John Myers
Ingredients for 3 servings:
- 300 g wheat flour type 550
- 1 packet of dry yeast or 25 g fresh yeast
- 195 ml water
- 2 tbsp olive oil
- 4 g salt
- 50 g bacon, diced
- 100 g Black Forest ham
- 1 onion(s)
- 1 cup sour cream
- 1 cup of sour cream alternatively crème fraîche
- pepper
Instructions
Working time approx. 20 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 20 minutes
Make a dough from flour, water, yeast, salt, and olive oil (knead for at least 5-10 minutes). Place the dough in a bowl, cover with a towel, and let it rise in a warm place for about 45 minutes. Then place the dough on a floured work surface, divide into 2 equal pieces, and roll out each piece thinly to the size of the baking sheet. Roll out the other piece on a second baking sheet, or bake one after the other (please oil the baking sheet beforehand or use baking paper). Mix together the sour cream, sour cream, and pepper, then spread it on the dough. Add the onion sliced into rings, diced bacon, and sliced Black Forest ham to the sour cream and sour cream mixture. Now bake in the oven at 250°C for 10-15 minutes. Remove from the oven, portion out, and serve hot. Tip: Tarte flambée is traditionally served with a sweet white wine. Normally, no salt needs to be added to the tarte flambée, as the bacon cubes and Black Forest cheese make it salty enough.
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