Alsatian Tarte Flambée
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|
|180 g||streaky bacon|
|140 g||crème fraîche|
|15 ml||olive oil|
|flour for work surface|
baking tray, oven, baking paper, large bowl, small frying pan, cooking spoon, cutting board, knife, paper towel, standing mixer (optional), rolling pin
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.
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
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
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
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
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
Spread crème fraîche evenly over the flatbreads and season with salt and pepper.
140 g crème fraîche / salt / pepper
Next, sprinkle the bacon and onion mixture evenly onto the crème fraîche.
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.