Alsatian Tarte Flambée
Difficulty: Hard
Time: 35 min. preparation time, 15 min. baking time
Nutrition: Calories ca 416 / Protein 17g / Carbohydr. 48g / Fat 17g
Ingredients (4 servings)
| 170 g | all-purpose flour |
| 80 g | whole rye flour |
| 100 ml | water (lukewarm) |
| 25 g | fresh yeast |
| 1 | egg |
| 180 g | streaky bacon |
| 1 | onion |
| 0.5 bunch | chives |
| 140 g | crème fraîche |
| 15 ml | olive oil |
| salt | |
| pepper | |
| flour for work surface |
Utensils
baking tray, oven, baking paper, large bowl, small frying pan, cooking spoon, cutting board, knife, paper towel, standing mixer (optional), rolling pin
Wine Tip
Silvaner, Alsace, 2011
This fine, elegant wine has a pronounced fruitiness which does not clash with the hearty aroma of the flambé. Especially refreshing when enjoyed between 10 – 12°C/54°F.
Step 1
Dissolve the yeast in lukewarm water. Work the yeast, wheat and whole rye flour, and egg into a smooth dough. Cover and let rise for approx. 25 – 30 min.
large bowl, standing mixer
25 g fresh yeast / 100 ml water (lukewarm) / 170 g all-purpose flour / 80 g whole rye flour / 1 egg
Step 2
Add salt and olive oil to the dough and knead until fully incorporated. Cover and allow to rise for approx. 40 – 45 min.
0.5 tsp salt / 15 ml olive oil
Step 3
Meanwhile, preheat the oven to 240°C/ 465°F. Finely dice bacon and cut onion into half rings. Cut chives finely.
oven, cutting board, knife
180 g streaky bacon / 1 onion / 0.5 bunch chives
Step 4
Sauté the bacon and onion in a small frying pan and then transfer onto a paper towel-lined plate to cool.
kitchen towel, small frying pan, cooking spoon
Step 5
Divide the dough into two equal pieces and roll out each until flat on a work surface sprinkled with flour. Transfer to a lined baking tray.
baking tray, parchment paper, rolling pin
flour for work surface
Step 6
Spread crème fraîche evenly over the flatbreads and season with salt and pepper.
cooking spoon
140 g crème fraîche / salt / pepper
Step 7
Next, sprinkle the bacon and onion mixture evenly onto the crème fraîche.
Step 8
Bake in a preheated oven at 240°C/ 465°F for approx. 15 – 20 min. until golden brown. Sprinkle chives on top before serving and enjoy straight from the oven.
oven
