in France

Alsatian tarte flambée

updated

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Ingredients for 2 servings:

  • 250 g Flour, sifted and 1 tbsp extra
  • 15 g yeast
  • ¼ tsp sugar
  • 125 ml milk, lukewarm
  • 1 pinch of salt
  • 150 g bacon, lean, smoked
  • 150 g onion(s)
  • 200 g quark
  • 200 g sour cream, thick
  • 4 tbsp oil

Instructions

Working time approx. 30 minutes; Rest time approx. 20 hours; Total time approx. 20 hours 30 minutes

Knead the flour, yeast, sugar, milk, and a tiny pinch of salt into a yeast dough and let it rise for about 20 minutes. Cut the smoked bacon and peeled onions into very fine strips. Whisk together the quark, sour cream, 1 tablespoon of sifted flour, and 4 tablespoons of oil until smooth and creamy. Season with salt. Roll out the dough thinly in two portions on a floured surface, place both flatbreads side by side on a greased baking sheet, spread with the cream, sprinkle with bacon and onions, and bake in a preheated oven at 250 degrees Celsius (gas mark 5) for 12 to 15 minutes. Serve hot!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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