fat 48 G., saturated fats 18 G., proteins 26 G., carbohydrates 46 G., fiber 3 G., cholesterol 258 mg, sodium 986 mg, sugar 6 G.

"I've transformed the traditional French tart into something more than just a pizza, and my tarte flambée is perfect for Sunday brunch," says Bobby Flay. Smoky fried bacon, sweet caramelized onions, tender fried eggs, and creamy goat cheese complement each other beautifully on a crispy flatbread.

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.

Ingredients for the recipe:

0.5 cups crème fraîche
2 tbsp chopped fresh chives, plus extra for sprinkling
2 tbsp chopped fresh parsley + extra for sprinkling
1 tbsp chopped fresh tarragon + extra for sprinkling
450 g pizza dough
Cornmeal for dusting
Olive oil
2 tablespoons butter
2 tbsp. l. rapeseed oil (canola)
1 large Vidalia onion, thinly sliced into half rings
A pinch of sugar
220 g double-smoked bacon, cut into thin strips
1 cup grated sharp white American cheddar
1 Fresno pepper, thinly sliced
6 large eggs
110 g soft goat cheese, cut into small pieces and put in the freezer for 5 minutes
Special equipment: pizza peel, pizza stone

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, bacon, Fresno pepper, Vidalia onion, goat cheese, eggs, tarragon

Cooking the dish according to the recipe:

In a small bowl, combine crème fraîche, chives, parsley, and tarragon, season with salt and pepper to taste. Cover and refrigerate for 30 minutes to allow the flavors to meld.
Preheat oven to 260°C. Position the oven rack as close to the bottom as possible and place a pizza stone on the rack.

On a lightly floured work surface, roll the dough into a very thin circle. Sprinkle a pizza peel with cornmeal. Transfer the dough to the peel. Drizzle the dough with a little olive oil and season with salt and pepper. Place the pizza on a baking sheet and bake until crispy on the bottom and golden brown on the edges, about 10 minutes.
While the pizza dough is baking, heat 1 tablespoon of butter and 1 tablespoon of canola oil in a small skillet over medium heat. Add the chopped onion and sugar and cook over low heat until the onions are caramelized, about 10 minutes. Season with salt and pepper. Set aside.
In a medium skillet, heat the remaining tablespoon of oil over medium heat. Add the bacon and cook until the fat has rendered and the bacon is golden brown and crispy. Transfer with a slotted spoon to a plate lined with paper towels. Pour the fat into a small bowl.
Remove the pizza dough from the oven. Sprinkle with cheddar, top with fried bacon and onions, and return to the oven until the cheese melts, about 5 minutes.
While the pizza is cooking, pour 2 tablespoons of the remaining bacon drippings into a medium nonstick skillet and heat over medium heat. Add the remaining tablespoon of butter. Add the chili pepper and cook until softened, about 2 minutes.
Whisk the eggs in a bowl until smooth, season with salt and pepper. Pour the eggs into the pan and stir constantly with a silicone spatula until softened, about 2-3 minutes. Add the goat cheese pieces and remove from heat.
Remove the pizza from the oven and transfer it to a cutting board. Top with scrambled eggs. Drizzle the eggs with herb sour cream and sprinkle with the remaining herbs. Slice and serve. You can also cut the pizza into triangles, arrange them on a plate, and top each serving with the topping.