Tarte Flambée with sour cream, bacon, and onion topping
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
A flatbread from Alsatian cuisine that is very similar to Italian pizza. However, unlike pizza, tarte flambée, according to the original recipe, is baked with a topping of sour cream, bacon, and onions. A very simple yet incredibly delicious peasant dish. After kneading the dough, the preparation and baking process takes just minutes! The bacon must be blanched beforehand so that it becomes delicious and crispy on the flatbread during baking. Brush the dough with sour cream, sprinkle with bacon and onions, and bake in a very hot oven until crispy. Serve tarte flambée directly on a wooden board as an appetizer with white wine or in place of bread with hot dishes.
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 tbsp. (250 ml) water, warm
- 1 teaspoon of instant yeast
- 1 teaspoon of salt
- 0.5 tbsp. flour for baking
- 1.5 cups premium flour
- 1 cup diced bacon
- 1 cup sour cream
- 1 cup chopped onion
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Cooking the dish according to the recipe:
- Place the yeast in warm water and let it sit for 5 minutes until foamy. Add salt and both types of flour and stir with a wooden spoon until the dough pulls away from the sides of the bowl. Turn the dough out onto a lightly floured surface and knead for 2 minutes, until elastic. Cover and let rise in a warm place for 20 minutes.
- Preheat oven to 220°C and line a baking sheet with parchment paper.
- In a small saucepan, cover the bacon with cold water, bring to a boil, and drain. This will reduce the amount of salt and fat in the bacon, preventing it from burning and resulting in crispy tarts.
- Divide the dough into 4 equal pieces and lightly dust with flour. Roll one piece as thinly as possible into a 27 x 35 cm rectangle and place it on the prepared baking sheet. Spread 1/4 of the sour cream over the dough. Top with 1/4 of the bacon and chopped onion. Season with salt and pepper.
- Bake in the oven for 8 minutes, then move the parchment paper from the baking sheet to the oven rack and bake for another 3 minutes until crispy and golden brown.
- Transfer the tart to a cutting board and cut in half lengthwise, then make 6 cuts across to make 12 small portions.
While you're snacking on the first tart, prepare the remaining three in exactly the same way.
Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.
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