Classic tarte flambée

Ingredients for 1 servings:

• 450 g wheat flour, type 405
• ½ cube of yeast
• 1 pinch(s) of sugar
• 220 ml water
• 80 g sourdough, homemade or from a pouch; do not use powder
• 1 pinch of salt
• 200 g smoked bacon or smoked turkey breast
• 2 onions
• 400 g crème fraîche
• Salt and pepper, black, from the mill

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Base with sourdough and yeast, crispy, for two baking trays

Crumble the yeast and dissolve it with the sugar in 220 ml of lukewarm water. Mix it with the sourdough, salt, and flour to form a soft, non-stick dough and let it rise for about 1 hour. In the meantime, dice the bacon and slice the onions. Fry the bacon (lightly fry the turkey breast in a little oil), add the onions, and sauté until translucent. Let it cool slightly and mix with the crème fraîche. Season to taste with salt and pepper. Preheat the oven to 250°C, knead the dough, and divide it in half. Roll out one half very thinly and place it on a baking sheet lined with baking paper. Spread it with half of the onion mixture and bake for about 12 minutes. Cut into pieces immediately and serve hot. Roll out the second half just before baking. You can also roll out the dough on 4-5 pizza trays (very lightly oiled, no baking paper).