American-style tarte flambée

Ingredients for 2 servings:

• 1 kg wheat flour
• ½ liter of milk
• 150 ml olive oil
• 1 tbsp sugar, heaped
• 3 tsp salt
• 1 cube of yeast, fresh
• some flour, for dusting
• 750 g onion(s), peeled, cut into rings
• some vegetable oil, tasteless
• 750 g bacon, cut into strips
• 3 cups sour cream
• 3 cups of crème fraîche
• Salt
• Pepper, from the mill
• some sweet paprika powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 25 minutes

Tarte flambée with thick, airy yeast dough, very filling, party pizza

For the dough: Sift the flour into a bowl and make a well in the center. Crumble the yeast into the well and sprinkle with the sugar. Pour the milk into a saucepan and heat it until just lukewarm – it should really only be lukewarm, this is very important – and then pour the milk over the yeast. Stir in the well with a fork to form a pre-dough. Lightly dust some of the flour around the edges. Cover the bowl with a clean tea towel and place it in the oven for 30 minutes with the oven light on for the first rise. Do not set the oven temperature any higher; the heat generated by the switched-on oven light is perfectly sufficient. After half an hour, add the salt and olive oil and knead with a hand mixer (use the dough hook). Once the olive oil is incorporated into the dough, knead the dough thoroughly with your hands on a tabletop for a good 10 minutes. If it sticks, you can sprinkle on a little more flour, but not too generously. Form the dough into a ball. Dust a little flour in the bowl, place the dough ball on the flour dusting, and lightly dust with flour. Cover the bowl with the clean tea towel and place it in the lit oven for a second rise, this time for 45 minutes. After these 45 minutes, the dough ball should have doubled in size. Cut the dough in half, roll out each half with a rolling pin, and place each on a baking tray lined with baking paper. Makes two large or three small baking trays. Preheat the oven to 210°C (top/bottom heat). Heat a little oil in a pan and sauté the onions until translucent, stirring occasionally; they should not brown. Remove the onions from the heat and let them stand for a moment to cool slightly. Mix the crème fraîche and sour cream into a sauce, season with salt, pepper, and paprika, and spread it on the rolled out dough. Top with the onions and scatter the bacon strips over the onions. Bake in a preheated oven at 210°C for about 30-40 minutes (this varies slightly from oven to oven, so I’m just giving an approximate time to avoid any mistakes). Serves 8-10, or 12-14 with a side salad. This is an alternative for tarte flambée lovers who like the flavor but don’t like the super-thin crust.