Tarte Flambée (Flammekueche)

• For 4 people
• Preparation time (dont cuisson) : 60 minutes
• Cooking time : 15 minutes
• Difficulty (0 to 5) : 2

Ingredients

• Dough
  • All-purpose flour : 2 cups
  • Salt : 1/2 teaspoon
  • Water (lukewarm) : 1/2 cup
  • Olive oil : 2 tablespoons
• Topping
  • Bacon (thinly sliced) : 6 slices
  • Onion (thinly sliced) : 2 medium
  • Sour cream : 1 cup
  • Salt : 1/2 teaspoon
  • Black pepper : 1/4 teaspoon
  • Nutmeg : 1/4 teaspoon

The AI that generated this image will never know the flavor of this delicious recipe. But you can :-)

Steps

• Mix the flour and salt in a large bowl. Make a well in the center and pour in the lukewarm water and olive oil. Mix until a dough forms.
• Knead the dough on a lightly floured surface for about 5 minutes, until smooth and elastic. Shape it into a ball and let it rest in a covered bowl for 30 minutes.
• Preheat the oven to 475°F (245°C).
• Roll out the dough on a floured surface into a thin rectangle or circle, about 1/8 inch (3 mm) thick.
• Transfer the rolled-out dough onto a baking sheet lined with parchment paper.
• In a small bowl, mix the sour cream, salt, black pepper, and nutmeg until well combined.
• Spread the sour cream mixture evenly over the dough, leaving a small border around the edges.
• Top the sour cream mixture with the thinly sliced onions and bacon.
• Bake in the preheated oven for about 15 minutes, or until the edges are golden brown and the bacon is crispy.
• Remove from the oven and let it cool for a few minutes before slicing and serving.

Tips

• For a crispier crust, preheat a pizza stone in the oven and bake the Tarte Flambée directly on the hot stone.
• Feel free to customize the toppings by adding grated cheese, mushrooms, or other ingredients of your choice.

Information

• Tarte Flambée, also known as Flammekueche, is a traditional dish from the Alsace region of France.
• It is typically made with a thin, crispy crust topped with sour cream, onions, and bacon.
• The name "Flammekueche" translates to "flame cake" in English, referring to the traditional method of baking it in a wood-fired oven.