John Myers
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Tarte Flambée with Bacon and Onions
The perfect tarte flambée with bacon and onions recipe with a picture and simple step-by-step instructions.
For the ground:
- 1 Teaspoon (level) Sugar, fine, white
- 1 tsp Salt
- 100 g Water, lukewarm
- 6 g Dry yeast
- 160 g Wheat flour, type 550
- 1 tbsp Rapeseed oil
For covering:
- 120 g Double cream
- 1 tbsp Rapeseed oil
- 1 pinch Nutmeg, freshly grated
- 1 pinch Black pepper from the mill
- 90 g Vegetable onions
- 90 g Bacon, lean, raw, smoked
Also:
- Oil, for coating the baking sheets
- Flour for dusting
To garnish:
- Chives, finely chopped, fresh or frozen
- Dissolve the sugar and salt in the water, then mix in the dry yeast with a whisk and let ripen for 10 minutes. Knead together with the remaining ingredients into a smooth dough, shape into a ball, sprinkle with a little flour and cover in a warm place until the volume has doubled.
- In the meantime, brush the baking sheet with oil and sprinkle some flour over it. Preheat the oven to 250 degrees.
- Mix the crème double with the rapeseed oil for the topping. Peel the onions and slice them into thin rings, then chop them up. Cut the lean bacon into 3 mm cubes.
- Knead the dough. Roll out the ball of dough into a wafer-thin flatbread of approx. 45 x 35 cm. Place in the tray and perforate with a fork. Spread the crème double, leaving the edge about 2 cm free. Sprinkle with salt and pepper and top with the onion pieces first, then the bacon cubes. Dust the edges with a little flour.
- Bake in the oven for 10-15 minutes. Remove from the oven, sprinkle with chives, place on a serving board. Cut lengthways into thirds and crossways. Serve immediately hot on the serving board.
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